Prepare to embark on a culinary adventure that tantalizes the senses and satisfies the soul. This delicious of muffuletta panini is a quick lunch recipe courtesy of my bother-in-law from Kansas City.

In the realm of sandwich delights, few creations rival the exquisite flavor explosion of a muffuletta panini.

With its origins deeply rooted in Italian-American heritage, this delectable masterpiece boasts layers of savory meats, tangy olive salad, and melted cheese, all harmoniously melded between slices of crusty bread, then pressed to perfection.

Join us as we delve into the rich history, mouthwatering ingredients, and irresistible variations of the muffuletta panini.

Whether you’re a seasoned foodie or simply seeking a taste of something extraordinary, prepare to be captivated by the allure of this iconic sandwich turned panini masterpiece.

Equipment Needed for Muffuletta Panini:

frying pan with lid
basting brush

Items Needed for Muffuletta Panini:

oil
bread (I like sourdough, but any will do)
sliced turkey breast meat
sliced ham
salame
sliced provolone cheese
sliced salad olives with minced pimento

How to Make Them:

Use a basting brush to apply olive oil to one side of each slice of bread (I like to use sourdough bread but any kind will work).

Place desired amount of each lunch meat on one side of bread.

Top with olive salad on top of lunch meat.

Place 2-3 slices of provolone cheese on top of olive salad to lock it in place. Add the second slice of bread on top.

Place panini into a medium hot frying pan and heat it up until the cheese is melting.

Flip halfway through and put on the frying pan lid so the lunch meat and cheese heats up completely and fuses together.

Once the cheese is melted, remove panini from the heat and eat immediately.

Enjoy!

See the step-by-step video on Instagram here.

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Equipment

frying pan with lid
silicone basting brush (optional)

Ingredients

1 tbsp olive oil (for bread)
1 tbsp olive oil (for frying pan)
2 slices bread
sliced turkey breast
sliced ham
salami
2-3 slices sliced provolone cheese
sliced salad olives with minced pimento

Instructions

Use a basting brush to apply olive oil to one side of each slice of bread (I like to use sourdough bread but any kind will work).
Place desired amount of each lunch meat on one side of bread.
Top with olive salad on top of lunch meat.
Place 2-3 slices of provolone cheese on top of olive salad to lock it in place. Add the second slice of bread on top.
Place panini into a medium hot frying pan.
Flip halfway through and put on the frying pan lid so the lunch meat and cheese heats up completely and fuses together.
Once the cheese is melted, remove panini from the heat and eat immediately.
Enjoy!