Muffaletta Grilled Cheese: Elevate Your Comfort Food Game

Experience the magical flavors of a Muffaletta Grilled Cheese, merging classic comfort with a zesty New Orleans twist.

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Prep Time 20

Cook Time 6

Chilling Time 2

Total Time 2 26

Servings: 2 sandwiches

Course: Lunch

Cuisine: American, Southern

Calories: 470

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Olive Salad

1 cup Pitted Green Olives Adds a briny, salty flavor; substitute with green olives of your choice.
1 cup Pitted Black Olives Provides richness and depth; replace with other black olive varieties.
1 cup Giardiniera Mix Use Italian-style for milder flavor or Chicago-style for a spicy kick.
1/2 cup Pepperoncini Replace with mild banana peppers for a gentler taste.
2 cloves Minced Garlic Garlic powder works in a pinch.
1 teaspoon Dried Oregano You can substitute with basil.
1 teaspoon Dried Basil
1 teaspoon Kosher Salt Essential seasoning for balance; adjust to taste.
1 teaspoon Black Pepper Essential seasoning for balance; adjust to taste.
2 tablespoons Red Wine Vinegar Substitute with white vinegar if needed.
1/4 cup Olive Oil Feel free to use another oil if preferred.

For the Sandwich

2 tablespoons Salted Butter Olive oil or vegan butter works if you want a dairy-free option.
4 slices Sesame Seed Sandwich Bread or Texas Toast Any sturdy bread is suitable.
8 ounces Cabot Monterey Jack Cheese Substitute with your favorite melting cheese.
4 ounces Soppressata Key meat in a muffaletta; replace with other deli meats based on your dietary needs.
4 ounces Salami Key meat in a muffaletta; replace with other deli meats based on your dietary needs.
4 ounces Mortadella Key meat in a muffaletta; replace with other deli meats based on your dietary needs.

Equipment

Skillet
Cutting board
Knife

Method

Step-by-Step Instructions for Muffaletta Grilled Cheese

Prepare the Olive Salad: Chop a mixture of pitted green and black olives, giardiniera, and pepperoncini. Combine with minced garlic, oregano, basil, kosher salt, black pepper, red wine vinegar, and olive oil in a bowl. Mix well and chill for at least 2 hours.
Assemble the Sandwich: Butter one side of each slice of bread. Layer the olive salad on the unbuttered side of one slice, then add heaps of Cabot Monterey Jack cheese and the meats. Top with another slice of bread, buttered side out.
Cook the Sandwich: Preheat a skillet over medium-low heat. Grill the assembled sandwich for 2-3 minutes until golden brown, then flip and grill for another 2-3 minutes until cheese melts.
Serve: Remove the sandwich from the skillet, slice in half, and serve hot.

Nutrition

Serving: 1sandwichCalories: 470kcalCarbohydrates: 34gProtein: 22gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 1200mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 5mgCalcium: 30mgIron: 10mg

Notes

Make extra olive salad; it keeps well in the fridge for up to a month. Reheat leftover sandwiches in a skillet on medium-low.

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