Dinner/Entrée

Easy Italian Panini Sandwiches

Name: Easy Italian Panini Sandwiches
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 1 loaf ciabatta (1 pound); Extra-virgin olive oil, for brushing; ½ cup olive tapenade; 4 ounces sliced provolone; 8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced; 1 cup thinly sliced roasted red peppers; 1 jar (12 ounces) marinated artichoke hearts, drained and chopped; 4 ounces thinly sliced spicy salami; 2 cups baby arugula

4 servings

porcie

30 minutes

aktívny čas

1 hour 55 minutes

celkový čas

Začať variť

Ingrediencie

1 loaf ciabatta (1 pound)

Extra-virgin olive oil, for brushing

½ cup olive tapenade

4 ounces sliced provolone

8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced

1 cup thinly sliced roasted red peppers

1 jar (12 ounces) marinated artichoke hearts, drained and chopped

4 ounces thinly sliced spicy salami

2 cups baby arugula

Postup

Preheat oven; prep and toast bread: Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see below recipe). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely.

Assemble sandwich: Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich.

Wrap, press, and refrigerate: Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours.

Preheat grill; cook sandwich: Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve.