PERFECT DELUXE PIZZA PANINI

Paninis make a boring sandwich a gourmet meal. Pizza is a classic dish and can also sometimes become routine. A grilled pizza panini is a creative way to jazz up the boring sandwich and predictable pizza. Great to heat up as leftovers also for lunch the next day!

This was a very tasty panini! Next time I may add a bit more tomato sauce as I enjoyed dipping it on the side. I do not have a panini maker so I used a griddle and smashed it down with a cast iron skillet. It worked perfectly. Thanks for sharing your recipe!

I made it without olives and it was excellent. I can imagine olive will only improve the flavor. I liked the crunch of the crust better than many pizza crust.

Paninis make a boring sandwich a gourmet meal. Pizza is a classic dish and can also sometimes become routine. A grilled pizza panini is a creative way to jazz up the boring sandwich and predictable pizza. Great to heat up as leftovers also for lunch the next day!

These sandwiches were quite tasty and very easy to put together. I used homemade Italian bread and a panini press pan. Thanks so much for a recipe I will be making again.

INGREDIENTS :

1 teaspoon butter

2 tablespoons sliced fresh mushrooms

1/2 cup tomato sauce

4 ciabatta rolls, split

2 cloves garlic, minced

1 tablespoon dried oregano

8 slices hot Genoa salami

8 slices roasted ham

2 tablespoons diced red onion

2 tablespoons chopped roasted red pepper

2 tablespoons chopped black olives

4 leaves basil, chopped

4 slices provolone cheese

DIRECTIONS:

Melt butter in a small skillet over medium-high heat; add mushrooms and saute until tender, 5 to 7 minutes. Remove from heat to cool.
Preheat a panini press according to manufacturer’s instructions.
Spread an even layer of tomato sauce onto the cut sides of each ciabatta roll. Sprinkle equal amounts of garlic and oregano onto each roll. Place 2 salami slices side by side onto each roll; top each with 2 slices ham. Divide red onion, mushrooms, red pepper, olives, and basil between the 4 sandwiches and spread evenly atop the meats. Finish by topping with provolone cheese and sandwiching roll halves around the fillings …