• 8servings
  • 20minutes
  • 215calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB9, D
MineralsChromium, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 1 jar(s) (7 ounces) roasted red peppers , drained and sliced 1/4 cup(s) white wine vinegar

  2. 1 clove(s) garlic , crushed with press 0.4 teaspoon(s) ground black pepper

  3. 8 (1/2-inch thick) center slices country-style bread

  4. 6 ounce(s) sliced provolone

  5. 4 ounce(s) sliced Genoa salami

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for direct grilling on medium. In small bowl, combine roasted red peppers, white wine vinegar, garlic, and freshly ground pepper. Set aside 10 minutes; drain.

  2. Assemble panini: Place 4 slices bread on work surface. Divide sliced provolone, sliced Genoa salami, and marinated red peppers evenly among 4 bread slices. Top with remaining bread slices.

  3. Place 2 panini on hot grill grate. Place heavy skillet (preferably cast iron) on top of panini, press down, and cook 7 to 8 minutes or until bread is toasted and browned on both sides, turning over once. Repeat with remaining two panini. Cut in halves or quarters to serve.


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