Giant Italian Panini
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 660, total fat 38 G., saturated fats 12 G., proteins 31 G., carbohydrates 51 G., fiber 51 G., cholesterol 83 mg, sodium 2341 mg, sugar 2 G.
Calories 660, total fat 38 G., saturated fats 12 G., proteins 31 G., carbohydrates 51 G., fiber 51 G., cholesterol 83 mg, sodium 2341 mg, sugar 2 G.
You don't need a special press to make this panini, and the sandwich wouldn't fit in one anyway: it's made from a whole loaf of bread! This saves a lot of time, as you won't have to assemble several individual sandwiches. The loaf is cut in half and filled with layers of cheese, deli meats, and vegetables, then baked in the oven under the pressure of a baking sheet and a heavy skillet. Cut the sandwich into pieces and enjoy with the whole family.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup pickled banana peppers + 1 tbsp brine (optional)
- 1/4 cup green olives stuffed with pimento peppers
- 0.5 tsp dried oregano
- 1/4 cup extra-virgin olive oil
- 1 loaf of soft Italian bread, 40 cm in diameter.
- 1 small plum tomato, thinly sliced
- 110 g thin slices of Genoa salami
- 110 g thin slices of ham
- 60 g thin slices of coppa
- 110 g thin slices of provolone cheese
- 2 romaine lettuce hearts, chopped
We recommend
Recipes with similar ingredients: white bread, plum tomatoes, salami, ham, provolone cheese, romaine lettuce, banana pepper, olive, oregano
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Combine the banana peppers, olives, 1/4 teaspoon oregano, and 1 tablespoon olive oil in a food processor and process until finely chopped. Cut the loaf of bread in half horizontally, leaving one side uncut, to open it like a book.
- Brush the inside with 2 tablespoons of olive oil. Layer the tomato slices, then the salami, ham, coppa, and provolone. Top with the pepper and olive paste. Wrap the sandwich tightly in foil and sandwich between two baking sheets; place a cast iron skillet on top for added weight.
- Bake until bread is crispy and cheese is melted, about 20 minutes.
- Meanwhile, in a large bowl, combine the pepper brine, the remaining 1 tablespoon olive oil, the remaining 1/4 teaspoon oregano, and a pinch each of salt and black pepper. Toss with the romaine lettuce. Before serving, unwrap the sandwich and cut into wedges. Serve with a salad.
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