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Muffuletta Panini

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      Muffaletta Panini

      Martha and Sean Rembold of Brooklyn's Marlow and Sons share Sean's recipe for a muffaletta panini.

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      Muffaletta Panini

      Martha and Sean Rembold of Brooklyn's Marlow and Sons share Sean's recipe for a...

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    This sandwich recipe is from Sean Rembold of Brooklyn's Marlow and Sons.
    The Martha Stewart Show, March 2009
    • Yield Makes two sandwiches
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    Ingredients

    • Olive Salad
    • 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

    Directions

    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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