Salami Tomato Panini Recipes

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SALAMI-TOMATO PANINI



Salami-Tomato Panini image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Provided by Beth Dooley

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4 cup balsamic vinaigrette
8 slices salami
8 oz water-packed fresh mozzarella cheese, drained, cut into 8 slices
2 medium tomatoes, each cut into 4 slices
1/4 cup shredded Parmesan cheese (1 oz)
2 tablespoons chopped fresh parsley
2 tablespoons olive oil

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.

Nutrition Facts : ServingSize 1 Serving

SARDINE AND BALSAMIC TOMATO PANINI



Sardine and Balsamic Tomato Panini image

Sardines are a fantastic underused food. Found this sandwich recipe in The Wichita Eagle who wrote, "The noble sardine does not get much respect in this country, although lots of older folks grew up enjoying it on crackers. In reality, it's an inexpensive, handy and healthy food to keep on hand. Here's a recipe that puts it to good use. It's adapted from "200 Best Panini Recipes" by Tiffany Collins (Rose, $24.95)."

Provided by Busters friend

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 cup tomatoes, chopped, seeded
1 teaspoon balsamic vinegar
1 tablespoon parsley, chopped
1 pinch salt
fresh ground black pepper, to taste
4 slices Italian bread (1/2-inch thick)
1 tablespoon olive oil
2 teaspoons mustard
4 oil-packed sardines, drained and mashed
1/2 cup parmesan cheese, freshly grated

Steps:

  • In a bowl, combine tomatoes, vinegar, salt and pepper.
  • Brush one side of each bread slice with oil. Place two slices on a work surface, oiled side down, and spread with mustard. Evenly layer with sardines, tomato mixture and cheese. Cover with top halves, oiled side up, and press gently to pack.
  • Place sandwiches on heated panini or George Foreman grill, close the top and cook until golden brown.

Nutrition Facts : Calories 337.8, Fat 18.3, SaturatedFat 6, Cholesterol 56.1, Sodium 874, Carbohydrate 23.3, Fiber 1.8, Sugar 1.9, Protein 19.7

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