Take customers’ palates on a trip to Italy with this antipasto panini. Its rich ingredients come together to transform this traditional appetizer into an indulgent handheld entrée. Follow up with a classic cannoli to complete the authentic Italian experience.
TURKEY ANTIPASTO PANINI
Sliced Smoked Turkey Breast
Ciabatta roll, cut in half lengthwise
Sun-Dried Tomato Mayonnaise
Fresh spinach leaves
Artichokes, marinated, chopped
Roasted Peppers, cut into strips
Kalamata olives, chopped
1 ½ oz.
Fontina, thinly sliced
SUN-DRIED TOMATO MAYONNAISE
Yield: ½ cup
California sun-dried tomatoes with herbs and oil
Salt and black pepper, to taste
Yield: ¾ cup
White balsamic vinegar
Onion, small, cut in half and thinly sliced
Sea or kosher salt
White mushroom caps, large size, stems trimmed, sliced ⅛-inch thick
Italian parsley, chopped
Salt and fresh black pepper, to taste
Yield: Approximately 3 lbs.
Bell peppers, red, green and yellow
Extra virgin olive oil, as needed
Italian parsley, chopped
Salt, to taste
Black pepper, to taste
Basil, freshly chopped
TO PREPARE THE TURKEY ANTIPASTO PANINI:
1. Spread 1 tablespoon of soft butter on each half of the ciabatta roll.
2. Turn the buttered sides of the roll down and place them side by side on a clean work surface.
3. Spread the Sun-Dried Tomato Mayonnaise over the bottom portion of the ciabatta roll.
4. Arrange the spinach leaves evenly over the Sun-Dried Tomato Mayonnaise and top the spinach with the Marinated Mushrooms, artichokes, Roasted Peppers and olives.
5. Stack the sliced turkey over the vegetables.
6. Arrange the fontina cheese evenly over the turkey.
7. Top the cheese with the crown of the ciabatta roll (buttered side up).
8. Place the panini onto the panini grill, close the grill, and grill the bread until it’s golden brown and the cheese has melted.
9. Cut and serve the panini.
TO PREPARE THE SUN-DRIED TOMATO MAYONNAISE:
1. Combine all the ingredients and blend well.
2. Cover and refrigerate until needed.
TO PREPARE THE MARINATED MUSHROOMS:
1. Combine all the ingredients except the parsley, ¼ cup of olive oil, salt and pepper in a heavy-duty stainless steel pot.
2. Bring to a boil, then simmer for 10 minutes.
3. Remove the pot from the heat and allow the mushrooms to cool for 3 hours under refrigeration.
4. When they’re cooled, drain and discard any excess liquid and place the mushrooms into a stainless steel bowl.
5. Toss the mushrooms/onions with the reserved olive oil and chopped parsley, and adjust the salt and pepper.
6. Place the marinated mushrooms in a container with a lid. Label, date and refrigerate the container.
TO PREPARE THE ROASTED PEPPERS:
1. Burn the skins of the peppers over an open flame until the skin is totally black. Do not dry out the flesh of the peppers.
2. Place the blackened peppers in a stainless steel bowl, cover it with foil and allow them to cool.
3. Remove the charred skin under cold running water.
4. Cut open the peppers and remove the seeds and stems. Place them in a colander to allow excess water to drain.
5. Cut the peppers into ½-inch strips.
6. Combine the peppers with the remaining ingredients, coating them in olive oil and adjusting the seasoning.
7. Chill the peppers completely, allowing them to sit for 10 minutes at room temperature before serving.