Meatless Muffaletta Panini

9 Sep

This week I broke out my Rachael Ray cookbook. While I’m not a huge fan of Rachael and her many signature cutesy words (sammies, evoo), her recipes are generally pretty good. I decided to try out this recipe just for the fact that I love regular muffaletta sandwiches and figured this meatless version would be equally delicious. My instincts served me well as both Seth and I really liked these. For the record, I used some large white rolls instead of the Kaisers (like I know what those are) and only one piece of cheese… but feel free to follow the recipe as written.

 

  • 2 handfuls of good-quality pitted green and black olives
  • 1 cup giardiniera (pickled cauliflower, carrot, and hot pepper mix), drained
  • 4 sesame or cornmeal kaiser rolls, split
  • 8 deli slices sharp Provolone cheese
  • 1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
  • 2 roasted red peppers, drained and thinly sliced
  1. Preheat a griddle or a grill pan over medium-high heat, or prepare a Panini press (I used the George Forman grill).
  2. Place the olives and pickled veggies in a food processor and pulse or chop them into a relish. Divide the relish among the bottom halves of the sandwich rolls and top it with a single slice of cheese. Layer the sliced artichokes and the peppers onto the cheese, then add another slice of Provolone to each sandwich and press the tops in place.
  3. Place the sandwiches on the griddle or grill pan and press them with a heavy skillet weighted down with cans, or place them in the Panini press. Press the sandwiches for a few minutes on each side, then cut into halves and serve.

4 servings

From: Rachael Ray 2, 4, 6, 8: Great Meals for Couples or Crowds

 

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