Grilled Italian Panini

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

By Betty Crocker Kitchens

December 18, 2009

round loaf (1 pound) unsliced French or Italian bread

ounces thinly sliced salami

jar (7 ounces) roasted red bell peppers, well drained

1/2

cup olive tapenade

ounces sliced provolone cheese

Olive oil, if desired

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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.

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.