Sometimes life gets hectic and we only have time for on the fly lunches and dinners. It’s days like these that a panini is a great option. No need for take-out or frozen pizza. With prep/cook time less than 10 minutes, you can make this hearty panini and eat it on the go.
We made this Italian style Panini last weekend. I wouldn’t taste test this panini because I don’t like provolone or any of those meats. I know, I’m a horrible Italian. I’m just not a meats and cheeses kind of girl. :-/ Pasta on the other hand…I like all pasta!!! Represent.
Anyways, this particular panini is one that Kara knew Cliff would love, so we made 3 sandwiches and he ate one for lunch that day and saved the other 2 for lunches over the week. And of course…he loved it! The sopresata and giardiniera made it kind of spicy, but the cheese and other meats balanced it out. I never would have thought of putting giardiniera on a panini, but hey, why not?
Here’s what you’ll need
Cut the french bread into diagonal slices, about a half inch thick
Butter one side of each bread slice
Put 1 slice each of provolone, sopresata, mortadella and salami
Top with some giardiniera
Ready to grill!
Use a panini press and make some pretty grill marks!
A quick lunchtime option 
Italian Panino
Ingredients
- 1 loaf French bread
- 1/4 lb mortadella
- 1/4 lb salami
- 1/4 lb provolone
- hot giardiniera (we use Marconi)
- butter
Instructions
- Cut the French bread into diagonal slices, about ½ inch thick each. Butter one side of each bread slice.
- Take a slice of provolone and cut in half. Put one half on the bottom piece of bread. On top of the provolone layer 1 slice each of mortadella, salami and sopresata. Top with a spoonful of giardiniera. Put the other half of cheese on the other piece of bread and close the sandwich.
- Spray a panini pan lightly with cooking spray and cook 2 panini at a time. Over medium-low heat, cook until golden brown and cheese is melted. Flip halfway though so that both sides have grill marks. Serve immediately.