Chef John Folse's 4th of July Muffuletta Panini - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Makes: 4 sandwiches
Prep time: 30 minutes

Ingredients:
Softened butter
8 large slices rustic or sourdough bread
16 thin slices (6 ounces) Provolone or Mozzarella cheese
1/2 cup olive salad, drained or olive tapenade
8 thin slices (6 ounces) deli smoked ham
8 thin slices (6 ounces) mortadella or balogna
8 thin slices (4 ounces) Genoa salami

Brush both sides of bread lightly with butter. Layer 4 slices cheese over four of the slices of bread; top with olive salad, ham, mortadella, salami, remaining cheese and bread. Cook sandwiches in a preheated panini maker until golden brown and cheese is melted, about 3 minutes. Note: Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.