Paula Deen special panini

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Ingredients

  • 1 ciabatta loaf
  • 60g white truffle butter
  • 1/2 head shredded cos lettuce
  • 8 thin slices hot sopressata
  • 4 thick slices mozzarella
  • 4 thin slices prosciutto Di Parma
  • 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 shop bought or homemade reduced balsamic vinegar
  • Salt
  • Pepper
  • Special equipment: panini press

Use imperial measurements

Method

How to make Paula Deen special panini

1) Preheat the panini press or sandwich toaster.

2) Slice the ciabatta bread in half. Toast the bread under the grill or in the sandwich toaster for about 2 to 4 minutes.

3) Spread the white truffle butter on the bottom layer of bread. Layer lettuce, sopressata, mozzarella, prosciutto, radicchio, sun-dried peppers and basil leaves on top. Drizzle on olive oil and balsamic vinegar and add salt and pepper to taste. Place the top on the sandwich and cut into 4 equal pieces.

4) Place the sandwich in the panini press or sandwich toaster and cook until the bread is toasted and the cheese is melted, about 5 minutes.

5) Remove from the press and serve.

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