Muffuletta Panini


Recipe: Muffuletta Panini

Summary: This sandwich recipe is from Sean Rembold of Brooklyn’s Marlow and Sons.


  • 2 (7 1/2-by-3-inch) pieces of focaccia, halved lengthwise
  • 4 ounces sliced mortadella
  • 2 1/2 ounces sliced hot soppressata
  • 2 ounces sliced finocchiona salami
  • 2 ounces sliced coppa
  • 4 ounces sliced provolone or fontina cheese
  • 1/4 pound arugula, preferably wild
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • Coarse salt


  1. Preheat a panini press to high heat. Spread olive salad over cut sides of bread.
  2. On one half of each piece of focaccia, layer 2 ounces mortadella, 1 1/4 ounces soppressata, 1 ounce salami, 1 ounce coppa, and 2 ounces cheese. Sandwich second half of bread over meats and cheeses and transfer to panini press. Press until heated through, 4 to 5 minutes.
  3. Meanwhile, place arugula in a medium bowl. Drizzle with olive oil and lemon juice; season with salt and toss to combine.
  4. Remove sandwiches from press and cut each in half. Serve immediately with arugula.

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