Spicy Muffuletta Panini Recipes

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.

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.

Steps:

• Spicy Olive Relish Mayonnaise:
• Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
• Muffuletta:
• 1. Heat the grill to high or the grill pan over high heat.
• 2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
• 3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
• 4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

Steps:

• FOR THE CRUST---------.
• Combine yeast and water with a pinch of sugar and let yeast proof for 5 minutes or so.
• Place salt and flour in mixer and mix for 15 seconds or so to combine.
• Add yeast mixture, milk and oil and mix on low until just combined.
• Knead with dough hook until soft and pliable.
• Remove from mixer and knead by hand until dough is no longer sticky.
• Allow to rise (covered) in a warm place until doubled in size (about and hour).
• Punch dough down, cut in half, form into 2 balls, cover and let rise until doubled again (about 1/2 hour).
• Form dough on lightly oiled cookie sheets (9x13), dimple, coat lightly with olive oil, salt then bake at 500 degrees on a pizza stone until just starts to brown, about 7 minutes.
• FOR THE OLIVE SALAD-----------------.
• Chop olives, herbs, garlic and onions and combine with 1/4 cup of olive oil.
• FOR THE FILLING---------------.
• Chop meats and mozzarella into 1/8" x 2" strips and place in a resealable freezer bag.
• Add olive salad, mix, shred hard cheeses and add to meat mixture.
• Add more olive oil if necessary.
• Salt and pepper to taste.
• Final assembly----------------.
• Place 1/2 of the filling on each crust and broil until cheese is bubbly.
• Protect edges of crust from burning with foil if desired.
• Variations: Use left over grilled sausage, leave out all or some of the meats, add any herbs that you like!

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.