PANERA BREAD

Grilled Muffuletta Sandwich

THE MUFFULETTA SANDWICH AT PANERA IS A CONTEMPORARY VERSION OF THE NEW

ORLEANS CLASSIC. BUY A FOCACCIA AND LAYER ON THE ITALIAN MEATS AND CHEESE.

TOAST IT OVER HOT COALS UNTIL THE CHEESE MELTS AND SERVE IT HOT.

1 (8-inch) round focaccia

1 / 2 cup oil-packed sun-dried tomatoes 4 slices smoked provolone cheese, halved

2 1 / 2 cups Muffuletta or olive salad 1 / 4 pound mortadella, sliced thin 1 / 4 pound Genoa salami, sliced thin 1 / 4 pound baked ham, sliced thin 1. Slice the focaccia in half to make a sandwich. Drain the oil from the sun-dried tomatoes and brush both cut sides of the bread with the oil. Slice the tomatoes into thin pieces.

2. Layer the bottom piece of bread with half the provolone slices. Spread with half the Muffuletta salad, then place all of the mortadella, salami, and ham over the salad. Sprinkle with the sun-dried tomatoes, and finish with the remaining Muffuletta salad and a final layer of cheese. Cover with the top piece of bread.

3. Wrap the sandwich in foil and compress it with a frying pan filled with some heavy canned goods. Let the sandwich set for 30 minutes.

4. Light a charcoal barbecue or heat a gas grill to medium low. Clean the grate and coat it with vegetable oil.

5. Move the foil wrapped sandwich to the grill and weight it down as before, turning once, until the cheese is melted and the sandwich is heated through.

6. Cut the sandwich in halves or quarters and serve hot.