Spicy Muffuletta Panini

This Spicy Muffaletta Oven Panini is loaded with Italian meats, cheese, olive salad, and plenty of bold flavor. Crispy on the outside and melty on the inside, it's an easy sandwich that's perfect for lunch, dinner, or game day.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, lunch

Cuisine: Italian American

Keyword: Spicy Muffuletta Panini

Servings:

Calories: 231kcal

Author: Sharon Farnell

Equipment

aluminum foil
cast iron skillet
sheet pan
Food Processor
cast iron skillet or oven-safe heavy bottomed pot or baking dish

Ingredients

Olive Spread

1 cup mixed olives (I used black, Kalamata and Spanish pimento stuffed olives)*
5 whole pepperoncini, stems and seeds removed
1 teaspoon capers
1 stalk of celery
¼ medium shallot*
1 scallion*
2 cloves of garlic
1 tablespoon chopped pimentos
½ teaspoon dry basil
½ teaspoon dry oregano
¼ teaspoon red pepper flakes
1 teaspoon liquid from Kalamata olive jar
1 teaspoon liquid from pepperoncini jar

Sandwich

1 16 oz Take-and-bake Italian bread loaf*
2 tablespoon butter
8 oz Black Forest Ham
2 oz Pepper Salami
2 oz Hot Capocollo
2 oz Hot Calabrese
8 slices provolone cheese

Instructions

To the bowl of your food processor with the blade in place, add olives, pepperoncini, capers, celery (rough chopped), ¼ 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.
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).
With a bread knife, Slice open take-and-bake bread and spread olive spread generously and evenly on both sides (may have leftover).
Layer 4 provolone slices evenly on one side (bottom), then crisped ham and Italian meats.
Layer top of meat with remaining provolone and place the other half of the bread on top.
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!).

Nutrition