Monday, May 2, 2011

Sopressata Panini with Fresh Mozzarella & Pesto

Inspired by the Hot Sopressata Sandwich at Salumi in Seattle, WA 

4 ciabatta rolls or 1 ciabatta loaf, cut into 4 pieces
3/4 cup pesto
8 ounces fresh mozzarella, sliced
12 slices sopressata or salami

Preheat the panini grill to medium-high heat. 
Split the ciabatta lengthwise to create top and bottom halves. 

For each sandwich: Spread 1-2 tablespoons of pesto inside each bread half. On the bottom half layer several slices of cheese and several slices of sopressata. Close the sandwich with the top half. 

Grill 5-7 minutes until cheese is melted and the bread is toasted. Cut in half, serve immediately and enjoy.

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