When I made these sandwiches, I assembled them in the evening, wrapped them in foil, smashed them down, and put them in the fridge. The next day, I cooked them for lunch.
- 1 cup giardiniera (Hot pickled vegetable salad), drained
1 cup packed baby arugula leaves
1/4 cup pitted green olives
8 slices pullman-style white bread
4 tablespoons butter, softened
8 thick slices provolone cheese
8 thin slices prosciutto cotto or boiled ham
8 thin slices hot soppressata*
8 thin slices genoa salami
- Using a food processor, grind the giardiniera, arugula and olives.
- Coat 1 side of the bread slices with the butter. Build each sandwich as follows: a bread slice (buttered side out), giardiniera relish, a cheese slice, 2 prosciutto slices, 2 soppressata slices, 2 salami slices, another cheese slice, more relish and another bread slice (buttered side out).
- Preheat a griddle or cast-iron skillet over medium heat. Add the sammies and cook, turning once, until the cheese melts, 6 to 8 minutes. Alternately, cook in a panini maker on medium low heat for 12-15 minutes, until the bread is toasted and the cheese is oozing.
Makes 4 sandwiches.
*My grocery store did not have soppressata, so I used mortadella instead.
- Main Dishes, Sandwiches
- North American