Loaded Muffuletta Grilled Cheese Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
2 servings
Ingredients
  • ½ cup giardiniera pickles
  • ½ roasted red bell pepper
  • ¼ cup pitted black olives
  • ¼ cup pitted green olives
  • 1 garlic clove
  • ½ lemon, zested
  • ⅛ cup olive oil, plus more for brushing
  • 1 (8-ounce) focaccia bread piece
  • 4 ounces provolone cheese, sliced
  • 4 ounces mozzarella cheese, sliced
  • 1 ounce soppressata (Italian dried salami), thinly sliced
  • 1 ounce mortadella (Italian cooked pork sausage), thinly sliced
  • 1 ounce capicola (Italian dry-cured ham), thinly sliced
Directions
  1. Prepare the olive spread: In a food processor, pulse the giardiniera pickles, roasted bell pepper, black olives, green olives, garlic, lemon zest, and olive oil until they are roughly minced but still chunky.
  2. Slice the focaccia bread horizontally to create a top and bottom layer.
  3. Spread the olive mixture evenly on both sides of the focaccia.
  4. Layer the bottom half of the focaccia with half of the provolone, half of the mozzarella, and all of the soppressata, mortadella, and capicola. Top with the remaining provolone and mozzarella.
  5. Close the sandwich with the top half of the focaccia.
  6. Heat a cast iron pan over medium-high heat.
  7. Brush the sandwich on both sides with more olive oil.
  8. Grill the sandwich pieces on the heated cast iron pan until the cheese melts and the bread is crispy, about 5 minutes per side.
  9. Press from above with another pan to flatten the sandwich.
  10. Cut the large focaccia sandwich into two halves.
  11. Serve hot.