Stuffed with salami, tapenade and roasted peppers, this loaf makes a special lunch, ready in half an hour.
round loaf (1 pound) unsliced French or Italian bread
ounces thinly sliced salami
jar (7 ounces) roasted red bell peppers, well drained
cup olive tapenade
ounces sliced provolone cheese
Olive oil, if desired
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.
Cover and grill loaf 4 to 6 inches from low heat 15 to 20 minutes, turning once, until cheese is melted.
Brush olive oil over top of loaf. Cut loaf into 4 wedges.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.