A Hot Muffaletta

[Roxy]

A Hot Muffaletta:

 

 

4 soft French rolls

Extra-virgin olive oil

A few dashes red wine vinegar

4 to 6 cloves garlic, chopped

3 to 4 teaspoons drained capers

2 to 3 large pinches dried oregano, crumbled

1/2 cup chopped or diced roasted red pepper

4 mild pickled peppers, such as Greek or Italian, sliced

1/2 red OR other mild onion, very thinly sliced

Sliced Jalapenos to taste

1/2 cup sliced pimiento-stuffed green olives

1 large tomato, thinly sliced

4 ounces dried salami, thinly sliced

4 ounces Westphalian ham, smoked turkey OR Mortadella

8 ounces thinly sliced Provolone Cheese

 

Open rolls and pull out a bit of their fluffy insides. Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano. On 1 side of each roll, layer red pepper, pickled peppers, onion, Jalapenos, olives, tomato, salami, ham and finally cheese. Close up tightly and press together well to help seal.

 

Heat a heavy nonstick skillet over medium-high heat and lightly brush outside of each roll with olive oil. Place sandwiches in pan and weight down or place in a panini press. Cook until golden brown on one side, then turn and brown second side. Sandwiches are ready when they are crisply golden and cheese has oozed a bit and crisped in places.

 

Cut into halves and eat immediately

[huzkerbob]

...........Oh you meant the sandwich!