Spicy Italian Panini
Recipe GLPR41912298bcc031
A bold and flavorful Italian-style panini packed with layers of spicy capicola, ham, and salami, combined with roasted red peppers and pepper rings, all bound together with a garlic-basil mayo and melted provolone. Pressed to perfection in a panini press until warm and golden.
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Ingredients
1/2 cup mayonnaise
1/4 teaspoon dried basil
1/2 teaspoon garlic powder
4 large ciabatta rolls, split in half
8 slices provolone cheese (1 oz each)
1 (10 oz) jar roasted red bell pepper strips, drained and patted dry
1/4 pound deli-sliced ham
1/4 pound deli-sliced spicy salami
1/4 pound deli-sliced spicy capicola
1/2 cup jarred spicy sliced pepper rings, drained
Directions
In a small bowl, combine the mayonnaise, basil, and garlic powder. Whisk until smooth and well blended.
Split each ciabatta roll in half. Spread the basil-garlic mayo evenly on the cut sides of all four roll bottoms.
Layer the fillings on each bottom half in this order: one slice of provolone cheese, roasted red pepper strips, ham slices, spicy salami slices, spicy capicola slices, and spicy pepper rings. Top each with a second slice of provolone cheese.
Close each panini by placing the top half of the roll back on top.
Heat a panini press or indoor grill to medium-high heat. Place each panini in the press and cook for 1 to 2 minutes, pressing down gently, until the cheese is melted and the bread is golden and crispy.
Remove from the press and serve immediately while warm.
