Panini Prima (Italian Grilled Sandwiches)


4 Slices of Italian Ciabatta Bread
or any Crusty Bread
Genoa Salami Slices
Prosciutto Slices
Provolone Cheese Slices
Mozzarella Cheese Slices
Artichoke Hearts in Oil
Roasted Red Peppers in Oil
Hot Porcini Peppers in Oil ( Optional )
Pitted Black Oil Cured Olives ( Optional)
Garden Tomato Slices

Pesto Ingredients ( Optional ) If skipping pesto, start recipe at step2

1 Cup of Fresh Basil Leaves                                      
6 Garlic Cloves
2 oz of Sun-Dried Tomatoes                                               
1 Tsp of Pinole Nuts
3 Tbl of Freshly Grated Pecorino-Romano Cheese           
½ Cup Extra Virgin Olive Oil

Mix the basil, sun dried tomatoes, garlic, cheese and pine nuts in a food processor or blender. With the machine
running, slowly add the olive oil. Season to taste with salt and pepper and blend into a paste. Store leftover pesto
in a plastic container in the fridge for up to 2 weeks.

Slice Ciabatta bread (or any thick crusted bread) into ¾ of an inch thick slices, and smear some of the pesto
spread on one side of each slice, this will be the inside of the sandwich.

Staring with the provolone cheese, layer as much of the ingredients you wish (the thicker the better because it will
be pressed down and compressed) on top ending with some more provolone slices before putting the other bread
slice on top. I like to put the mozzarella cheese in the center for a good melt.

Brush a little virgin olive oil on each side of the outside of the sandwich and in a Panini press (sandwich press or
contact grill) or on a medium hot grill or electric griddle with a weight on top ( a fry pan will do or a bacon press ).
Grill on both sides until it is toasted and all the cheese has melted.

Yield serves 2