Muffuletta
Pressed sandwich layered with cured meat, cheese, and olive tapenade on round bread. Heated until the cheese melts and bread crisps at the edges.
Ingredients
Method
Coarsely chop the green olives. Finely dice red onion and celery.
Combine olives, onion, celery, olive oil, and red wine vinegar in a bowl. Stir well. Season with black pepper. Set aside.
Slice the bread horizontally in half. Spread the olive tapenade evenly on both cut sides.
Layer ham and provolone cheese on the bottom half. Top with roasted red peppers. Place the top half of bread over the filling, pressing gently.
Heat a panini press (or cast-iron skillet) over medium heat. Place the sandwich on the hot surface and press for 3–4 minutes until the bread is golden and the cheese begins to melt.
Flip the sandwich carefully and cook the other side for 3–4 minutes until golden and crisp.
Remove from heat. Let rest for 1 minute. Cut into quarters and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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