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Spicy Calabrese Salami, Goat Cheese & Black Olive Pesto Panini*
This earthy panino has a big, bold flavour. With warm calabrese salami and black olive pesto cutting through the creamy goat cheese, this excellent combination remains at the top of our list.
Ingredients (Serves 4)
Pesto |
|
| 1/2 | pound black olives, pitted |
| 2 | tablespoons capers, drained |
| 1 | garlic clove, peeled |
pinch of red chili flakes | |
| 4 | tablespoons extra-virgin olive oil |
Panini |
|
| 4 | ciabatta rolls* |
| 1/2 | cup black olive pesto |
| 8 | ounces spicy calabrese salami, thinly sliced |
| 6 | ounces fresh goat cheese |
Instructions
Pesto
- Place all the ingredients except the olive oil in a food processor. Pulse to blend. Add the oil and pulse a few more times to form a coarse paste.
- The pesto can be stored, covered, in the refrigerator for up to a week. Makes 1 cup
Panini
- Preheat a panini grill.
- Slice off the domed tops of the ciabatta rolls and save for another use. The rolls should now be about 1-inch thick. Split the rolls horizontally.
- Spread an even layer of the pesto over the bottom halves of the rolls, letting the oils soak into the bread. Follow with the salami, in a double thickness from end to end. Use a butter knife to spread the goat cheese over the top halves of the rolls, and then sprinkle with salt and pepper.
- Cover each bottom half with a goat cheese-covered top half of a roll. Grill for 4 minutes until the goat cheese looks creamy and the panini are warmed through. Cut in half and serve immediately.
*Find this and other great recipes in…
Simple Italian Sandwiches
By Jennifer and Jason Denton with Kathryn Kellinger
With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in Simple Italian Sandwiches.
*This recipe has been adapted from its original.








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