Italian Pesto Panini Sandwich
Super quick and easy to make, this delicious Italian Pesto Panini Sandwich is incredibly tasty! It’s a great recipe to make this summer…
Ingredients
PESTO SPREAD
- 1/4 cup mayonnaise see Recipe
- 2 tbsp. Italian Pesto see Recipe
SANDWICH
- 4 ciabatta buns, halved
- 8 slices mortadella
- 8 slices sweet capocollo aka capicola
- 8 slices prosciutto Footnote
- 1/4 cup red onions, thinly sliced (Lyonnaise cut) tips & tricks
- 1/4 cup roasted red peppers, drained and thinly sliced tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 4 large slices tomato
- 4 slices Provolone cheese
- 1/4 cup olive oil, or as needed for brushing tips & tricks
Directions
- In a small bowl, we’ll combine mayonnaise and Italian Pesto; stir until well blended.
- Spread pesto mixture on both, top and bottom buns, making sure to cover the entire surface.
- Place a couple slices of mortadella on each bottom bun followed by sweet capocollo and then prosciutto.
- Top with red onions and roasted red peppers; season with freshly ground black pepper. Place tomato slices and Provolone cheese.
- Place top buns and press down gently to compress. Brush the tops with olive oil.
- Using a panini pan or press, place the buns, oiled side down, put the press on top or close the lid and grill on medium-high heat for 1 to 1:30 minutes.
- When just about done, brush the top with the remaining oil, carefully flip the sandwiches, put the press on top and grill until golden as well.
Notes
Footnote: If it comes in long, thin strips, simply fold it in half.