PIZZA PANINI

Pizza Panini image

This is my take on a Rachael Ray recipe: Inside Out Pizza Panini. I don't follow it in it's entirety, if I did I would use the same title. I have a panini press I have fallen in love with, and this is like my two favorite things in the world (pizza & panini). I am putting my favorite ingredients in this, but just like pizza you can do what you want. Unlike a lot of these recipes I do not add pizza sauce, I serve it heated on the side for dunking.

Provided by NavyBrat913

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 loaf focaccia bread
4 ounces thinly sliced fresh mozzarella cheese
4 ounces thinly sliced provolone cheese
4 ounces sliced pepperoni (turkey pepperoni may be substituted)
4 ounces sliced genoa salami
1 thinly sliced red onion
1 cup sliced black olives or 1 cup olive salad
1 cup banana pepper
1/2 teaspoon dried oregano
1 small thinly sliced tomatoes
1 -2 cup shredded lettuce
red wine vinaigrette, for drizzling (optional)
olive oil, for drizzling
your favorite pizza sauce, warmed

Steps:

Cut the focaccia in 4 equal parts, slice each in half like sandwich bread.
Layer mozzarella, provolone & meats.
Sprinkle dried oregano on top.
Top with remaining slices of bread.
Preheat panini press or grill pan to medium heat.
Drizzle outside of top and bottom layers of bred with a bit of olive oil.
Place in panini or grill pan.
If using a panini press, heat approximately 5 minutes, or until cheese is melting and there are grill marks on the bread. If using a grill pan grill 2-3 minutes per side.
Removed from pan or press, to a plate. Open up sandwich and layer the vegetables, whichever you want, in whatever order you like. If desired, drizzle with vinaigrette.
Cut in half, serve with pizza sauce, for dipping.

Nutrition Facts : Calories 497, Fat 39.5, SaturatedFat 16.7, Cholesterol 100.3, Sodium 1663.2, Carbohydrate 9.1, Fiber 3, Sugar 3, Protein 27.2

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