Muffuletta Paninis

1 cup pimento-stuffed green olives, drained

½ cup chopped Kalamata olives

¼ cup diced red onions

¼ lemon, juiced

2 marinated artichoke hearts, drained

1 tablespoon chopped fresh basil

2 teaspoons olive oil

2 teaspoons capers, drained

½ 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

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.

Spray a panini press with cooking spray and preheat the grill.

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.