Grill-Pressed Italian Party Panini | Serious Eats : Recipes

Ingredients

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

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

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