Loaded Italian Sub Panini (Print version)
A crispy, melty Italian sub panini packed with salami, ham, pepperoni, provolone, peppers, lettuce, tomato, and zesty mayo.
# Ingredients:
For the dressing
01 -
1/3 cup (75 g) mayonnaise
02 -
1 tablespoon red wine vinegar
03 -
1/2 teaspoon dried oregano
04 -
1/4 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
Pinch of salt
For the panini
07 -
4 ciabatta rolls or sturdy sub rolls, split
08 -
2 tablespoons olive oil, for brushing
09 -
8 slices provolone cheese
10 -
6 oz (170 g) thin-sliced deli ham
11 -
4 oz (115 g) thin-sliced Genoa salami
12 -
3 oz (85 g) thin-sliced pepperoni
13 -
1/2 cup (85 g) roasted red peppers, drained and patted dry
14 -
1 cup (55 g) shredded iceberg or romaine lettuce
15 -
1 medium tomato, thinly sliced and patted dry
16 -
1/4 small red onion, very thinly sliced
17 -
1/3 cup (55 g) sliced pepperoncini, drained
# Instructions:
01 -
Stir together mayonnaise, red wine vinegar, oregano, garlic powder, black pepper, and a pinch of salt. Refrigerate while you assemble the sandwiches.
02 -
Preheat a panini press to medium-high. If using a skillet, heat it over medium and have a heavy pan ready for pressing.
03 -
Brush the outside of each roll with olive oil. Layer provolone, ham, salami, pepperoni, roasted red peppers, and another slice of provolone inside each roll.
04 -
Cook for 4-6 minutes, until the bread is crisp and browned and the cheese is melted. If using a skillet, cook 3-4 minutes per side while pressing firmly.
05 -
Open each hot sandwich carefully. Add lettuce, tomato, red onion, pepperoncini, and a spoonful of dressing.
06 -
Close the sandwiches, slice in half, and serve immediately while the bread is crisp and the cheese is still melted.
# Good to know:
01 -
Best served hot right after pressing.
02 -
Add lettuce and tomato after cooking for the crispest texture.
03 -
Refrigerate leftovers within 2 hours.