Hot Muffaletta Sandwich

Name: Hot Muffaletta Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 French rolls; 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 4 -6 garlic cloves, finely chopped; 3 -4 teaspoons capers, drained; 2 -3 pinches dried oregano, crushed; 1/2 cup roasted red pepper, diced; 4 pickled peppers, mild, sliced; 1/2 red onions or 1/2 sweet yellow onion, thinly sliced; 1/2 cup pimento stuffed olive, sliced; 1 large tomatoes, thinly sliced; 4 ounces dry salami, thinly sliced; 4 ounces smoked turkey or 4 ounces mortadella; 8 ounces provolone cheese, thinly sliced; olive oil, for brushing

Submitted by Ms B.

"This recipe was originally submitted by Mean Chef (IHHDRO), and I adopted it after he left the site. My original review stated, "This is an incredible sandwich...the kind that you order from a great soup/sandwich deli. I loved it as is, but Hubby would have liked a few less capers, as he isn't as much of a salt-fiend as I am. I did have to use a sweet yellow onion, as I had forgotten to pick up a red one. I also used black forest ham and roma tomatoes. Great sandwich." We have made this several times and love this sandwich."

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Ready In:: 30mins
Ingredients:: 15
Serves:: 4

ingredients

4 French rolls
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
4 -6 garlic cloves, finely chopped
3 -4 teaspoons capers, drained
2 -3 pinches dried oregano, crushed
¹⁄₂ cup roasted red pepper, diced
4 pickled peppers, mild, sliced
¹⁄₂ red onions or 1/2 sweet yellow onion, thinly sliced
¹⁄₂ cup pimento stuffed olive, sliced
1 large tomatoes, thinly sliced
4 ounces dry salami, thinly sliced
4 4 ounces smoked turkey or 4 ounces mortadella
8 ounces provolone cheese, thinly sliced
olive oil, for brushing

directions

Open the rolls and pull out a bit of their fluffy insides.
Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano.
Layer one side of each roll with red pepper, pickled peppers, onion, olives, tomato, salami, ham and finally the cheese.
Replace roll tops, close up tightly and press together well to help seal.
Heat a heavy nonstick skillet over medium-high heat and lightly brush the outside of each roll with olive oil.
Place 2 sandwiches at a time in the hot pan.
Press the sandwiches with a wide spatula several times, turning once or twice, until the bread is crisp and the cheese is melted.
The sandwiches also can be pressed by placing a heavy skillet on top during grilling.
(If the bread is browning too quickly, reduce heat to medium.) Cook sandwiches until golden brown on one side, then turn and brown the second side.
Sandwiches are ready when crisply golden and the cheese has oozed a bit and crisped in places.
Cut into halves and eat right away.

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Reviews

Wowsers! This one is a bom, really good!

rosslare
This was really good. I fell in love with Jasons Deli Mufaletta so I had to find a recipe for it and I decied to go with this one. Not exactly Jasons Deli but this was also sure damn good too. My brother wanted to know where I learned how to make it and my uncle who is visiting from Mexico keeps insisting I set up a sanwich shop. LOL I said to him ...calm down lets not get too exited now. jajaja

Spyce
Good sandwich but I didn't understand the grilling/cooking part of the directions because it didn't work for me-- I think you can get similar results and easier if you broil the sandwiches instead.

ellie_
Wonderful sandwich. I used smoked, black pepper turkey breast, genoa salami and a sharp provolone--combine that with the olive/pepper/caper combo and you've got sandwich heaven! Used ciabetta rolls. Next time I would double the amount of the olive salad--it was so good!

mickie49
Another late review but here it is. This is a very good sandwich Mean! I did not have any pickled peppers, and I went with the Black Forest ham with terrific results. I did use my GF grill to make these, and it worked beautifully. A great blend of flavors and I will be making this one many times over in the future. Thank you, oh Great One! :o)

*OzMan*