Italian Style Panini Food

FAMILY-SIZE ITALIAN PANINI

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.

ITALIAN PANINI

Steps:

• Cut roll open.
• Brush outside of roll with olive oil.
• Brush both sides of inside with italian dressing.
• Cut cheese in half, add the 4 halves to the bread.
• Add the remaining ingredients in order listed.
• Cut in half.
• Grill in your panini press or George Foreman grill.
• Enjoy.

ITALIAN PANINI

Steps:

• Reserve 1 Tbsp. dressing; pour remaining over chicken and vegetables in shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 min. to marinate.
• Heat panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally.
• Fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 min. or until golden brown.

ITALIAN CHICKEN PANINI

Steps:

• Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
• Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
• Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

ITALIAN PANINI RECIPE

Steps:

• Heat panini grill.
• Combine vegetables and olives. Sprinkle 2 Tbsp. cheese onto bottom half of each roll; top with meat, vegetable mixture and remaining cheese. Cover with tops of rolls.
• Brush outsides of sandwiches with oil.
• Grill 6 to 7 min. or until cheese is melted and sandwiches are golden brown.