Family-Size Italian Panini

  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup pickled banana peppers, plus 1 tablespoon brine

1/4 cup pimento-stuffed olives

1/2 teaspoon dried oregano

1/4 cup extra-virgin olive oil

1 16-inch loaf soft Italian bread

1 small plum tomato, thinly sliced

4 ounces deli-sliced Genoa salami

4 ounces deli-sliced ham

2 ounces deli-sliced coppa

4 ounces deli-sliced provolone cheese

Kosher salt and freshly ground pepper

2 romaine lettuce hearts, chopped


  1. Preheat the oven to 425 degrees F. Pulse the banana peppers, olives, 1/4 teaspoon oregano and 1 tablespoon olive oil in a food processor until finely chopped.
  2. Split open the loaf of bread, leaving one side attached. Brush the inside with 2 tablespoons olive oil. Fill with a layer of tomato, then salami, ham, coppa and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weight it down. Bake until the bread is crisp and the cheese is melted, about 20 minutes.
  3. Meanwhile, whisk the banana pepper brine, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon oregano and a pinch each of salt and pepper in a large bowl. Toss with the romaine. To serve, unwrap the sandwich and cut into pieces. Serve with the salad.
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