I love olive salad. I could probably eat muffuletta sandwiches any day, every day. It takes a bit of work, but I prefer my homemade olive salad. But, if time is of the essence, I take no shame in using a great, quality store-bought olive salad like the one from Boscoli. Putting olive salad on a grilled cheese sandwich seemed like not only a good idea, but a great idea. Muffuletta grilled cheese sandwich? Yes!
You can use sliced provolone, but for really big extra flavor, use our smoked provolone cheese sauce instead. It makes for an amazing, oeey-gooey muffuletta grilled cheese sandwich.
So, the question is… do you flatten your grilled cheese? Many say it’s not a grilled cheese unless you press down on it and make it super thin. I like mine thick. Sorry 🙂
The Griddler is a champ at making grilled cheese sandwiches, like my spicy grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.
Muffuletta Grilled Cheese Sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 1 tablespoon unsalted butter softened, halved
- 2 slices Texas toast
- Provolone cheese
- Olive salad store bought, or make your own
Heat a large skillet over medium-high heat. Add half of the butter and swirl around to coat the bottom of the pan.
Spread remaining butter on one side of each slide of bread.
Top one slice of bread with a slice of cheese then add a few tablespoons of olive salad.
Add another slice of cheese and the remaining slice of bread.
Transfer to the pan and cook on one side until golden brown.
Flip carefully and cook until other side is golden brown and the cheese has melted.
Let rest a few minutes before slicing and serving.
I so love the flavors of a muffuletta sandwich. Great meats, great cheese, and Italian olive salad. Warmed just slightly until the bread is soft and the cheese is ooey-gooey. I could eat muffulettas all day long. Which brings me to my gripe. Why doesn’t every single sandwich shop sell muffulettas? I mean, seriously, it’s the best sandwich there is. Oh sure, you can get your roasted turkey with avocado, and maybe a ham on rye, but really… Just jump to the chase and enjoy the best sandwich ever devised. The muffuletta.
I used my homemade Italian olive salad. It takes a day to make, but it is well worth the time. If you don’t want to make your own olive salad, pick up a big jar of Biscoli olive salad at your grocery store.
Also try my muffuletta salad.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 -4
- 1 loaf Italian bread cut in half horizontally
- 3 cups olive salad
- 4 ounces mozzarella sliced thin
- 6 ounces cappocoli or culatello sliced thin
- 4 ounces salami sliced thin
- 4 ounces mortadella sliced thin
- 2 ounces sandwich pepperoni sliced thin
- 4 ounces provolone sliced thin
Preheat oven to 375° F.
Spread the olive salad on each half of the bread, 1 1/2 cups per side.
Next, place sliced mozzarella over the salad on the bottom piece of bread. Top with the meats.
Place provolone on top piece of bread and place on top of bottom, to make a sandwich.
Wrap tightly in foil and heat 20 minutes.
I usually make my own olive salad (mostly for muffuletta sandwiches). But a few of the blogs I follow have been mentioning how good Boscoli’s is, so I picked up two large jars of it the last time we were at Jungle Jim’s International Market outside of Cincinnati.
This stuff is fantastic. It is soooo good on a muffuletta panini! Oh, and I also picked up a few bottles of Boscoli’s dirty martini olive juice, which makes for a mighty fine dirty martini! Give Boscoli’s a try you’ll be happy you did!
On the ‘Mater Rater scale I give this olive salad solid 4s across the board. Why not all 5s? Well, because my homemade, fresh version is better (though it does take a lot of time to make!).
I’m a huge fan of muffuletta sandwiches. I’ve made them many times, and usually with my own olive salad. Anita’s a lover of olives, so it works out for all of us!This twist takes the classic muffuletta sandwich and turns it into a great side salad. Full of all the things that make a muffuletta great, such as salami, provolone and olives!
Chopped Muffuletta Salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 -6
For the salad
- 24 small pimento-stuffed green olives halved
- 1 4 ounce jar diced pimentos, drained
- 4 ounces provolone cheese cubed
- 1/2 cup pepperoncini drained, stemmed, and sliced into rings
- 1 large head romaine lettuce rinsed and chopped (note: make sure you dry the lettuce completely after rinsing)
- 4 ounces dry salami sliced into strips
- 1/4 red onion finely dices
- 1 pint cherry tomatoes halved
For the vinaigrette
- 3 tablespoons olive oil
- 2 inches of anchovy paste or to taste
- 2 tablespoons red wine vinegar
- 1 garlic clove minced
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar
Combine all of the salad ingredients in a large bowl. Gently toss to mix.
Combine the vinaigrette ingredients in a jar. Seal and shake until well combined.
Serve salad in bowls, lightly drizzled with the dressing. Do not dress too far in advance of serving or the salad will get soggy.
This is my take on a great recipe posted by Jessica at Cajunlicious, one of my most favorite blogs to follow. Sadly, Cajunlicious is no more. Happily, I snagged the recipe for a muffuletta hot dog before it disappeared. And speaking of disappearing, that’s what happened to this scrumptious dish. I love muffuletta sandwiches. I love hot dogs. Now I can have both in one bite!I often make my own olive salad, but I had a bit of Boscoli’s left over from making a muffuletta pasta salad so I used that instead for this muffuletta hot dog. The end result was fantastic!
Also try my mushroom Swiss melt dog!
Muffuletta Hot Dog
A fantastic take on the classic muffuletta sandwich.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 2 hot dogs
- 2 hot dog buns
- 4 slices Provolone cheese
- 1/4 cup olive salad I used Boscoli's
- 4 slices salami sandwich meat
- 4 slices thin cut ham sandwich meat
Grill the dogs and toast the buns (if desired).
Place Provolone cheese and the sandwich meats on bun bottoms.
Top with dogs and olive salad.