Description
When New Orleans’ iconic muffaletta meets melty grilled cheese, magic happens in your skillet. Imagine layers of spicy cured meats, gooey Monterey Jack, and a punchy homemade olive salad—all hugged by golden sesame bread that crackles with every bite. It’s bold, briny, comforting, and totally doable for lunch, dinner, or an indulgent midnight snack. Grab your skillet and take a flavor trip to the French Quarter—no plane ticket needed!
Ingredients
Olive Salad:
-
10 oz jar green olives, drained
-
6 oz can black olives, drained
-
½ cup giardiniera, drained
-
½ cup sliced pepperoncini
-
1 tbsp minced garlic
-
1 tsp dried oregano
-
1 tsp dried basil
-
½ tsp salt & ½ tsp pepper
-
2 tbsp red wine vinegar
-
¼ cup olive oil
Grilled Cheese:
-
4 slices sesame sandwich bread or Texas Toast
-
1 tbsp softened butter
-
6 oz Monterey Jack, shredded (~1½ cups)
-
4 oz soppressata, sliced
-
4 oz salami, sliced
-
4 oz mortadella, sliced
Instructions
1️⃣ Make Olive Salad: Chop olives, giardiniera, and pepperoncini into a chunky relish. Mix with garlic, herbs, salt, pepper, vinegar, and oil. Chill 15+ mins.
2️⃣ Assemble: Spread olive salad on 2 bread slices. Layer mortadella, salami, soppressata, then cheese. Top with remaining bread.
3️⃣ Grill: Butter outsides. Heat skillet on medium. Cook sandwiches 3–4 mins per side, covering briefly to melt cheese fully. Flip once, grill to golden, gooey perfection.
4️⃣ Serve: Rest 1 min, slice diagonally, devour with extra olive salad. Chips or a zesty salad make it sing!
Notes
-
Let olive salad sit—flavor deepens!
-
Use shredded cheese for a faster melt.
-
Cover skillet to melt cheese before bread burns.
-
Try Texas Toast for maximum fluff & crunch!
Nutrition
- Calories: 680 cal Per Sandwich
- Fat: Sandwich
- Carbohydrates: 42g
- Protein: 35g