New This Month

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.

Reviews Add a comment

  • Family Food with Flair
    8 APR, 2013
    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.
  • lsm
    15 FEB, 2013
    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.
  • janetjaye
    12 FEB, 2013
    By the way, how does one save recipes to ones "collections"?
  • janetjaye
    12 FEB, 2013
    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.