FOR VEGETABLES:

• ¼ cup (60 ml) each balsamic and red wine vinegar
• 2 cups (475 ml) eXtra-virgin olive oil
• 1 teaspoon (1.2 g) crushed red pepper flakes
• 2 teaspoons (3.6 g) dried oregano 
• 2 shallots, minced
• ½ cup (30 g) chopped Italian flat-leaf parsley
• Kosher salt and freshly cracked black pepper
• 6 red onions, peeled and sliced ⅛ inch (3 mm) thick
• 10 plum tomatoes, cored and sliced ¼ inch (6 mm) thick
• 1 fennel bulb, tops and core removed, sliced paper-thin (preferably using a mandolin)

FOR SANDWICHES:

• 2 loaves French bread 
• mayonnaise
• 2 pounds (1 kg) provolone, thinly sliced
• 2 pounds (1 kg) hot capicola, thinly sliced
• 2 pounds (1 kg) Mortadella, thinly sliced
• 2 pounds (1 kg) Genoa salami, thinly sliced
• 30 pepperoncini, stems removed and sliced ¼ inch (6 mm) thick
• 6 roasted red peppers, peeled, seeded, cored, and cut into large pieces
• 10 leaves romaine lettuce, washed and patted dry
• ¼ cup (60 ml) olive oil for brushing bread

SPECIAL EQUIPMENT:

6 to 8 bricks, wrapped in foil

Wood-Grilled Party Panini

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• Italian, French, or focaccia bread, if you don't have access to muffuletta loafs
• ​1/4 pound ham, thinly sliced
• ​1/4 pound mortadella, thinly sliced
• ​1/4 pound Genoa salami,  thinly sliced
• 1/4 pound provolone,​ thinly sliced
• ​1 cup olive salad with oil (Rouses and Boscoli are both good brands; click here to make your own
  

Muffuletta

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• Italian or French bread
• 1/4 pound Genoa salami, thinly sliced
• 1/2 pound ham, thinly sliced
• 1/4 pound mortadella, thinly sliced
• 1/3 pound provolone cheese, thinly sliced
• Prepared olive salad

Muffuletta Italian Sandwich

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