Italian-Style Panini
Servings: 4
Calories: 528kcal
This Italian-Style Panini recipe is one for the record books. The Italian cured meats, along with the fresh pesto and mozzarella cheese work beautifully with the grilled bread. This incredible sandwich pairs nicely with a crisp wheat beer. Doesn't get much better than this!
Print Recipe
Equipment
- Panini press
- OR - Grill skillet
- OR- Sturdy skillet
Ingredients
- 8 slices Firm whole grain bread
- Fresh Pesto click for recipe, or use store-bought
- 1/4 lb thinly sliced whole-milk mozzarella
- 1/4 lb thinly sliced salami
- 1/4 lb thinly sliced soppressata
- 1/4 lb thinly sliced prosciutto
- 1/4 lb thinly sliced mortadella
- 1/4 cup unsalted butter room temperature
Instructions
- Pre-heat oven to 200°F.
- Lay out 4 slices of bread and spread the pesto on top of each slice.
- Next, add to those 4 slices, the cheese. Then layer a few slices of each meat on top.
- Top with another cheese slice and then top bread slices.
- Spread butter on the top each sandwich.
- Heat a grill pan (can also use a heavy frying pan) over medium-high heat, or heat your panini press.
- Depending on the size of you pan, add 1 or 2 sandwiches, buttered side down first.
- Place a heavy pan on top of the sandwiches.
- Cook until the undersides are lightly browned and show grill marks, about 2 - 3 minutes. Adjust heat if cooking too quickly. Add butter to the top piece, while cooking the panini.
- Flip the sandwiches, add the heavy pan on top of sandwich, and brown the other side, another 2 -3 minutes. The cheese should be melting by now.
- If you are using a panini press, the total cook time is about 5 minutes.
- Remove from the pan and place on a baking sheet and keep warm in the oven while preparing the other sandwiches in the same manner.
- Cut each sandwich in half (on the diagonal is nice) and serve immediately.
Nutrition
Calories: 528kcal