Grilled Italian Panini

Grilled Italian Panini

Stuffed with salami, tapenade and roasted peppers, this loaf makes a special lunch, ready in half an hour.

Prep Time

10

Minutes

Total Time

00

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
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.
Variation
You can use 1/2 cup basil pesto instead of the tapenade.

Nutrition Information:

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