Classic Muffuletta Sandwich

Step 1

Slice the bread loaf horizontally in half, like cutting a bagel. Use a serrated bread knife and saw gently with a back-and-forth motion until the knife goes all the way through.

Step 2

Spread 3 to 4 tablespoons of olive tapenade on the cut side of the bottom half of bread, distributing it evenly from edge to edge with the back of a spoon.

Step 3

Layer the sliced cold cuts on top of the tapenade on the bottom half, folding them slightly so they overlap and cover the surface.

Step 4

Lay the cheese slices on top of the meat, covering as much of the surface as possible.

Step 5

Spread the remaining 1 to 2 tablespoons of tapenade on the cut side of the top half of bread.

Step 6

Press the top half down onto the filled bottom half, pressing gently so the layers stay in place.

Step 7

Place a 12-inch skillet or griddle over medium-high heat and wait until it feels hot when you hold your hand 2 inches above it, about 90 seconds.

Step 8

Melt the butter in the hot skillet, tilting and rotating the pan so the butter coats the surface evenly, about 30 seconds.

Step 9

Carefully transfer the assembled sandwich to the skillet. Cook for 4 to 5 minutes, watching the bottom surface, until it turns golden-brown like caramel.

Step 10

Using a wide metal spatula, flip the sandwich over in one smooth motion and cook the other side for 3 to 4 minutes until it also turns golden-brown and the cheese is starting to melt.

Step 11

Transfer the sandwich to a cutting board and let it rest for 2 minutes so the cheese hardens slightly and the sandwich stays together when cut.

Step 12

Using a serrated bread knife, cut the sandwich in half with a gentle sawing motion, then cut each half in half again to make 4 wedges.

Step 13

Transfer the wedges to two plates, 2 wedges per plate, and serve immediately while still warm.