Tonight we finally tried the panini portion of our favorite grill pan (Le Creuset). We have a great panini cookbook and I wanted to try the muffuletta recipe… it was so delicious… almost as yummy as the ones I had in New Orleans (almost).
2 round Italian rolls
1 tablespoon extra virgin olive oil
1/2 cup Sicilian-style mixed olive salad (I made my own – oregano, black olives, green olives, and garlic chopped and mixed)
2 ounces mortadella, thinly sliced
2 ounces provolone cheese, thinly sliced
2 ounces capicola (or Italian ham), thinly sliced
2 ounces mozzarella cheese, thinly sliced
Preheat your sandwich grill or pan. Place the rolls, cut sides down, on a work surface and brush the crust sides with the olive oil. Turn, oiled side down, and divide the olive salad between the bottom halves of the rolls. Layer on the mortadella, provolone, capicola, and mozzarella on top. Cover with the top halves of the rolls, oiled sides up, and press to pack gently.
Place the panini on the grill and close the top plate. Cook until the bread is golden, the meats are warmed, and the cheese is nearly melted (3 to 5 minutes).