Artichokefresh Mozzarella Salami Sandwiches Panini Recipes

SALAMI-TOMATO PANINI

Steps:

• Heat oven to 375°F. Lightly grease large cookie sheet with vegetable oil.
• Unroll pizza crust dough onto cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
• Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
• Drizzle 1 tablespoon vinaigrette on each of 4 crust squares. Top each with 2 slices of salami, 2 slices of mozzarella, 2 slices of tomato and 1 tablespoon Parmesan cheese. Sprinkle each with parsley. Cover each with remaining crust square.
• Heat 12-inch skillet or cast-iron skillet over medium heat. Drizzle 1 tablespoon of the oil in hot skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches during cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp, and fillings are heated. Remove sandwiches from skillet; cover to keep warm. Repeat with remaining oil and sandwiches.

ARTICHOKE, FRESH MOZZARELLA, AND SALAMI SANDWICHES

Steps:

• Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.

MOZZARELLA PANINI

Steps:

• Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat.
• Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.
• Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.

ARTICHOKE,FRESH MOZZARELLA SALAMI SANDWICHES (PANINI)

Steps:

• Mix first 5 ingredients in a medium bowl, season with salt and fresh black pepper,divide artichoke mixture among bottom halves of rolls.
• Top with cheese, then salami, spread top half of each roll with 2 tablespoons Olivada, place atop salami.
• Press sandwiches lightly to compact, wrap each tightly in plastic wwrap, refrigerate at least 4 hours or up to 1 day before serving.