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Grilled Italian Panini

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Grilled Italian Panini
  • Prep Time 10 min
  • Total Time 0 min
  • Servings 4
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Stuffed with salami, tapenade and roasted peppers, this loaf makes a special lunch, ready in half an hour.

Ingredients

1
round loaf (1 pound) unsliced French or Italian bread
4
ounces thinly sliced salami
1
jar (7 ounces) roasted red bell peppers, well drained
1/2
cup olive tapenade
4
ounces sliced provolone cheese
Olive oil, if desired

Directions

  • 1 Heat coals or gas grill for direct heat. Cut a circle 1/2 inch from edge of bread, cutting 2 inches down into loaf but not all the way through. Remove center of bread loaf and set aside. Arrange salami inside bread loaf; top with peppers, tapenade and cheese. Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil.
  • 2 Cover and grill loaf 4 to 6 inches from low heat 15 to 20 minutes, turning once, until cheese is melted.
  • 3 Brush olive oil over top of loaf. Cut loaf into 4 wedges.
Tips  

Most any type and flavor of bread will work for grilled panini. A 1-pound loaf is a good size. Shape isn't that important-round, oblong or narrow all work well. Avoid focaccia, which isn't thick enough to cut as directed.

You can use 1/2 cup basil pesto instead of the tapenade.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
485
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
(
Saturated Fat
8g
)
Cholesterol
45mg
Sodium
1390mg
Total Carbohydrate
62g
(
Dietary Fiber
4g
)
Protein
21g
Daily Value*:
Iron
24%
24%
Exchanges:
4 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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