I thought I had already posted this recipe, but a quick skim reveals that I am incorrect.
This was originally just a concept that my husband had last September; we loaded up a loaf of Pugilese bread from our local market and a sandwich was born.
We wrote it up:
Entrées, Sandwiches, Tested and Approved!
Prep 30 mins ∙ Cook 30 mins ∙ Makes 4-6
- 1 loaf Italian pugliese bread, cut in thirds (laterally), reserve middle third for another use
- Coarse sea salt
- Sage, fresh, coarsely chopped
- ½ lb. Provolone
- ½ lb. Capicola
- ½ lb. Peppered salami
- 8 oz. Sun dried tomatoes, drained, sliced, oil reserved
- 8 oz. Roasted red peppers, sliced
- 8 oz. Mozzarella, shredded
- Basil, fresh
- Arrabbiata dipping sauce
Drizzle the bottom half of the bread with olive oil (from the tomatoes), sprinkle with sea salt and sage. Layered with provolone, capicola, provelone, peppered salami, sun dried tomatoes, mozzarella, red peppers, fresh basil, and more mozzarella.
Cook for 20 minutes on low in a panini press and then wrap in foil and cook at 300°F for 10 minutes.
Cut into 6 wedges and dip in the warm arrabbiata sauce.
The middle third of the bread is unused, it makes a great appetizer with a bit of seasoned olive oil and fresh mozzarella.
Today, we modified our own recipe and made sandwiches for each of us. It was similar…
I used sliced buttered olive sourdough bread, brushed with an olive oil-balsamic mix.
Onto that I layered kalamata tapenade, fresh mozzarella, roasted red peppers, sun dried tomatoes, fresh basil, prosciutto, more basil, peppered salami, more fresh mozzarella, and last another slice of buttered olive sourdough bread, brushed with an olive oil-balsamic mix.
Perfect sandwiches after slowly cooking on the panini press.
Play with your food! Enjoy!