Paula Deen Special Panini

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 sandwiches
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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




  1. Panini grill
  2. Heat panini grill.
  3. 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.