Panini Bar

Name: Panini Bar
Ingredients: 2 loaves ciabatta, halved horizontally; 1 loaf whole-grain bread, sliced ½ inch thick; Martha's Pesto; Olive Tapenade; 0.5 pound each thinly sliced soppressata, prosciutto, bresaola, and coppa; 0.5 pound each thinly sliced smoked mozzarella, fresh mozzarella, provolone, fontina, and ricotta cheeses; 2 tomatoes, thinly sliced; 1 head radicchio, leaves separated; 1 bunch fresh basil; 1 jar (3 ounces) best-quality anchovies; 1 bunch fresh oregano; Lemon wedges, for squeezing; Extra-virgin olive oil, for brushing

2.7

(28)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Setting up a panini bar makes assembling sandwiches almost as much fun as eating them. A selection of Italian cold cuts and cheeses, anchovies, freshly made pesto and tapenade, and two kinds of bread ensure that there is a combination to please everyone.

Ingredients

2 loaves ciabatta, halved horizontally
1 loaf whole-grain bread, sliced ½ inch thick
Martha's Pesto
Olive Tapenade
½ pound each thinly sliced soppressata, prosciutto, bresaola, and coppa
½ pound each thinly sliced smoked mozzarella, fresh mozzarella, provolone, fontina, and ricotta cheeses
2 tomatoes, thinly sliced
1 head radicchio, leaves separated
1 bunch fresh basil
1 jar (3 ounces) best-quality anchovies
1 bunch fresh oregano
Lemon wedges, for squeezing
Extra-virgin olive oil, for brushing

Directions

Preheat oven to 200 degrees. Set out ingredients for guests to build panini. Heat a panini press. Brush each sandwich with oil, and place in press. Grill according to manufacturer's instructions. Alternatively, heat a skillet over medium-low heat. Place a sandwich in skillet, and top with a smaller heavy skillet. Cook, flipping once, until bread is golden brown and cheese melts, 3 to 4 minutes per side. Transfer to oven to keep warm. Repeat.

Cook's Notes

To serve the panini all at once, keep them warm in a low-temperature oven after cooking them one by one.