Easy Italian Grilled Sandwiches

Name: Easy Italian Grilled Sandwiches
Prep time: 30 min
Total time: 115 min
Ingredients: 1 loaf ciabatta (1 pound); Extra-virgin olive oil, for brushing; 0.5 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

3.9

(15)

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By

Shira Bocar

Updated on June 23, 2020

crispy pressed italian sandwiches on ciabatta — 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.