Littleitalypanini Recipes
LITTLE ITALY PANINI
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
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
FAMILY-SIZE ITALIAN PANINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Pulse the banana peppers, olives, 1/4 teaspoon oregano and 1 tablespoon olive oil in a food processor until finely chopped.
- Split open the loaf of bread, leaving one side attached. Brush the inside with 2 tablespoons olive oil. Fill with a layer of tomato, then salami, ham, coppa and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weight it down. Bake until the bread is crisp and the cheese is melted, about 20 minutes.
- Meanwhile, whisk the banana pepper brine, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon oregano and a pinch each of salt and pepper in a large bowl. Toss with the romaine. To serve, unwrap the sandwich and cut into pieces. Serve with the salad.
Nutrition Facts : Calories 660, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 83 milligrams, Sodium 2341 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 31 grams, Sugar 2 grams
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