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