Food & Cooking Recipes Lunch Recipes Sandwich Recipes Easy Italian Grilled Sandwiches 3.9 (15) Add your rating & review By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 23, 2020 Rate PRINT Share Close Photo: Con Poulos Prep Time: 30 mins Total Time: 1 hr 55 mins Servings: 4 Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the oven to melt the cheese, simply cut and pass the panini around the table. Ingredients 1 loaf ciabatta (1 pound) Extra-virgin olive oil, for brushing ½ cup olive tapenade 4 ounces sliced provolone 8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced 1 cup thinly sliced roasted red peppers 1 jar (12 ounces) marinated artichoke hearts, drained and chopped 4 ounces thinly sliced spicy salami 2 cups baby arugula Directions Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see cook's note). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely. Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich. Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours. Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve. Cook's Notes To make cheesy croutons from the scooped-out bread, tear it into one-inch pieces and toss with two tablespoons extra-virgin olive oil and one tablespoon grated Parmesan. Season with salt and pepper and bake at 375°F until golden and crisp, about 15 minutes. Originally appeared: Martha Stewart Living, July/August 2020 Rate It PRINT