Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Panini with Salami, Provolone and Caponata
I use a ridged cast-iron skillet and a griddle press to make panini sandwiches out of just about anything in the fridge. Caponata is an eggplant appetizer. If you can’t find it, substitute basil pesto or roasted sliced red peppers.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
8 slices salami
4 slices provolone cheese
4 tbsp caponata (purchased)
8 thick-cut slices country bread
butter, softened
Method/Steps
Preheat oven to 450˚F. When ready, add griddle press to the oven.
Assemble 4 sandwiches, using for each: 2 slices salami, 1 slice provolone cheese, 1 tablespoon caponata, 2 slices bread.
Spread both sides of sandwich with butter. Coat ridged skillet with cooking spray and heat skillet over high heat. Lower heat to medium-high. Add sandwiches, one at a time.
Cook for 3 minutes. Flip. Place hot griddle press on sandwich. Cook 2 minutes longer or until toasty and browned and cheese is melted.