Herbe de Provence & Gruyere Panini
Ingredients
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olive oil for brushing
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Four 1/2" slices
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country bread, such as a batard
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4 teaspoons
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Dijon mustard
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10 to 12 1/8" slices (about 1 1/2 ounces)
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herb de Provence salame
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6 to 8
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Kalamata olives, drained and cut in half
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3 to 4 slices (about 1 ounce)
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gruyére
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Cooking Instructions
KITCHEN NOTE:
A variety of paninis can be made with the Columbus salame collections. Try the herb salame with gruyére and Kalamata olives. Hot fennel salame goes great with goat cheese and sliced roasted red peppers. The Italian dry salame 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 salame, the halved olives and the gruyére. Top with the remaining 2 bread slices, 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
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