Italian Recipes - Grilled Italian Panini

Ingredients     

• 1 16-ounce loaf un-sliced ciabatta or Italian bread

• 6 ounces thinly sliced provolone cheese

• 1/4 cup mayonnaise or salad dressing

• 1 tablespoon purchased basil pesto

• 4 ounces thinly sliced cappacola or cooked ham

• 4 ounces thinly sliced salami

• 1 recipe Red Onion Relish

• 1 cup arugula   

• 1 tablespoon olive oil

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Method:

1. Carefully trim off and discard the top crust of the bread to make a flat surface. Turn bread over; trim off and discard bottom crust. Cut remaining bread horizontally into two 1/2-inch-thick slices.

2. Place half of the provolone cheese on one slice of bread. In a small bowl stir together mayonnaise and pesto; spread over cheese.

3. Layer with cappacola, salami, Red Onion Relish, arugula, and remaining cheese. Top with the other slice of bread. Brush both sides of panini with olive oil.

4. Place panini on the greased grill rack of an uncovered grill directly over medium coals. Put a 13x9x2-inch baking pan on top of panini; weight it down with several baking potatoes or a brick. Grill about 5 minutes or until lightly browned.

5. Use hot pads to remove baking pan. Use a spatula to carefully turn panini over. Place baking pan back on panini grill about 3 minutes more or until cheese is melted.

RED ONION RELISH: In a small bowl combine 1 medium red onion, halved and thinly sliced; 2 tablespoons olive oil 1 tablespoon red wine vinegar; and 1 teaspoon snipped fresh oregano. Season to taste with salt and black pepper. Cover and let stand at room temperature for up to 2 hours.