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