Grill-Pressed Italian Party Panini | Serious Eats : Recipes

Ingredients

• Grill heat: medium-low
• Type of fire: direct
• 3-6 bricks, wrapped in aluminum foil
• 5 leaves romaine lettuce, washed and dried
• 2 roasted red peppers, peeled, seeded, cored, and cut into large pieces
• 10 pepperoncinis, stems removed and cut into ¼-inch slices
• ½ pound thinly sliced hot capicola
• + 15 more ingredients
• • ½ pound thinly sliced provolone cheese
  • ½ pound thinly sliced Genoa salami
  • ½ pound thinly sliced mortadella
  • 1 large Italian-style bread loaf, about 1 ½ feet long, sliced in half lengthwise
  • ½ fennel bulb, tops and core removed, slice paper thin
  • 5 roma tomatoes, cored and cut into ¼-inch thick slices
  • 2 small red onions, peeled and cut into ¹/₈-inch thick slices
  • Kosher salt and freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 shallot, minced (about 2 tablespoons)
  • ¼ cup finely chopped flat leaf parsley
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 cup extra virgin olive oil

1 In a large bowl, whisk together olive oil, red wine vinegar, balsamic vinegar, parsley, shallot, oregano, and red pepper flakes. Season heavily with salt and pepper. 2 Add in red onion, tomatoes, and fennel. Toss to thoroughly coat vegetables in vinaigrette. Let vegetables rest in vinaigrette ...

View full recipe at SpringPad