Food & Cooking Recipes Lunch Recipes Sandwich Recipes Easy Italian Grilled Sandwiches 3.9 (15) Add your rating & review By Shira Bocar Shira Bocar Website Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 23, 2020 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Total Time: 1 hrs 55 mins Servings: 4 Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the oven to melt the cheese, simply cut and pass the panini around the table. Ingredients 1 loaf ciabatta (1 pound) Extra-virgin olive oil, for brushing ½ cup olive tapenade 4 ounces sliced provolone 8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced 1 cup thinly sliced roasted red peppers 1 jar (12 ounces) marinated artichoke hearts, drained and chopped 4 ounces thinly sliced spicy salami 2 cups baby arugula Directions Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see cook's note). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely. Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich. Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours. Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve. Cook's Notes To make cheesy croutons from the scooped-out bread, tear it into one-inch pieces and toss with two tablespoons extra-virgin olive oil and one tablespoon grated Parmesan. Season with salt and pepper and bake at 375°F until golden and crisp, about 15 minutes. Rate it Print