Grilled Prosciutto, Soppressata and Mozzarella Panini

The ultimate Italian meats and cheese panini from Emeril. I had never thought of putting these meats together in a sandwich, but they are actually great together, especially as a panini. It becomes quite special. That's why I'm adding the recipe, I have to remember it:)

Although the recipe uses a pan to grill this sandwich, I used my panini maker which I love to use. It's faster and looks nicer.

The vinaigrette is also wonderful, which you can use with a submarine sandwich. But it is salty, so if you don't like too much salt, you can skip adding it or adjust it to your taste. Enjoy:)

GRILLED PROSCIUTTO, SOPPRESSATA, AND MOZZARELLA PANINI

Ingredients:
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices ciabatta bread, or other rustic Italian white bread, thinly sliced
4 ounces thinly sliced mozzarella
2 ounces thinly sliced prosciutto
2 ounces thinly sliced soppressata

Directions:
Whisk 1/4 cup olive oil, vinegar, oregano, garlic, salt, and pepper in a small bowl to blend. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice.

Divide the mozzarella equally among the bread slices. Top 4 of the slices of bread equally with the prosciutto and soppressata and then place the remaining 4 slices on top.

Brush the outsides of each sandwich with some of the remaining tablespoon of olive oil. Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula or the bottom of a heavy small saucepan, about 4 to 5 minutes per side.

Yield: 4 servings

Muffuletta Sandwich on Sourdough Bread and Creole Olive Salad

This is one tasty sandwich, and it looks very yummy too:)

It's great if you especially prepare it for a lunch box. It will have a lot of time to marry the tastes as Emeril puts it:)

The original recipe also had a sourdough bread recipe, but I don't bake bread, so I skipped it. I just buy bread from the bakery or the market and that's good enough for me:)

I change the olive salad a little bit; I don't use the celery and skip the parsley completely. Instead I use cucumbers so that there is still the crunch that the celery would give. It also makes the salad taste fresh.

I also change the meats and the cheeses around depending on what I have handy at home.

MUFFULETTA SANDWICH ON SOURDOUGH BREAD

Ingredients:
1 large round sourdough bread loaf
3/4 to 1 cup Creole Olive Salad, recipe follows
4 ounces mortadella, thinly sliced
4 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces mozzarella, thinly sliced
4 ounces provolone, or Fontina, thinly sliced
Pickled pepperoncini, garnish

Directions:
Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1/4 cup of the olive salad and its oil on the bottom and top pieces of bread, spreading to saturate the bread with oil.

Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste.

Cut into quarters and wrap tightly in butcher's paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the oil to soak into the bread. Unwrap and place on a large serving plate with the pepperoncini. Serve.

CREOLE OLIVE SALAD

Ingredients:
1/2 cup pitted brine-cured black olives, such as Nicoise, sliced
1/2 cup large (queen) pimiento-stuffed olives, sliced
1/4 cup extra-virgin olive oil
1 tablespoon minced shallots
1 tablespoon finely chopped celery
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper

Directions:
Combine all the ingredients in a medium mixing bowl and mix well.