A quick and easy weeknight supper. This will make 4 large sandwiches. You could use any combination of meats, cheeses, condiments, and bread, but my family found this combination of flavors particularly complimentary.
You will need:
1 loaf of Lucky Cat Bakery Focaccia Bread
1/4 lb Boar's Head Hot Capocollo Ham
1/4 lb Boar's Head Sandwich Pepperoni
1/4 lb Boar's Head Hard Salami
1/4 lb Boar's Head Maple Glazed Honey Ham
1/4 lb Boar's Head Provolone Cheese
1 8 oz Belgioioso Fresh Mozzarella, sliced
DeLallo Hot Pepper Rings
DeLallo Roasted Red Peppers in Water, sliced into strips
Good Quality Olive Oil
Directions:
Slice Focaccia Bread into 4 equal pieces, then slice each piece in half lengthwise. Brush the outsides of bread with olive oil
Preheat a panini grill to 375 degrees, or heat a cast iron skillet or grill pan to medium high.
Assemble sandwich filling in layers in this order: provolone, red pepper strips, capocollo, salami, fresh mozzarella, ham, pepperoni, hot pepper rings, provolone.
Place a piece of focaccia, oiled side down onto panini press or pan. Add the layered filling onto the bread slice, then top with the other piece of focaccia, oiled side up. If using a panini grill, close grill and cook for 3-5 minutes, or until bread is golden and cheeses are melted. If using a pan, top the sandwich with a second heavy skillet and cook for about 2 minutes. Use a wide spatula to carefully flip the sandwich, re-cover with heavy skillet, and cook for an additional 2-3 minutes. Repeat this process for additional sandwiches.
Let sandwiches rest on cutting board for a few minutes before slicing and serving.
Notes on this recipe: I used a Cuisinart Grill/Griddle Combo to make these. This handy gadget has a hinged lid, which makes it great for thick paninis like this. It also has a decent sized cooking area, so I was able to cook two sandwiches at once. Be sure to ask our deli crew for thin slices of your Boar's Head Meats and Cheese. I enjoyed my panini with a glass of Cantine d'Ora 'Amicone' Corvina.
