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Grilled Italian Panini

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Grilled Italian Panini
  • Prep 10 min
  • Total 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.
By Betty Crocker Kitchens
Updated Dec 18, 2009

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

Steps

  • 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 from the Betty Crocker Kitchens

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

Nutrition

485 Calories, 19g Total Fat, 21g Protein, 62g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
24%
24%
Exchanges:
4 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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