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EPCOT’s Muffuletta Panini Recipe | Flower and Garden Festival

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Today we are making the Muffuletta Panini from EPCOT’s Magnolia Terrace booth at Flower and Garden Festival! Briny olive salad with amazing cold cuts and melty cheese on a crusty, buttery garlic bread. Perfection!

EPCOT's Muffuletta Panini

  • Servings: 4-6
  • Difficulty: easy
  • Print

This is my copycat recipe for the Muffuletta Panini at EPCOT's Magnolia Terrace booth at Flower and Garden Festival. Briny olive salad with amazing cold cuts and melty cheese on a crusty, buttery garlic bread. Perfection!

Credit: cinderellasapron.com

Ingredients

– 1 loaf french bread ( a round boule is even better)

  • 1 cup olive salad
  • 1/4 pound swiss cheese slices
  • 1/4 pound provolone cheese slices
  • 1/4 pound mortadella slices
  • 1/4 pound salami slices
  • 1/4 pound ham slices
  • 2 Tablespoons melted butter
  • 1/2 teaspoon garlic powder

Directions

Start out by cutting the ends off of the french bread (unless you are using a round boule). Spread the olive salad on both sides of the bread, making sure you get a lot of the juice on there. Add the swiss cheese slices to the bottom piece of bread, and the provolone to the top. Then add the mortadella, salami, and ham. Assemble the sandwich and wrap very tightly in plastic wrap, making sure to compress the sandwich down. Place in the refrigerator for at least 2 hours. Combine the melted butter and garlic powder. Heat up a panini press, and brush the butter on the bottom of the press, place the sandwich on, and brush the butter on the top of the sandwich. Press the sandwich for about 5-6 minutes, or until golden brown, crusty, and melty. Cut into as many pieces as you’d like!

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