Name: Family-Size Italian Panini
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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

Directions

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.
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.
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.

Photograph by Ryan Dausch

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Family-Size Italian Panini

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