Lunch / Dinner
Italian Panini
With a few modifications, you can make a panini that any Italian would love. The secret is in the grilling.
Ingredients
FOR THE PESTO MAYONNAISE, PURÉE:
FOR THE ONION RELISH, COMBINE:
FOR THE SANDWICH, TRIM:
Don't toss the bread that gets trimmed from the loaf. Use it to make bread crumbs for pasta dishes or croutons for your favorite soup or salad.
Instructions
Preheat grill to low. Brush grill grate with oil.
For the pesto mayonnaise, purée garlic, basil, Parmesan, ¼ cup oil, ½ tsp. salt, and pepper flakes in a food processor. Transfer to a bowl and whisk in mayonnaise; cover and chill until ready to serve.
For the onion relish, combine onion, 2 Tbsp. oil, vinegar, and oregano in a small bowl; season with salt and black pepper.
For the sandwich, trim top and bottom crusts from bread to make flat surfaces. Slice trimmed loaf in half horizontally.
Place a single layer of provolone on one bread slice; spread pesto mayonnaise over provolone. Layer capocollo, salami, onion relish, arugula, remaining provolone, and remaining bread slice on top.
Brush both sides of panini with oil; transfer to grill, placing a cast-iron skillet on top to weigh it down. Grill panini, covered, until cheese melts, about 3 minutes per side.
For a creamy spread, whisk the pesto in a food processor before stirring in mayonnaise.
It may seem like a lot of pesto mayonnaise, but be sure to spread all of it on top of the provolone.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 636
% Daily Value*
Total Fat 37g 56%
Saturated Fat 12g 60%
Cholesterol 72mg 24%
Sodium 1642mg 68%
Carbs 50g 16%
Fiber 1g 4%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.