This is a wonderful new recipe for a panini sandwich. I have a panini maker I bought a couple of years ago, and they are very nice to have. They make a regular sandwich so much more of a treat without adding calories. Traditionally, more panini’s are cooked with butter on the machine to grill the bread, but pan spray works just as well without all that extra butter.
I have not made this recipe yet, but I am very excited to try this recipe. It is also very easy to make at college because it is quick and doesn’t require a lot of hard prep work.
Italian salami and thick slices of melted mozzarella cheese and roasted red peppers, layered on artisan bakery style ciabatta bread is grill-pressed golden and delicious. Topped with baby spinach and slivered red onion tossed in Italian vinaigrette.
- Italian cured meat (thin sliced prosciutto, capocolla and Genoa salami)
- 8 slices Mozzarella cheese, fresh
- 2 cups roasted red peppers, drained
- 4 ciabatta rolls, sliced for sandwiches
- Melted butter, as needed
- Baby spinach leaves, as needed
- Red onion, thin sliced, as needed
- Italian vinaigrette, as needed
- 1. Layer sliced meats, sliced cheese, roasted red peppers, spinach leaves and red onion evenly on bottom halves of ciabatta rolls.
- 2. Close with top slices of rolls.
- 3. Brush outer surfaces of sandwiches with melted butter.
- 4. Grill press in Panini set on medium-high heat until bread is golden brown and cheese is melted.
- 5. Open each sandwich and add the Italian vinaigrette.
- 6. Close sandwiches and slice diagonally in half.
This recipe can be found on the Food Channel Website