Meatless Muffuletta Panini Food

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.

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.

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.

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.

VEGETARIAN MUFFULETTA

Steps:

• Cut bread in half and hollow out the bottom, leaving only the crust.
• In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
• Spread 1/3 of the veggie mixture on the bottom of the bread.
• Layer with provolone cheese.
• Layer of roasted peppers.
• Layer of watercress.
• Layer of veggie mixture.
• Layer of feta.
• Layer of tomatoes.
• Layer of veggie mixture.
• Top sandwich with other half of bread.
• Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
• Chill overnight.
• Slice into wedges to serve.