Have you craved something to eat and knew you’d have to make it? My muffuletta sandwich satisfies that craving for my family. I use ciabatta bread instead of Italian bread, which gives the sandwich a nice chew. And because I use ciabatta bread, I like to press the sandwich. If you’ve never used ciabatta or pressed your sandwich with either a panini press or heavy weight, you need to try it.

1 loaf ciabatta bread or 4 small ciabatta baguettes
1/3 c olive oil
1/3 c freshly grated Parmesan cheese
2 tbsp Italian seasoning
1/4 c olive bruschetta spread or you can make your own*
1/4 lb thinly sliced salami
1/4 lb thinly sliced Black Forest ham
1/4 lb Capicola, mortadella, or Soppressata (regular or spicy, your choice)
1/2 lb provolone cheese, thinly sliced
1/4 lb low moisture mozzarella, thinly sliced

Preheat your panini press or griddle on medium-high heat.

Slice bread in half lengthwise. Drizzle olive oil on both sides, then sprinkle with Parmesan cheese and Italian seasoning.

On the bottom half of the ciabatta, spread the olive bruschetta spread, topping with a thin layer of each meat and cheese. Cover with the top layer of bread and cut into 4 equal servings.

Place a serving of the sandwich on the prepared press. Lightly press down, adding weight carefully so the top does not slide off the sandwich. If using a griddle use a heavy bottomed pan or something substantial to assist in the flattening of the bread. Flatten for about 3 minutes or until the cheese is melted. Repeat process until all the sandwiches are pressed.

*looking to make your own olive bruschetta spread? Try this:

10 black olives, pitted
10 green olives, pitted
5 Kalamata olives, pitted
1 tbsp capers
1 tbsp olive oil
1/2 tsp salt
1 tsp pepper
2 tsp oregano
2 tsp garlic powder

Pulse together in a food processor or blender until slightly chunky and spreadable. Adjust seasoning. Keep in an air tight container in the refrigerator.

Happy cooking!