Muffaletta Panini Recipe

Chop and combine

Roughly chop the green and black olives and the pepperoncini into small pieces (about 3–5 mm). Mince the capers, garlic, and parsley finely. Combine all chopped ingredients in a medium bowl.

Season and pulse

Add the red wine vinegar, extra-virgin olive oil, dried oregano, cracked black pepper, and salt to the bowl. Mix briefly. For a spreadable consistency, pulse the mixture 6–8 times in a food processor (or finely mince by knife). Stop when the mixture is chunky but spreadable; you want texture, not a paste. Taste and adjust salt, pepper, or vinegar as needed.

Rest

Cover and let the olive salad rest at room temperature for 15–30 minutes to allow flavors to meld. Can be made up to 24 hours ahead and refrigerated; bring to room temperature before assembling.

Prepare ciabatta

Slice the ciabatta loaf horizontally into top and bottom halves. If using large ciabatta, cut into two equal serving portions. Lightly hollow out a small amount of bread from the interior if the crumb is very airy to make room for fillings.

Spread olive salad

Generously spread about half of the olive salad onto the bottom half of the ciabatta (adjust amount to taste). Spread the remaining olive salad on the underside of the top half — this balances the flavor and moisture.

Layer meats and cheese

On the bottom half (over the olive salad), layer the Genoa salami in an even layer, then the mortadella, then the Chisesi ham. Place the provolone slices over the top of the meats, covering evenly. The goal is an even distribution so each bite has meat, cheese, and olive salad.

Close and press

Close the sandwich and press gently to compact. If you have a sandwich press or heavy skillet, press for 1–2 minutes to help the sandwich hold together. Optionally wrap tightly in plastic wrap and place a weight on top for 10–15 minutes to compress (this mellows flavors and helps slicing).

Toast (optional)

For a warm, slightly toasted panini-style finish: lightly brush the outside of both halves with the softened butter or olive oil. Heat a skillet or panini press over medium heat. Toast the sandwich for 3–5 minutes per side in a skillet (pressing gently with a spatula) or 4–6 minutes in a panini press until bread is golden and cheese softens. If using oven, bake at 190°C (375°F) for 8–10 minutes, flipping halfway, until warmed through.

Slice and serve

Remove from heat, let rest 1–2 minutes, then slice the sandwich into portions (quarters or halves). Serve immediately so the olive salad and melted cheese are at ideal texture. Provide extra olive salad on the side if desired.