Little Italy Panini Recipes

LITTLE ITALY PANINI

Little Italy Panini image

Perfect flavors of a grinder you would get in Little Italy, only toasted to perfection. You could sub salami for capicola.

Provided by Vicki in CT

Categories Lunch/Snacks

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 6

Ingredients

2 slices ciabatta
1 teaspoon pesto sauce
2 slices tomatoes
1 slice provolone cheese
3 slices capicola, hot variety preferred
roasted sweet red pepper (antipasto)

Steps:

Spread pesto on inside of each slice of bread.
Create sandwich by layering tomato, cheese, meat, and peppers.
Grill on panini press or skillet until heated through and cheese is melted.

Nutrition Facts : Calories 105.5, Fat 7.5, SaturatedFat 4.8, Cholesterol 19.3, Sodium 247.3, Carbohydrate 2.2, Fiber 0.5, Sugar 1.2, Protein 7.5

FRANCE MEETS ITALY PANINI

France Meets Italy Panini image

Provided by Giada De Laurentiis

Categories appetizer

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 4

Ingredients

1 stick (8 tablespoons) European butter, at room temperature
2 1/2 cups freshly grated Parmesan
1 baguette, halved crosswise and then lengthwise
12 ounces thinly sliced prosciutto cotto

Steps:

Preheat the broiler to high.
Using a rubber spatula, mix together the butter and 1 1/2 cups of the Parmesan in a medium bowl. Spread the mixture evenly on the cut sides of the baguette quarters, then sprinkle with the remaining 1 cup Parmesan.
Place the baguettes, cut-side up, on a rimmed baking sheet. Broil until golden brown and bubbly, about 3 minutes. Remove to a cutting board and allow to cool.
Pile the prosciutto cotto on top of the baguettes. Slice each quarter into 4 pieces. Serve open-faced.

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