Hot Muffaletta Sandwich

“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Open the rolls and pull out a bit of their fluffy insides.
  2. Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano.
  3. Layer one side of each roll with red pepper, pickled peppers, onion, olives, tomato, salami, ham and finally the cheese.
  4. Replace roll tops, close up tightly and press together well to help seal.
  5. Heat a heavy nonstick skillet over medium-high heat and lightly brush the outside of each roll with olive oil.
  6. Place 2 sandwiches at a time in the hot pan.
  7. Press the sandwiches with a wide spatula several times, turning once or twice, until the bread is crisp and the cheese is melted.
  8. The sandwiches also can be pressed by placing a heavy skillet on top during grilling.
  9. (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.
  10. Sandwiches are ready when crisply golden and the cheese has oozed a bit and crisped in places.
  11. Cut into halves and eat right away.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: