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Recipes:
Sopressata, Provolone, Roasted Pepper & Pesto Panini
Print Recipe
Makes 4 servings
Ingredients
1 long French baguette (about 22 inches long, 8 ounces)
4 ounces thinly sliced sopressata (salami)
2 roasted red peppers, drained
4 ounces sliced provolone
4 teaspoons pesto
1 teaspoon extra virgin olive oil
Instructions
- Cut off the two heels of the baguette and cut the baguette into two 10-inch lengths. Cut each in half horizontally.
- Spread each half with 1 teaspoon pesto. Evenly layer the sopressata on each bottom. Cut the roasted peppers to lay flat. Arrange the roasted peppers over the salami. Top with a layer of the provolone. Place top on sandwich. Cut in half crosswise to make 4 sandwiches total.
- Preheat the Cuisinart® Griddler® in the closed grill position to 375°F. When Griddler is ready, open and place the sandwiches on the bottom grill plate. Close Griddler and press lightly on the handle for 30 seconds. Grill for 5 minutes, until the bread is golden, toasty and well marked, the filling is warm and cheese is melted. Serve warm.
Nutrition Information per Serving:
calories 565 (31% from fat) · carb 69g · protein
27g · fat 19g · sat fat 8g · chol 39mg · sod 1601mg · calc 271mg · fiber
1g