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Italian Panini
Prosciutto, salami, capicola, and provolone with roasted red peppers, pressed on ciabatta with basil pesto.
Tested time and yield
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Yield
- 4 servings
- Difficulty
- easy
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Heat a panini press. Spread pesto inside each ciabatta roll.
- 02
Layer prosciutto, salami, capicola, cheese, and roasted peppers.
- 03
Brush the outsides lightly with olive oil. Press for 4 to 6 minutes until the bread is crisp and the cheese melts.
- 04
Rest 1 minute before slicing.
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