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Paula Deen Special Panini

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 4 to 6 torn basil leaves
  • 1 jar (not tomatoes) diced sun-dried peppers
  • 1/2 head sliced radicchio
  • 4 thin slices prosciutto
  • 4 thick slices fresh mozzarella cheese
  • 8 thin slices hot sopressata
  • 1/2 head shredded romaine lettuce
  • 4 tablespoons white truffle butter
  • 1 ciabatta loaf
  • 1 drizzle extra virgin olive oil
  • 1 drizzle balsamic vinegar
  • salt
  • pepper


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.

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