Recipes : Paula Deen Special Panini : Food Network

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Paula Deen Special Panini
Recipe courtesy Paula Deen

Ingredients
1 ciabatta loaf
4 tablespoons white truffle butter
1/2 head shredded romaine lettuce
8 thin slices hot sopressata (recommended: Calabrese)
4 thick slices mozzarella (recommended: Arthur Ave Italian Deli Fresh Homemade)
4 thin slices prosciutto Di Parma (recommended: Arthur Ave Italian Deli)
1/2 head sliced radicchio
1 jar diced sun-dried peppers (not tomatoes)
4 to 6 torn basil leaves
Drizzle unfiltered Sicilian extra-virgin olive oil
Drizzle homemade reduced balsamic vinegar or store bought

Salt
Pepper

Directions
Panini grill

Heat panini grill.

Slice ciabatta bread in half. Over a preheated hot grill or under broiler, using
tongs, grill bread until grill marks appear about 2 to 4 minutes. Using a rubber
spatula spread 4 tablespoons of white truffle butter on bread. Layer lettuce,
sopressata, mozzarella, prosciutto, radicchio, sun-dried peppers, and basil
leaves. Drizzle olive oil and balsamic vinegar and add salt and pepper, to taste.
Cover sandwich with top piece of bread and cut into 4 equal pieces. Place sandwich

on panini press until bread is toasted and cheese is melted about 5 minutes.
Remove from grill and serve.