We added our Smoked Meats to this pressed sandwich for a unique touch of flavor! They pair well with the provolone and the vinegary veggie mix. Want to go a little spicy? Just use our Hot Andouille instead of Regular!
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Servings
Makes 4 sandwiches
Ingredients
¾ cup thinly sliced red onion
½ cup small diced red bell pepper
½ cup diced roasted red pepper
¾ cup thinly sliced pepperoncini
4 tablespoons white vinegar
2 tablespoons extra virgin olive oil
2 tablespoons Herbal Pizza & Pasta Magic®
8 (¾-inch thick) slices of Italian bread like ciabatta or focaccia, or sourdough
8 ounces thin sliced provolone
16-24 thin slices of Andouille Smoked Sausage (Hot or Regular)
16-24 thin slices of Tasso
16-24 thin slices of Calabrese salami
½ cup small diced red bell pepper
½ cup diced roasted red pepper
¾ cup thinly sliced pepperoncini
4 tablespoons white vinegar
2 tablespoons extra virgin olive oil
2 tablespoons Herbal Pizza & Pasta Magic®
8 (¾-inch thick) slices of Italian bread like ciabatta or focaccia, or sourdough
8 ounces thin sliced provolone
16-24 thin slices of Andouille Smoked Sausage (Hot or Regular)
16-24 thin slices of Tasso
16-24 thin slices of Calabrese salami
How To Prepare
In a large mixing bowl, toss the onion, bell peppers, roasted peppers, pepperoncini, vinegar, oil, and Herbal Pizza & Pasta Magic® together and set aside until ready to use.
Preheat your panini press according to manufacturer’s instructions. Prepare the sandwiches by laying out the bottom piece of bread, then stacking a couple slices of provolone, 4-6 slices each of Andouille, Tasso and salami, about a half cup of the reserved salad mix, topped with a couple more slices of provolone, and top piece of bread.
Carefully place sandwiches in panini press and cook until brown and crispy. Serve hot.
Preheat your panini press according to manufacturer’s instructions. Prepare the sandwiches by laying out the bottom piece of bread, then stacking a couple slices of provolone, 4-6 slices each of Andouille, Tasso and salami, about a half cup of the reserved salad mix, topped with a couple more slices of provolone, and top piece of bread.
Carefully place sandwiches in panini press and cook until brown and crispy. Serve hot.
