Muffuletta Panini

This Muffuletta Panini has all the elements of the classic New Orleans sandwich, pressed into a cheesy panini and grilled until crisp.
Course Main Course
Cuisine American
Keyword muffuletta
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 sandwiches
Calories 680kcal


For the olive salad:

  • 1 cup chopped pitted pimiento stuffed green olives
  • 1/2 cup chopped pitted Kalamata olives
  • 2 tablespoons capers
  • 1/2 cup chopped roasted red bell peppers
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup chopped celery leaves
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Black pepper

For the panini:

  • 8 slices Italian bread
  • 4 tablespoons softened butter
  • 16 3/4 ounce slices Italian Blend cheese
  • 1/3 lb sliced mortadella
  • 1/3 lb sliced genoa salami
  • 1/3 lb sliced deli ham


  • 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!


Calories: 680kcal | Carbohydrates: 15g | Protein: 26g | Fat: 57g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 3055mg | Potassium: 439mg | Fiber: 2g | Sugar: 6g | Vitamin A: 690IU | Vitamin C: 11.2mg | Calcium: 64mg | Iron: 2.3mg