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Under 30 Minutes

Antipasti Panini

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Jonathan Lovekin


  • 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


  1. 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.

  2. 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.


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