Pepperoni Panini

Pizza and sandwiches are two of my favorite things (along with bright copper kettles), so anytime I can combine the two into one and form some kind of extra-cheesy lovechild I’m there.

Hence, the Pepperoni Panini*. It’s cheesy. It’s pesto-y. It’s just what you need when you don’t want to make the poor pizza guy come out in Florida’s unpredictable weather.

* Who cares that it’s not technically a panini? We love alteration and we’re rolling with it.

Pepperoni Panini

 

Ingredients:

• 3-6 sandwich-sized pepperonis
• 2 slices of Italian bread
• 2-4 tsps of pesto
• 1 slice of Havarti Cheese
• 1/4 cup of shredded mozzarella, Asiago, Muenster, and Parmesan cheese
• 3-4 sun dried tomato slices
• 1/8 tsp each of parsley, oregano, and basil
• 2-2 1/2 tbsps olive oil

Directions:

1. Heat pepperonis on stovetop over medium heat for 1-2 minutes on either side. Drain.
2. Spread half of the pesto on either side of the Italian bread.
3. Top one slice of the bread with pepperonis, parsley, oregano, basil, cheeses, and sun dried tomatoes. Place other slice of bread on top.
4. Pour half of the olive oil into a small, nonstick skillet over medium heat. Cook sandwich until golden brown on one side. Remove sandwich, add olive oil, and replace sandwich on uncooked side. Cook until golden brown.
5. Serve with sea salt and vinegar chips, baked french fries, or pasta salad.

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