Follow these steps for perfect results
Dijon Mustard
Red Wine Vinegar
Extra Virgin Olive Oil
Plum Tomatoes
diced
Red Onions
diced
Fresh Basil
chopped
Parmesan Cheese
shredded
Ciabatta Sandwich Rolls
split
Pepperoni
sliced
Genoa Salami
sliced
Sopressata
sliced
Provolone Cheese
sliced
Whisk together Dijon mustard, red wine vinegar, and extra virgin olive oil to create the dressing.
Combine diced plum tomatoes, diced red onions, chopped fresh basil, and shredded Parmesan cheese to make the bruschetta.
Split ciabatta rolls.
Drizzle 1 tablespoon of dressing onto the bottom half of each roll.
Layer 3 slices each of pepperoni, Genoa salami, and sopressata on top of the dressing.
Add 2 slices of provolone cheese.
Top with 3 tablespoons of bruschetta.
Drizzle 1 tablespoon of remaining dressing over the bruschetta.
Place the top half of the roll on the sandwich.
Cook in a panini grill until the cheese is melted and the sandwich is lightly browned.
Expert advice for the best results
For a spicier panini, add a pinch of red pepper flakes to the bruschetta.
Use high-quality meats and cheese for the best flavor.
Make sure the panini grill is hot before adding the sandwiches.
Everything you need to know before you start
5 minutes
The bruschetta can be made ahead of time.
Serve panini warm, cut in half diagonally. Garnish with a sprig of fresh basil.
Serve with a side salad or soup.
Enjoy with your favorite chips.
Pairs well with Italian flavors.
Discover the story behind this recipe
A popular Italian appetizer and sandwich.
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