Best Muffaletta Naan Paninni Recipes

MUFFULETTA PANINI

Steps:

• To make the olive salad, combine all the ingredients in a bowl. If possible, let the mixture sit for at least 2 hours so the flavors can meld together.
• To make the panini, preheat a panini press on medium high heat.
• Spread the outer edges of the Italian sandwich bread with the softened butter, then spread a spoonful of the olive salad on the inside of each piece of bread. Place two slices of cheese on top of the olive salad on each piece of bread. Then layer on a couple slices of mortadella, genoa salami, and deli ham. Close the sandwich and place on the panini press.
• Press the lid of the panini maker down firmly, and cook the sandwich for 3-4 minutes until golden brown and crisp. Serve and enjoy!

MUFFALETTA NAAN PANINNI

Steps:

• If you are making your own olive salad, place the olive salad ingredients in small food processor or chopper and pulse until finely chopped.
• Heat naan in microwave about 10 seconds to soften.
• Place a layer of olive salad on one side of one naan. Then on top of olives, layer ham, salami, mortadella or beef, provolone and fontina. Top with another layer of olive salad, then top with remaining naan, lining up with other naan.
• Place on paninni grill or foreman grill and grill about 4-5 minutes until golden and cheese is melted. You may cut in half first if needed to fit grill. Cut into 4 servings.

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.

MUFFALLETTA PANINI

Steps:

• HEAT panini grill.
• COMBINE olives and dressing.
• FILL bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo.
• GRILL 5 min. or until golden brown.
• Take Along: If packing this sandwich as part of a school or office lunch, assemble sandwich as directed but spread the mayo on the inside of the sandwich and do not grill the sandwich. Place sandwich in airtight container and refrigerate until ready to pack in an insulated lunch bag before heading out the door.
• Use Your Skillet: If you don't have a panini grill, cook sandwich in skillet on medium-high heat 3 min. on each side or until golden brown on both sides.

MUFFALETTA PANINI

Steps:

• Heat panini grill.
• Combine olives and dressing.
• Fill bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo.
• Grill 5 min. or until golden brown.

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.