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.
- 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
- Heat pepperonis on stovetop over medium heat for 1-2 minutes on either side. Drain.
- Spread half of the pesto on either side of the Italian bread.
- Top one slice of the bread with pepperonis, parsley, oregano, basil, cheeses, and sun dried tomatoes. Place other slice of bread on top.
- 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.
- Serve with sea salt and vinegar chips, baked french fries, or pasta salad.