Easy Italian Grilled Sandwiches
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.
Martha Stewart Living, July/August 2020
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Credit: Con Poulos
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Ingredients
Directions
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.