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Independence Day Muffuletta Panini


Chef John Folse serves up delicious dishes in the best Louisiana style.


  • Softened butter
  • 8 large slices rustic or sourdough bread
  • 16 thin slices (6 ounces) provolone or mozzarella cheese
  • 1/2 cup olive salad, drained or olive tapenade
  • 8 thin slices (6 ounces) deli smoked ham
  • 8 thin slices (6 ounces) mortadella or balogna
  • 8 thin slices (4 ounces) Genoa salami


  1. Brush both sides of bread lightly with butter.
  2. Layer 4 slices cheese over four of the slices of bread; top with olive salad, ham, mortadella, salami, remaining cheese and bread.
  3. Cook sandwiches in a preheated panini maker until golden brown and cheese is melted, about 3 minutes.

Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.

Source: Chef John Folse


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