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Italian Grilled Panini


  • 16 ounces Italian cured meat (thin sliced prosciutto, capocolla and Genoa salami)
  • 2 cups roasted red peppers, drained
  • 4 ciabatta rolls, sliced for sandwiches
  • 8 slices(1/2 each) Mozzarella cheese, fresh
  • 2 tablespoons melted butter, as needed
  • 1 ounce baby spinach leaves, as needed
  • 1 ounce red onion, thin sliced, as needed
  • 2 tablespoon Italian vinaigrette

Prep Time:

5 minutes

Cook Time:

4 minutes



Italian salami and thick slices of melted Mozzarella cheese and roasted red peppers, layered on artisan bakery style ciabatta bread is grill-pressed golden and delicious. Topped with baby spinach and slivered red onion tossed in Italian vinaigrette.

Why Try?: These delicious sandwiches can be personalized to your own liking by adding your favorite toppings and condiments.

Foodie Byte: Sandwiches can be made ahead an hour or two before grilling them. Keep them stacked between pieces of waxed paper.


  1. Layer sliced meats, sliced cheese, roasted red peppers, spinach leaves and red onion evenly on bottom halves of ciabatta rolls.
  2. Close with top slices of rolls.
  3. Brush outer surfaces of sandwiches with melted butter.
  4. Grill press in Panini set on medium-high heat until bread is golden brown and cheese is melted.
  5. Open each sandwich and add the Italian vinaigrette.
  6. Close sandwiches and slice diagonally in half.

Nutritional Information

Calories 751, Carbohydrates 58g, Cholesterol 131mg, Fat 39g, Fat Calories 353, Fiber 3g, Protein 44g, Saturated Fat 16g, Sodium 3171mg. Daily Values: Calcium 22.65mg 2%, Phos 44.04mg 4%, Copper 0.03mg 2%, Zinc 0.93mg 6%, Panto 0.02mg 0%, Biotin 0.25mcg 83%, Iodine 0.14mcg 0%, Magnesium 5.68mg 1%, Iron 1.68mg 9%, Vitamin B6 8%, Vitamin C 110%, Vitamin B12 9%, Vitamin D 4%, Vit E-a-Toco 1%, Vitamin A 103%. Percent Daily Values are based on a 2,000 calorie diet.