bread
cheese
dinner
ham
italian
lunch
snacks
sandwiches
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Muffaletta Panini

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

  • 1 pint pitted Sicilian green olives
  • 1 large (16-ounce) jar giardiniera, drained
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1 large ciabatta, split open lengthwise
  • 1/2 pound salami
  • 1/2 pound rosemary proscatto or rosemary ham
  • 8 slices provolone cheese

Yield

Serves: 6 to 8 servings, as a snack

Preparation

Preheat a panini press or place a large skillet over medium-high heat.

Chop the olives and giardiniera together into a relish. In a small bowl, combine the relish and the EVOO. Spread the relish over one side of the ciabatta.

Layer the meats and cheese over the relish and cap the sandwich off with the other ciabatta half. Slice the sandwich as needed so it fits into the press or pan and grill it until toasted and heated through. If using a skillet, weigh the sandwich down with another pan and flip it over after one side is toasted.

Cut the sandwich up and serve.