Muffuletta Paninis

• 1 cup pimento-stuffed green olives, drained
• 1/2 cup chopped Kalamata olives
• 1/4 cup diced red onions
• 1/4 lemon, juiced
• 2 marinated artichoke hearts, drained
• 1 tablespoon chopped fresh basil
• 2 teaspoons olive oil
• 2 teaspoons capers, drained
• 1/2 teaspoon roasted garlic
• cooking spray
• 8 slices provolone cheese, or to taste
• 8 thin slices ham, or to taste
• 8 slices Genoa salami, or to taste
• 1 loaf crusty Italian bread, sliced

1. Place stuffed olives, Kalamata olives, red onions, lemon juice, artichoke hearts, basil, olive oil, capers, and garlic in a food processor. Pulse until coarsely chopped. Refrigerate olive salad 8 hours to overnight.
2. Spray a panini press with cooking spray and preheat the grill.
3. Layer 1 slice provolone cheese, 1 spoonful olive salad, 2 slices ham, 2 slices salami, another spoonful olive salad, and 1 additional slice provolone cheese on 4 slices bread; top with 4 additional slices to create 4 sandwiches. Place sandwiches in the preheated panini press and grill until bread is toasted, 3 to 5 minutes each. Cut sandwiches in half.

green olives, olives, red onions, lemon, hearts, fresh basil, olive oil, capers, garlic, cooking spray, provolone cheese, ham, salami, crusty italian bread

Taken from www.allrecipes.com/recipe/218639/muffuletta-paninis/ (may not work)