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16
Sopressata, Provolone,
Roasted Pepper & Pesto Panini
Griddler
®
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
1 long French baguette (about 22 inches long)
1 tablespoon extra virgin olive oil
4 teaspoons pesto
4 ounces thinly sliced sopressata
2 roasted red peppers, drained
4 ounces sliced provolone
Cut off the two heels of the baguette and cut the baguette into two 10-inch lengths. Cut
each in half horizontally. Lightly brush the outside of each piece of bread with olive oil.
Spread each half with 1 teaspoon pesto. Evenly layer the sopressata on each bottom.
Cut the roasted peppers to lie flat. Arrange the roasted peppers over the sopressata.
Top with a layer of the provolone. Place top on sandwich. Cut in half crosswise to make
4 sandwiches total.
Preheat Cuisinart
®
Griddler
®
to High with the unit closed. When Griddler
®
is ready, place
the sandwiches on the bottom grill plate. Lower cover 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.
Nutritional information per serving:
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Zucchini ai Quattro Formaggi Panini
Griddler
®
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
10 ounces shredded zucchini
½ teaspoon kosher salt
4 ounces shredded fresh mozzarella
2 ounces shredded fontina
2 ounces shredded sharp provolone
2 tablespoons freshly grated Parmiagiano-Reggiano or Asiago
1 teaspoon dried basil
8 slices crusty country bread (about 8 x 4 x ½ inches)
4 teaspoons extra virgin olive oil
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