Muffuletta Grilled Cheese

Ingredients

• 2 tablespoons butter cut into three even pieces
• 1 tablespoon capers 
• 3 slices capicola hot
• 1 teaspoon garlic clove minced
• 2 slices bread white french italian such as pepperidge farm or arnold, or 2 slices hearty or bread hearty
• 1 serving kosher salt 
• 3 slices mortadella 
• 0.8 cup tuna in olive oil mixed pitted
• 3 tablespoons olive oil extra virgin extra-virgin
• 2 tablespoons parsley 
• 2 slices provolone cheese 
• 1 tablespoon red wine vinegar 
• 0.3 cup roasted peppers red chopped
• 3 slices soppressata sweet

Equipment

• food processor
• bowl
• frying pan
• spatula
• cutting board

Directions

1. Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain.
2. Transfer to a bowl.
3. Add vineger and olive oil and stir to combine. For best results, let olive salad rest overnight before continuing to step
4. For the Sandwich: Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides.
5. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
6. Transfer to a cutting board toasted-side-up.
7. Place one cheese slice on top of one slice of bread.
8. Spread a layer of olive salad across bread with a spoon, then top with soppressata, mortadella, and capicola, followed by second cheese slice. Close sandwich, with both toasted sides facing inwards.
9. Melt one more piece of butter in the skillet and reduce heat to medium low.
10. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes.
11. Remove sandwich using a flexible metal spatula.
12. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes.
13. Serve immediately.