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Italian Dry Salami & Cheddar Panini

Panini Italian Style!

Italian Dry Salami & Cheddar Panini

Ingredients

  olive oil for brushing
Four 1/2" slices country bread, such as a batard
4 teaspoons Dijon mustard
2 tablespoons mayonnaise
10 to 12 1/8" slices (about 1 1/2 ounces) dry Italian salami
3 to 4 slices (about 1 ounce) cheddar

Cooking Instructions

KITCHEN NOTE:
A variety of paninis can be made with the Columbus salami collections. Try the herb salami with gruyere and Kalamata olives. Hot fennel salami goes great with goat cheese and sliced roasted red peppers. The Italian dry salami is delicious with aged white cheddar. Serve with mixed baby greens dressed with vinaigrette and a glass of Prosecco or rosé. Heavenly!

Preheat a panini press according to manufacturer's instructions.

Brush one side of each bread slice lightly with olive oil. Lay 2 of the bread slices oiled side down on a work surface. Spread mustard on the slices, layer with salami slices and the cheddar. Spread mayonnaise on the remaining 2 bread slices and top with the oiled side up.

Place the sandwiches on the preheated panini press and cook according to manufacturer's instructions until the sandwich is hot, the bread is golden brown and the cheese is melting.

Cut each sandwich in half and serve immediately.

Makes 2 servings

CHEFS™ Kitchen

Equipment List

Bread Knife
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