Author: Pizza Today
Recipe type: sandwich
Serves: 8 sandwiches (scale up in direct proportion)
- 8 to 12 ounces (about 16 to 24 slices) thinly sliced soppressata (dry-cured Italian salami)
- ¼ cup extra-virgin olive oil
- 8 thin slices prosciutto
- 8 thin slices fresh mozzarella
- 8 panini buns or rolls, toasted or grilled
- 1 cup roasted red bell pepper strips
- 16 large fresh basil leaves
- In a nonstick sauté pan set over medium- high heat, fry the soppressata until lightly crisp and some fat has rendered, about 2 minutes per side.
- Remove it to a plate.
- Lightly brush the buns or bread with extra-virgin olive oil.
- Layer each bun this way: the soppressata, 2 slices prosciutto, 2 slices mozzarella, 2-3 strips of roasted red bell pepper strips on one slice of the bread.
- Top with the other slice and place the sandwich in the pan, pressing down on the sandwich with the palm of your hand.
- When that side is lightly toasted, about 3 to 4 minutes, flip the sandwich and toast the other side. (Alternatively, use a sandwich press or panini grill.)
- Remove the sandwich to a cutting board and open the sandwich.
- Lay down four basil leaves on each sandwich.
- Close the sandwiches, then slice them in half to serve.