Today’s antipasto panini recipe is one that I made out of necessity. I needed to use up some yummy turkey that I had in my fridge and decided to do a panini. I had seen similar recipes floated around and knew the basics. I wanted to add some provolone, artichoke hearts, roasted red pepper, and pesto. I didn’t do specific amounts because it is pretty much to taste as to how much you want on it.
It is also best if you can make it on some good Artisan bread. Most grocery stores now carry them in their bakery department. I have gotten it from Costco, Smith’s (Kroger), and Walmart. The bread absolutely makes the sandwich. You could always use whatever bread you have but it is well worth getting the Artisan bread. I also use jarred pesto and jarred roasted red peppers, but if you want to make your own, go for it.
I decided to call it an antipasto panini because it included a lot of the items found in antipasto. A traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.Print
- butter, softened
- Artisan bread cut into 1/2 inch slices
- artichoke hearts, from a jar or can (I used the plain not marinated)
- roasted red pepper, cut into strips
- deli sliced turkey breast
- Sliced provolone cheese
- To assemble the sandwich, take two slices of bread. Put a spoonful of pesto on one slice of bread and spread around. Then top the pesto with some artichoke followed by red pepper strips, turkey and then a slice of provolone.
- Put sandwich together and spread the outside of both sides with butter. Place in a panini press or indoor grill like a George Forman grill. Grill until golden. If you don’t have a press or grill. Cook in a frying pan – grill one side. Then when grilling the other side place a heavy dish on top like a cast iron skillet to press the sandwich while the other side cook.