Panini-Style Muffaletta
This sandwich is my funky twist on a muffaletta . It's one of those recipes that I made up on-the-fly while doing the, "What in the world am I gonna make for dinner?" mental gymnastics on my way home from work last night. I wanted something quick and easy, yet new and interesting. As I was parking at the store I remembered this great sandwich recipe from chef Anne Burrell. I didn't remember the entire recipe, but I did recall enough to be inspired by it. This happens to me alot.
Instructions
Put your baking stone on the center rack of your oven, and your cast iron griddle on a lower rack.
Note: If you don't have a cast iron griddle, a large cast iron skillet will work nicely.
Preheat the oven to 400ยบ.
Split the loaf of bread in half horizontally and press down on the internal bread of each half to compress it.
Spread half of the pesto evenly on each half of the bread.
Cover each half of the bread completely and evenly with the cheese.
Arrange the ham evenly on one half of the bread, and the olive loaf on the other.
Distribute the pepper rings evenly on one half.
Carefully close the sandwich.
Put the sandwich in the center of the baking stone.
Very carefully center the griddle on top of the sandwich.
Note: It's important that it be centered so that it doesn't slide off in one direction as the sandwich cooks. This happened to me.
Bake the sandwich for 15 minutes, or until the edges of the bread are golden brown and starting to crisp.
Remove the sandwich to a cutting board.
Slice and enjoy!
