This is a sandwich that is made with fresh ingredients coming from our kitchens (and some from our Italian market) Every end of summer, we prepare the roasted peppers and place them in jars. We also prepare the Antipasto Calabrese - vegetables in oil and strong red peppers for added flavor. We can use the remaining of the oil to flavor our Salsa a l'arrabiata. It is a matter of tradition in our family. Hope you will enjoy this recipe. Buon Appetito!
6 large bocconcino cut in slices
18 strips of red roasted peppers bells
18 slices of Prosciutto
18 slices of Capicollo Picante
12 slices of Provolone
12 slices of tomatoes
Make an incision in each panini to accommodate the ingredients.
Arrange the meats first inside the paninis. After place the boncconcini slices 3 per panini.
Top with 3 strips of red roasted peppers. Add the Provolone cheese - 2 per panini.
Top with Antipasto Calabrese and 2 slices of tomato per panini.
It makes a huge sandwich.
Serve with cantaloupe wedges and a nice cold bottle of Brio.
Prep Time: 20 minutes
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