Follow these steps for perfect results
French bread
sliced
mortadella
sliced
salami
sliced
sopressata
sliced
provolone cheese
sliced
giardiniera
drained
olive oil
Cut the French bread into diagonal slices, about 1/2 inch thick each.
Brush the inner side of each bread slice with olive oil.
On the bottom slice of bread, layer the provolone cheese.
On top of the provolone, layer the mortadella, salami, and sopressata.
Top with a couple of teaspoons of giardiniera.
Put another layer of provolone cheese on the second slice of bread.
Close the sandwich.
Lightly spray a panini pan with cooking spray.
Cook over medium-low heat until golden brown and the cheese is melted, flipping halfway through so that both sides have grill marks.
Serve immediately.
Expert advice for the best results
Use a high-quality olive oil for the best flavor.
Adjust the amount of giardiniera to your liking.
Everything you need to know before you start
5 minutes
Can be assembled ahead of time and cooked just before serving.
Serve warm, cut in half diagonally.
Serve with a side of chips or a simple salad.
Pairs well with the Italian flavors.
Discover the story behind this recipe
Popular sandwich in New Orleans cuisine.
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