Grilled Muffuletta Sandwich

By nurseliz

Paneras

Ingredients

• 1 Panera Asiago Cheese Focaccia (round)
• ½ cup oil-packed sliced sun-dried tomatoes
• 4 ounces thinly sliced smoked provolone or mozzarella cheese
• 2 ½ cups jarred olive salad, drained, and chopped if necessary
• 3 ounces thinly sliced mortadella (Italian cured sausage)
• 3 ounces thinly sliced Genoa salami
• 2 ounces thinly sliced baked ham, preferably smoked Virginia ham

Details

Servings 4

Preparation

Step 1

DIRECTIONS Cut Panera Asiago Focaccia in half through the side. Drain some oil from the sun-dried tomatoes and brush over cut sides of bread.

Layer half of cheese on bottom of bread. Layer on half of olive salad. Then all of the mortadella, salami, ham, and sundried tomatoes. Add remaining half of olive salad and remaining half of cheese. Cover with top of bread and compress the sandwich with your hands. Wrap in foil and weight down the foil-wrapped sandwich with a heavy skillet filled with canned goods or another heavy weight. Let stand for 30 minutes or until grill is ready.

Heat a covered grill to medium on one side. For a gas grill, use only light burners on one side. For a charcoal grill, spread hot coals to one side. Put foil-wrapped sandwich on grill over unheated side and weight down with the skillet and a rock or brick to compress. Cover grill and cook until cheese melts, 10 to 15 minutes.

Remove sandwich to a cutting board. Unwrap, cut into wedges like a pizza, and serve.



TIP: You can also bake the foil-wrapped muffuletta in a 350ºF oven for 20–30 minutes. To save money and get fresher flavor, replace the store-bought olive salad with homemade: Combine in a food processor 1 jar (about 6 ounces) drained pimiento-stuffed Spanish olives, 1 cup (6 ounces) drained pitted kalamata olives, 1/2 cup coarsely chopped celery, 1/4 cup extra-virgin olive oil, 1/4 cup packed fresh parsley leaves, 1 tablespoon red wine vinegar, 1 teaspoon minced garlic, 1 teaspoon dried oregano and 1/4 teaspoon ground black pepper. Pulse until finely chopped but not pureed. Refrigerate for up to 3 days.