Paula Deen special panini

  • 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
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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