Ingredients

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
Salt
pepper
Panini grill

Directions

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