MacKenzie Smith, executive chef of the Black Dolphin Inn in New Smyrna Beach and longtime grilled-cheese-blogger, demonstrates how to make her muffuletta-inspired grilled cheese .
Muffuletta grilled cheese
1 tablespoon pitted green olives
1 tablespoon roasted red peppers
1 tablespoon pickled red onions
1/4 cup fresh flat leaf parsley
2 slices white bread
1 slice smoked mozzarella
2 slices provolone
6 slices salami, crisped
1 egg, cooked over medium
2 pats salted butter
Roughly chop the pitted green olives, roasted red peppers, pickled red onions and parsley and set aside. Add 1 slice of provolone to one of the pieces of bread and top with 1/2 slice of smoked mozzarella. Add 1 1/2 tablespoons of the olive mixture followed by the over-medium egg, the crispy salami, the remaining smoked mozzarella and provolone. Put the remaining slice of bread on top and set aside.
Heat a panini press or cast iron skillet to medium heat and add half of the butter. Swirl it around until melted and place the sandwich on top — being sure to sop up all the melted butter. Smear the rest of the butter on the top half of the sandwich and cook, flipping if needed, until all the cheese has melted and the bread is crispy and golden brown; about 3-5 minutes. Let it set for 1 minute before slicing.