Lots of different, strong and appealing flavors blend together in this very robust sandwich.
Servings: 4 sandwiches
Prep Time: 15 min
Cook Time: 5 min
4 to 6 torn basil leaves
1 jar diced sun-dried peppers (not tomatoes)
1/2 head sliced radicchio
4 thin slices prosciutto Di Parma (recommended: Arthur Ave Italian Deli)
4 thick slices mozzarella (recommended: Arthur Ave Italian Deli Fresh Homemade)
8 thin slices hot sopressata (recommended: Calabrese)
1/2 head shredded romaine lettuce
4 tablespoon white truffle butter
1 ciabatta loaf
Drizzle unfiltered Sicilian extra-virgin olive oil
Drizzle homemade reduced balsamic vinegar or store bought
Heat panini grill.
Slice ciabatta bread in half. Over a preheated hot grill or under broiler, using tongs, grill bread until grill marks appear about 2 to 4 minutes. Using a rubber spatula spread 4 tablespoons of white truffle butter on bread. Layer lettuce, sopressata, mozzarella, prosciutto, radicchio, sun-dried peppers, and basil leaves. Drizzle olive oil and balsamic vinegar and add salt and pepper, to taste. Cover sandwich with top piece of bread and cut into 4 equal pieces. Place sandwich on panini press until bread is toasted and cheese is melted about 5 minutes. Remove from grill and serve.
Recipe courtesy Paula Deen
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