Antipasti Panini
- Comments()
Antipasti Panini
The ingredients for this recipe are convenient (they may even already be in your pantry!) and the technique is genius. Watch Everyday Food editor Sarah Carey teach you how to make one of her favorite sandwiches.
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
Ingredients
- 8 slices rustic bread (1/2 inch thick)
- 4 teaspoons extra-virgin olive oil
- 4 teaspoons olive tapenade
- 1/4 pound sliced provolone
- 6 ounces marinated artichoke hearts
- 6 ounces roasted red peppers
- 4 ounces sliced salami
- 1 cup fresh parsley leaves
Directions
-
Brush one side of each bread slice with oil; spread tapenade on other side. Layer half the provolone on tapenade side of 4 bread slices, then top with artichoke hearts, peppers, salami, and parsley, and remaining provolone. Sandwich with remaining bread slices, tapenade side down.
-
Heat a large skillet over medium. Place sandwiches in skillet and weight down with another heavy skillet. Reduce heat to medium-low and cook sandwiches, pressing firmly with top skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side. Serve warm.
These are fabulous! I have made them several times and plan to use them in my regular rotation. Can have nearly everything on hand for months.
Made these for dinner Wednesday evening. Delicious! The only substitution I made was a small container of marinated artichoke hearts that had the olives in it (from the olive bar at my supermarket) instead of separate containers of artichokes and tapenade. I ground them to a chunky paste in my food processor and put on the sandwiches. They grilled up beautifully and were very tasty.
By the way, how does one save recipes to ones "collections"?
OMG! My mouth is literally watering. Oh my, I love marinated artichoke hearts, roasted red peppers, olives, olive oil, all the other stuff, and especially the Crunch! Can wait to make this - thanks for sharing it with us.