BIG EZ PANINI

(recipe makes 4 sandwiches)

IMG_2783

1 – 14.65 ounce can of artichoke hearts (not marinated), drained
1 – 12 ounce jar of roasted red peppers, drained
1 – 5 ounce jar of Manzanilla olives, drained

IMG_2754 IMG_2757 IMG_2758

1 t dried oregano
1/2 t red pepper flakes
1/4 t salt
2 T EVOO
Zest of one small lemon

IMG_2760 IMG_2763

1 pound of Black Forest Ham, thinly shaved
4 – 6 slices of Provolone cheese
12 -16 slices of Italian Salami

IMG_2774 IMG_2775

IMG_2777

Coarse grain mustard

4 – ciabatta rolls

Olive oil for brushing rolls

IMG_2781

Place artichoke hearts, roasted red peppers, Manzanilla olives, oregano, red pepper flakes, salt, EVOO and zest in the bowl of a food processor fitted with the steel blade. Coarsely chop and combine ingredients using very short pulses.

Make four even piles of ham on a parchment lined baking sheet. Layer salami on top. Place slices of provolone on top of that. Place into a preheated 350 degree oven to warm meats and melt cheese.

Slice ciabatta rolls in half. Place a generous portion of artichoke mix on the bottom slice of bread. Place warmed meat and cheese mounds on top of artichoke mix. Spread an even layer of coarse grain mustard on the top half of the roll. Place on top. Brush roll with a light coating of olive oil and place sandwich on a panini press. Lower press and grill until oozing cheese is dripping and the roll is lightly crisp.

Slice sandwich in half on the diagonal and serve warm.

Serve with highmade pickled veggies, kettle chips and a pale ale. Yummers, as CR would say!

3 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s