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Italian Panini Recipe

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This recipe for Italian Panini, by , is from South Cove Savory, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise
Added: Saturday, February 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf Chiabatta Bread or small bagette
1/4 lb. hard salami
1/4 lb. sliced ham
1/4 lb. sandwich pepperoni
1/4 lb. hot or sweet capacola
1/4 lb. provolone cheese
Small jar of red roasted peppers
Favorite mustard
Extra virgin olive oil

Directions:
Directions:
Slice the chiabatta or bagette into 2 pieces (top and bottom) and then in 1/2.
Layer desired amount of meat over the bottom part of the bread. You may like to use all or some of the meat. It depends on how big you want your sandwich.
Top with the cheese, roasted pepper, mustard and then top 1/2 of bread.
If you have a panini grill, heat it on high. put the sandwich on the heated grill. Using a pastry brush, coat the top of the sandwich. Gently close the lid and place pressure. You may have to use a spatula to push against the sandwich in place so it doesn't slide forward. Once the bread is desired crispiness, use a spatula to turn the sandwich. Brush on olive oil and repeat process.
Cut into servings.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you do not have a panini grill, use a large frying pan. Heat the frying pan over medium heat. use a pastry brush to brush olive oil on top of the sandwich. Turn the sandwich top side down into the heated frying pan. Place a piece of foil or parchment paper over the sandwich and place a brick or other heavy object on top of the sandwich for 3-5 minutes depending on how well you want the sandwich. Brush olive oil on the bottom side of the sandwich. Using a spatula turn the sandwich over. Re-place the foil or parchment and brick for 3-5 minutes. Cut into servings.

 

 

 

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