Ingredients:
- 1
ciabatta loaf
- 4
tablespoon
white truffle butter
- 1/2
head shredded romaine lettuce
- 8
thin slices hot sopressata (recommended: Calabrese)
- 4
thick slices mozzarella (recommended: Arthur Ave Italian Deli Fresh Homemade)
- 4
thin slices prosciutto Di Parma (recommended: Arthur Ave Italian Deli)
- 1/2
head sliced radicchio
- 1
jar diced sun-dried peppers (not tomatoes)
- 4 to 6
torn basil leaves
-
Drizzle unfiltered Sicilian extra-virgin olive oil
-
Drizzle homemade reduced balsamic vinegar or store bought
-
Salt
-
pepper
-
Panini grill
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Directions:
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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.
Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Easy
Yield: 4 sandwiches
Recipe courtesy Paula Deen
Show: Paula's Party
Episode: Cheese Glorious Cheese
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Printable View
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