Meatless Muffuletta Panini Recipes

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

NEW ORLEANS MUFFULETTA RECIPE

Steps:

• Slice the round bread in half and open both sides on a flat surface.
• Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
• Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
• Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices.
• Using a bread knife, slice into 4 to 6 wedges.
• Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes.

MEATLESS MUFFULETTA PANINI

Steps:

• Preheat griddle or grill to medium-high heat.
• Place olives and pickled veggies(not roasted red pepper!) in food processor and pulse chop into a relish.
• Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
• Place sandwiches on grill or frying pan on medium heat and press with heavy skillet weighted down with another heavy skillet or a few heavy cans. Press a few minutes on each side till lightly browned, remove, split and serve.

MUFFULETTA PANINI

Steps:

• Brush both sides of bread lightly with butter.
• Layer 4 slices cheese over four of the slices of bread.
• Top with olive salad, ham, mortadella, salami, remaining cheese and bread.
• Cook sandwiches in a preheated panini press until golden brown and cheese is melted, about 3-4 minutes.
• Note: Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.

MUFFULETTA PANINIS

Steps:

• Place stuffed olives, Kalamata olives, red onions, lemon juice, artichoke hearts, basil, olive oil, capers, and garlic in a food processor. Pulse until coarsely chopped. Refrigerate olive salad 8 hours to overnight.
• Spray a panini press with cooking spray and preheat the grill.
• Layer 1 slice provolone cheese, 1 spoonful olive salad, 2 slices ham, 2 slices salami, another spoonful olive salad, and 1 additional slice provolone cheese on 4 slices bread; top with 4 additional slices to create 4 sandwiches. Place sandwiches in the preheated panini press and grill until bread is toasted, 3 to 5 minutes each. Cut sandwiches in half.

MUFFALETTA PANINI

Steps:

• To make Olive Salad, combine all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate until needed.
• Heat a Panini Grill (or a skillet or griddle).
• For each sandwich, Brush the outsides of bread with olive oil and spread olive salad on the inside of both pieces of bread.
• Layer desired amount of cheese and meats. Place one assembled sandwich at a time in the Panini press and cook until bread is crispy and cheese is melted. Slice in half to serve.

MUFFULETTA PANINI

Steps:

• To make the olive salad, combine all the ingredients in a bowl. If possible, let the mixture sit for at least 2 hours so the flavors can meld together.
• To make the panini, preheat a panini press on medium high heat.
• Spread the outer edges of the Italian sandwich bread with the softened butter, then spread a spoonful of the olive salad on the inside of each piece of bread. Place two slices of cheese on top of the olive salad on each piece of bread. Then layer on a couple slices of mortadella, genoa salami, and deli ham. Close the sandwich and place on the panini press.
• Press the lid of the panini maker down firmly, and cook the sandwich for 3-4 minutes until golden brown and crisp. Serve and enjoy!

VEGETARIAN MUFFULETTA

Steps:

• A day before making the sandwiches, combine all of the ingredients in a resealable bowl. Cover and refrigerate for 24 hours.
• Preheat grill to high.
• Brush the mushrooms with oil and place them on the grill. Season with salt and pepper. Cook the mushrooms for about 5 minutes on each side, or until they've released their juices and are tender.
• Transfer the mushrooms to a plate to cool if you're making cold sandwiches or assemble the sandwiches right away if you're eating them warm.
• To assemble the sandwiches, spread the olive salad onto the bottom half of the bread. Top the salad with the mushrooms and cheese. Press the remaining half of the loaf onto the top and use a sharp knife to cut the loaf into 4 equal segments.
• Serve immediately or wrap and refrigerate upside down for up to a day. (Refrigerating upside down keeps the bottom of the muffuletta from getting soggy!)

SPICY MUFFULETTA PANINI

Steps:

• To the bowl of your food processor with the blade in place, add olives, pepperoncini, capers, celery (rough chopped), 1/4 shallot, green onion (rough chopped), 2 cloves garlic, pimentos, herbs and spices, and jar liquids. Pulse to combine until a coarse paste/tapenade forms. Allow to sit in fridge at least 1 hour or up to 3 days to marinate before using. 2. Preheat your oven to 350 degrees. In a medium frying pan over medium-high heat, melt butter and crisp the ham until just lightly browned on both sides, about 2-3 minutes per side (it's ok if the slices overlap slightly- ham will shrink as it cooks). 3. With a bread knife, Slice open take-and-bake bread and spread olive spread generously and evenly on both sides (may have leftover). 4. Layer 4 provolone slices evenly on one side (bottom), then crisped ham and Italian meats. 5. Layer top of meat with remaining provolone and place the other half of the bread on top. 6. Wrap the whole sandwich in aluminum foil, place on a sheet pan and put a heavy cast iron skillet on top. Press sandwich firmly but carefully on top of sandwich to flatten some/make level. bake (with cast iron skillet on top) for 30 mins. Serve immediately, or refrigerate and serve for up to 3 days. (this sandwich gets better as it sits!).

MEATLESS MUFFALETTA PANINI

Steps:

• Preheat griddle or grill to medium-high heat.
• Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
• Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.