Antipasta Paninis

As part of Foodbuzz’s Tastemaker program I received a variety of bread products from Nature’s Pride. I wanted to create something different with the hoagie rolls they sent me and decided to break out my panini maker. Although must paninis aren’t pressed with hoagie rolls, the bread itself was perfect for the panini maker. The hoagies were soft enough that they pressed down nicely and tasted great with the olive oil I used to press.

This is a great summer sandwich that was inspired from a recent Everyday Food issue. My girl Martha had a similar sandwich but it wasn’t heated; I decided to press mine with the panini maker. If you have a picnic or other outdoor adventure you could make this ahead of time and press in the fridge. Simply place the sandwiches on a cutting board, top with another and place a few heavy cans on top. Press for several hours or overnight and then wrap to go!

  • 4 hoagie rolls or large baguette
  • 1/2 pound thinly sliced deli ham
  • 1 medium zucchini sliced lengthwise
  • 1 red bell pepper
  • 1 small red onion, sliced thin
  • 1 can cannellini beans, rinsed & drained
  • 1-3 garlic cloves, chopped (I used 3 & the garlic was not overwhelming)
  • 1 cup marinated quartered artichoke hearts, drained
  • 1/2 cup pepperoncini, drained & chopped (you can also buy pre-sliced)
  • Fresh Parmesan, shaved or grated
  • 2 tbsp. Lemon Juice
  • Olive oil
  • S/P
  • Serving suggestion: green salad or macaroni salad to accompany.
  1. Sprinkle a double layer of papertowels with salt and place zucchini on top. Roll up like a newspaper and let sit for 10 minutes to draw out water.
  2. Core the pepper and cut in half. Broil the pepper for about 10 minutes until skin is charred – turning halfway through. Place in a bowl & cover tightly with plastic wrap. Let sit 10 mins & then rub the pepper under cool water so the skin peels off. Slice into strips.
  3. Pull out some of the bread from the thickest half. In a food processor or blender, combine garlic, beans, and about 2 tbsp. lemon juice. Add a dash or two of oil, S/P, and blend until smooth. Add more lemon juice & olive oil as needed for taste & to smooth. Spread an even layer of the mixture on both sides of bread.
  4. Arrange zucchini on the bottom of the bread. Top with ham, artichokes, onion, pepper, and pepperoncini. Sprinkle Parmesan on top. Heat panini maker and drizzle olive oil over the sandwiches. Press each sandwich until warm and bread crispy. Slice in half and serve with a salad.

Serves: 4

Recipe source: Inspired by Aug 2010 Food Everyday

Time: ~30 minutes

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