SALAMI-TOMATO PANINI
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.
Provided by Beth Dooley
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Lightly grease large cookie sheet with vegetable oil.
- Unroll pizza crust dough onto cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
- Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
- Drizzle 1 tablespoon vinaigrette on each of 4 crust squares. Top each with 2 slices of salami, 2 slices of mozzarella, 2 slices of tomato and 1 tablespoon Parmesan cheese. Sprinkle each with parsley. Cover each with remaining crust square.
- Heat 12-inch skillet or cast-iron skillet over medium heat. Drizzle 1 tablespoon of the oil in hot skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches during cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp, and fillings are heated. Remove sandwiches from skillet; cover to keep warm. Repeat with remaining oil and sandwiches.
Nutrition Facts : ServingSize 1 Serving
SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH
Steps:
- Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.
- Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.
- Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. The sandwich is good for 24 hours if refrigerated properly.
Nutrition Facts : Calories 1216 kcal, Carbohydrate 63 g, Cholesterol 163 mg, Fiber 5 g, Protein 56 g, SaturatedFat 30 g, Sodium 3616 mg, Sugar 6 g, Fat 83 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g
MAMMA MIA! FRESH ITALIAN EGGPLANT PARMIGIANO!
Make and share this Mamma Mia! Fresh Italian Eggplant Parmigiano! recipe from Food.com.
Provided by The Spice Guru
Categories European
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 34
Steps:
- PREP vegetables and herbs needed for the SAUTE (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); SAUTE in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes.
- BRING 4 quarts unsalted water to boiling; CAREFULLY lower Roma tomatoes needed for recipe on a large spoon into boiling water; BLANCH until skins start to crack; REMOVE tomatoes and place into a colander; RINSE tomatoes under running cold water to remove skins; PUREE enough tomatoes to yield 3 1/4 cups; DICE remaining tomatoes to yield 3 1/4 cups; ADD both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; STIR in enough sugar or light corn syrup into SAUCE to balance acidity; RAISE HEAT to HIGH, stirring constantly until mixture begins to boil; REDUCE heat to MEDIUM-LOW, then SIMMER the sauce uncovered for 1 hour or slightly longer, stirring occasionally; REMOVE the SAUCE from heat; STIR in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); SEASON to taste with fine sea salt if necessary.
- PREPARE the BREADCRUMBS in a large sealable container or Ziplock bag, add 2 cups panko, 1 cup freshly grated parmesan cheese, 1 teaspoon Italian seasoning, 1 1/4 teaspoons garlic salt, 1/4 teaspoon fresh ground black pepper and 1/8 teaspoon freshly grated nutmeg; seal and shake well to combine; set aside; PREHEAT oven to 375 F degrees.
- CUT eggplants into 1/8 - 1/4 inch rounds; BRUSH eggplant evenly on both sides with the BASTE mixture (1/2 cup olive oil with 1-3 freshly mashed garlic cloves); SHAKE a few basted eggplant rounds at a time in sealed container or Ziploc bag with BREADCRUMBS until very well coated; arrange in TWO greased 13 x 9 inch baking dishes; RESERVE enough of the BREADCRUMBS for the GARNISH of eggplant parmigiano later before last 15 minutes of baking.
- BAKE both baking dishes of eggplant for about 10 minutes or until lightly browned; carefully slide out oven tray(s) from oven using oven mitts; REDUCE oven temperature to 350 F degrees; TURN eggplant over using tongs or spatula; CONTINUE baking at 350 F for about 10 additional minutes or until lightly browned; REMOVE from oven; LEAVE oven ON.
- LADLE 1/3 of the SAUCE into the bottom of a 13 x 9 baking dish or casserole dish; SPRINKLE 1 tablespoon of the freshly grated parmesan cheese over the sauce; (you can use the same dish you used to bake eggplant in).
- ARRANGE 1/2 (ONE HALF) of the EGGPLANT over the SAUCE in dish, overlapping if necessary.
- POUR 1/2 (HALF) of remaining sauce over EGGPLANT.
- SPRINKLE the SAUCE with 1 tablespoon freshly grated PARMESAN cheese, followed by 8 ounces (ONE HALF POUND) grated part-skim MOZZARELLA cheese; REPEAT layers with remaining EGGPLANT, remaining SAUCE, and remaining MOZZARELLA cheese; COVER casserole with aluminum foil or casserole lid.
- BAKE in preheated 350 F degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; REMOVE cover from eggplant parmigiano carefully; then SPRINKLE the GARNISH (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned Italian breadcrumbs, 1 teaspoon finely minced fresh Italian parsley); CONTINUE to BAKE for 15 additional minutes; REMOVE from oven and allow to cool and set for 5-10 minutes, then SLICE (using a serrated knife) and SERVE (with your favorite side dishes and bread); SERVE and say, "MAMMA MIA!"!
Nutrition Facts : Calories 573.3, Fat 37.8, SaturatedFat 12.8, Cholesterol 55, Sodium 1295.6, Carbohydrate 35.5, Fiber 7.8, Sugar 9.7, Protein 24.9
GRILLED GOUDA, SALAMI, AND ARTICHOKE SANDWICHES
Make and share this Grilled Gouda, Salami, and Artichoke Sandwiches recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine the Gouda, salami, and artichoke hearts. Divide the mixture between 2 slices of bread, spreading evenly to cover bread. Top with remaining bread slices and gently press together to seal in filling.
- In skillet, melt 1 T. butter over medium heat. Cook sandwiches for 1 minute or until golden. Remove and add 1 T. butter.
- Flip sandwiches and cook for 1 minute more, or until golden, pressing with spaulta slightly.
- Remove sandwiches and cut each into 4 sticks.
Nutrition Facts : Calories 242.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 30.5, Sodium 356.7, Carbohydrate 27, Fiber 2, Sugar 2.3, Protein 4.5
LITTLE ITALY PANINI
Perfect flavors of a grinder you would get in Little Italy, only toasted to perfection. You could sub salami for capicola.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 5m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread pesto on inside of each slice of bread.
- Create sandwich by layering tomato, cheese, meat, and peppers.
- Grill on panini press or skillet until heated through and cheese is melted.
Nutrition Facts : Calories 105.5, Fat 7.5, SaturatedFat 4.8, Cholesterol 19.3, Sodium 247.3, Carbohydrate 2.2, Fiber 0.5, Sugar 1.2, Protein 7.5
GRILLED SALAMI SANDWICHES
Make and share this Grilled Salami Sandwiches recipe from Food.com.
Provided by Bobbie
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 12 inch skillet over med. heat. spread one side of each bread slice with gourmet mayonnaise and other side with butter.
- Place 2 bread slices, butter side down, in skillet. Top each with 2 salami slices, 2 tomato slices, 1 cheese slice and 1 bread slice, butter side up.
- Cook 2 to 3 minutes or until bottoms of sandwiches are golden brown. Turn sandwiches; cook 1 to 2 minutes or until bottoms are golden brown and cheese is melted. Repeat with remaining two sandwiches.
- * I prefer the Italian salami and have it sliced very thin -- so I use many more than just 8 slices.
- Note: If you have a George Foreman Grill or Panini Grill -- use that instead of a skillet. In addition to cutting down on the cooking time, you can also eliminate the butter/margarine.
ARTICHOKE, PROVOLONE CHEESE AND SALAMI SANDWICHES
This is a yummy sandwich! I like to use foccacia bread instead of the rolls. Also, I just use the oil from the artichokes and sun-dried tomatoes instead of adding the EVOO. Sometimtes I add mayo on 1 side of the bread, as I am a mayo addict. LOL Prep time does not include refrigeration time. Adapted from Bon Appétit, August 2003. Hope you enjoy!
Provided by Scoutie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients in medium bowl to blend.
- Season to taste with salt and pepper.
- Divide artichoke mixture among bottom halves of rolls.
- Top with cheese, then salami.
- Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.
Nutrition Facts : Calories 749.6, Fat 46.7, SaturatedFat 22.5, Cholesterol 99.2, Sodium 1877.2, Carbohydrate 44.8, Fiber 7.5, Sugar 2.3, Protein 40.4
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ITALIAN PANINI WITH PROSCIUTTO & GENOA SALAMI
From themccallumsshamrockpatch.com
5/5 (10)Total Time 30 minsCategory LunchCalories 1119 per serving
- Slice open 1 loaf of fresh crusty Italian bread down the side. Spread 6- 8 ounces of ricotta cheese evenly down the Italian bread.
- Thinly slice 8 ounces of fresh mozzarella cheese, evenly distribute 1/2 of the sliced mozzarella the cheese on one side of the bread. Place 8 slices of quality Prosciutto thinly sliced on top of the cheese. Place 16 slices of quality Genoa Salami on top of the quality Prosciutto. Slice 1 roasted red pepper, layer on top of Italian deli meats. Distribute baby spinach leaves evenly across the length of Panini. Add 8 fresh basil leaves down the length of the sandwich. Drizzle a very small amount of balsamic vinegar and olive oil on bread, optional step. Place remaining thinly sliced fresh mozzarella cheese on the top side of the Panini.
- Slice into desired portions. Place on hot Panini grill and grill till Panini sandwich becomes evenly flattened and lightly crisped, careful not to burn, the cheese should be fully melted by the time the sandwich is lightly browned and crisp. Slice each portion or sandwich diagonally and serve immediately while hot.
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