Appetizers
Sopressata, Provolone, Roasted Pepper & Pesto Panini
Makes 4 servings
Sopressata, Provolone, Roasted Pepper & Pesto Panini
Makes 4 servings
Ingredients
1 long French baguette (about 22 inches long, 8 ounces) 4 ounces thinly sliced sopressata (salami) 2 roasted red peppers, drained 4 ounces sliced provolone 4 teaspoons pesto 1 teaspoon extra virgin olive oil
Preparation
Cut off the two heels of the baguette and cut the baguette into two 10-inch lengths. Cut each in half horizontally. Spread each half with 1 teaspoon pesto. Evenly layer the sopressata on each bottom. Cut the roasted peppers to lay flat. Arrange the roasted peppers over the salami. Top with a layer of the provolone. Place top on sandwich. Cut in half crosswise to make 4 sandwiches total. Preheat the Cuisinart™ Griddler in the closed grill position to 375°F. When Griddler is ready, open and place the sandwiches on the bottom grill plate. Close Griddler and press lightly on the handle for 30 seconds. Grill for 5 minutes, until the bread is golden, toasty and well marked, the filling is warm and cheese is melted. Serve warm.
