Now this is a serious sandwich…and super easy, too! The muffuletta, the famous hero-style sandwich that originated in New Orleans, consists of deli meat, cheese, and an olive and giardiniera salad. Giardiniera is basically a jarred pickled vegetable salad, and can be found next to the pickles in many grocery stores. The giardiniera I buy (Mezzetta brand) contains carrots, celery, cauliflower, red bell pepper, pickles and onions—I love the stuff and eat it straight out of the jar.
I didn’t bother with the food processor to make the olive and vegetable salad. Instead, I chopped everything by hand, which only took a few moments.
For the deli meat I used black forest ham, salami and soppressata. My provolone was too thinly sliced so I should’ve doubled that. It was still good but cheesier would be even better. Instead of the pullman-style bread, I used a sliced Italian hearth bread from a local bakery. It made a sturdy foundation to the hearty sandwich. Grilling the sandwich was a cinch but next time I’ll use my panini grill. Serve with fresh veggies or some of the giardiniera to munch on. Enjoy!
Muffuletta-Style Grilled Ham-and-Cheese Sandwiches
-recipe from Every Day with Rachael Ray Magazine
1 cup giardiniera (Hot pickled vegetable salad), drained
1 cup packed baby arugula leaves
1/4 cup pitted green olives
8 slices pullman-style white bread
4 tablespoons butter, softened
8 thick slices provolone cheese
8 thin slices prosciutto cotto or boiled ham
8 thin slices hot soppressata
8 thin slices genoa salami
Using a food processor, grind the giardiniera, arugula and olives.
Coat 1 side of the bread slices with the butter. Build each sandwich as follows: a bread slice (buttered side out), giardiniera relish, a cheese slice, 2 prosciutto slices, 2 soppressata slices, 2 salami slices, another cheese slice, more relish and another bread slice (buttered side out).
Preheat a griddle or cast-iron skillet over medium heat. Add the sammies and cook, turning once, until the cheese melts, 6 to 8 minutes.