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- Prep Time:
- 15 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 5 min
- Level:
- Easy
- Serves:
- 4 sandwiches
Ingredients
1 ciabatta loaf4 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 grillCopyright 2008 Television Food Network G.P., All Rights Reserved
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.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/29/2008
© 2008 Scripps Networks, LLC. All Rights Reserved