STUBB’S PRESSED ROASTED VEGETABLE MUFFALETTA

Ingredients:
2 sandwich roll (whole wheat bolillo, ciabatta roll, or other)
1/2 cup (3 ounces) Roasted Vegetables (either variety)
1/4 cup (2 ounces) prepared muffaletta mix (a chopped olive condiment)
3 ounces sliced hard salami (6 slices)
3 ounces sliced provolone cheese (4 slices)

Yield: 2 sandwiches

Directions: Halve each roll and pluck out some of the center bread to make a shallow cavity. Mix together the Roasted Vegetables and muffaletta mix. Spoon the mixture onto the lower bread half, layer on the salami and cheese, then top with the upper half. Lightly spray or brush the outside of the roll with olive oil. Heat a panini grill until hot. Cook sandwiches about 5 minutes, or until cheese melts and bread is crisp. Slice in half and serve. (Or, cook sandwiches on a grill pan, with a weight on top, flipping halfway through.)

Variation:
Roasted Smoky Vegetables and Feta Panini