There is something so right about taking a “sammich” as the Italians in my family affectionately refer to them, and making them a meal. It starts with the bread and a savory olive spread that is full of flavor, and then it is all about the meats. Italian deli meats that work beautifully in this. I am talking about the almighty New Orleans Muffaletta.
The first time I had a Muffaletta sandwich was when I was in Richmond, Virginia years ago when I traveled for my job. This was in a Cajun Restaraunt, yet it was so reminiscent of my Italian “sammiches” that my Dad made growing up, and I was hooked.
I have made this through the years for special luncheons and just when I wanted a big ass Italian “sammich”! It reminds me of my Daddy and all the deli favorites he piled high on his sammiches”!
The Italian meats in this are boss, but the olive spread is what makes this extra special!
I hope you give this a try. It really is sublimely, superb, and the perfect New OrleansMuffaletta Panini. This is one sexy sandwich!!
New Orleans Muffaletta Panini
A N'awlins classic, that's, sexy, easy, and so damn delicious!
- Let’s be clear this “sammie” is a feast to be hold! You can vary the meats you add, but this is usually served with a variety of Italian deli meats that are super delish! This is typically served on hollowed out round bread, which is how I serve this for a crowd, but this is just awesome with sliced Italian wheat Panella which is what I used, or even sourdough would be amazing.
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
- 8 slices of Wheat Panella bread or any large sliced bakery style bread
- 1/2 lb. of the following: Mortadella, Genoa salami, pepperoni, ham (you could use capicola), provolone cheese, and fresh mozzarella, a small ball sliced thinly.
- 1/4 cup of green Spanish olives with pimento
- 1/4 cup of black olives
- 1/4 cup of Kalamata olives
- 2 tbsp. of capers
- 2 cloves of garlic
- 1/2 cup of roasted red peppers
- 2 tbsp. of hot italian peppers (optional) the kind for sandwhiches
- 1/2 cup of Italian giardiniera mild or hot 1/4 cup of liquid reserve
- 1/4 cup of EVOO
- 1 tsp. of dried basil
- 1/2 tsp. of dried oregano
- 1/2 tsp. of Italian seasoning
- Kosher salt and cracked black pepper to taste
- In a food processor or Ninja blender, add all the olives, drained giardinera, herbs, EVOO, peppers, garlic, capers, salt and pepper. Pulse a few times, add in reserved giardinera liquid. If you are making a traditional muffaletta, you can keep the olive mixture in larger chunks, for the paninis I prefer a more purred spread. This is entirely your call! Refrigerate for at least two hours or overnight if desired.
- To assemble the sandwich, layer the olive spread, on one side of the bread, take about two slices of each of the meat, in any order, then top with the provolone and lastly the mozzarella. Layer a hearty layer of olive spread and slather it on the top slice of bread and press firmly down on sandwich.
- Heat panini press or you can use a grill pan and a cast iron skillet to weigh down the sandwich, you will have to flip it over to get the grill marks on both sides. Use a drizzle of EVOO on both sides of bread. Put in panini press and toast until done on both sides, and cheese is melted and gooey! Serve immediately. Devour!