Grilled New Orleans Style Mufaletta Sandwich
We take this New Orleans deli sandwich to the next level by grilling in up panini style on a griddle like a Blackstone. This grilled muffaletta is loaded with salami, capicola, mortadella, speck, provolone, mozzarella and a homemade olive tapenade.
Ingredients
- 4 Large Ciabatta Rolls
- 8 Slices Provolone
- 8 Slices Low Moisture Mozzarella
- 8 Slices Capicola or coppa
- 8 Slices Speck or prosciutto
- 8-16 Slices Italian Salami or pepperoni
- 8 Slices Mortadella
- Butter softened
- Sesame Seeds optional
Tapenade
- ¾ Cup Giardiniera see note
- ¼ Cup Roasted Bell Pepper finely diced
- 1 Garlic Clove minced
- 1 Celery stalk finely diced
- 1 Tablespoon Parsley finely diced
- ½ Teaspoon Black Pepper
Instructions
- The day before cooking, place the tapenade ingredients in a bowl and mix to combine. Cover and refrigerate overnight.
- On the day of cooking, preheat your grill, griddle, or Blackstone over medium high heat, (about 400 degrees).
- Halve the ciabatta rolls and butter the insides of the rolls. Place a generous portion of the tapenade on the bottom of each roll. Next layer the sandwich with a slice of provolone, then 2 slices of mortadella, 2 slices of capicola, 2 slices of mozzarella, and 2 slices or speck, and 2-4 slices of Italian salami. Top with a slice of provolone and then place the top back on the sandwich.
- If desired brush the top of the sandwich with a little butter and sprinkle with sesame seeds.
- Oil or butter the griddle and cook the sandwiches for about 3-5 minutes per side, or until nicely browned.
- Enjoy warm.
Notes
Note: If your Giardiniera does not contain olives you will want to add about ¼ cup of diced green olives to the tapenade.
Nutrition
Calories: 798kcalCarbohydrates: 63gProtein: 43gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 106mgSodium: 3051mgPotassium: 293mgFiber: 1gSugar: 1gVitamin A: 815IUVitamin C: 10mgCalcium: 692mgIron: 1mg
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