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Healthier Muffaletta Panini

Healthier Muffaletta Panini

Erica Schwarz
Servings 6


For the olive salad

  • 1/2 c kalamata olives finely chopped
  • 1/2 c green olives with pimentos finely¬†chopped
  • 1/4 c pepperoncini finely¬†chopped
  • 2 T heaping small onion, finely diced
  • 1/2 c cauliflower very finely chopped
  • 1/4 t celery seed
  • 1/2 t Italian seasoning
  • 1/4 t fennel seed
  • pinch kosher salt
  • pinch fresh cracked pepper
  • 2 T red wine vinegar
  • 1 T c extra virgin olive oil

For the panini

  • 12 thin slices deli Virginia ham
  • 6 slices provolone
  • 12 slices 100% whole wheat bread preferably homemade or from a bakery
  • just a smidge mayonnaise I use Hellman's Olive Oil mayo or Dijon mustard
  • cooking spray preferably olive oil


  • In a medium bowl, combine the ingredients for the olive salad and put to chill in the fridge for at least an hour to blend flavors.
  • To make the panini, lay 1 slice of bread and spread just a very thin layer mayo (really just to act as a glue). Layer a couple slices ham, some olive salad, a slice of cheese, and the second piece of bread also spread with a very thin layer mayo. Spray the outside sides of bread with olive oil cooking spray.
  • Heat a panini pan or press (if not available, a large, nonstick skillet can be used, pressing with a spatula to flatten the sandwich a bit). Cook until bread is toasty. Yield: 6 sandwiches.