8 large pimento stuffed olives for topping, optional
8 toothpicks, optional
Instructions
In a food processor, add the giardiniera, roasted red peppers, capers, olives, and 3 tablespoons of olive oil. Pulse to roughly chop. Season with salt and pepper to taste (you may not need to add salt given the brininess of the mix).
Heat a heavy-bottomed skillet over low heat (you want it low and slow so that it gives the cheese time to melt as the bread toasts).
While the pan is warming, assemble the sandwiches. Brush some olive on one side of each slice of bread. Turn the slices over so that the olive oil brushed sides are down. Layer the cheese, olive relish, meat, add another layer of cheese, and top with a slice of bread to close. (I like to place the cheese on the top and bottom so that it makes it easier to flip, keeping the contents of the sandwich in place).
Place the sandwiches in the pan and cook until golden brown on one side, turn and brown the second side. Sandwiches are ready when the outside is golden brown and crispy and the cheese has melted. Cut in half and top each half with a pimento stuffed olive. Serve immediately and enjoy!
Recipe by at https://hapanom.com/hot-muffuletta-sandwich/