Steffanini

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Recipe byDLSDS

Notes:

Grilled Sandwiches that can be made with any deli meat. Our favorite is Italian flavors with a spicy mustard cheese spread. We use a paninin grill, but these can be done in a skillet.

Categories:
- deli meats
- Easy
- Lunch
- Sandwich

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Ingredients:

Loaf Foccacia or Ciabatta Bread
Italian Style Deli Meats (Prosciutto, Pepperoni, Pepper Salame, Hot Capocollo, Hot Calabrese, Smoked Turkey)
Spinach Leaves - washed
Mayo
Basil
Olive Oil

Spread:
4 oz Gruyere Cheese - Shredded
2 oz Mozzerella Cheese - Shredded
2 Tbsp butter - room temperature
2 Tbsp Dijon Mustard
1 Clove Garlic - minced

Prepare the spread:

combine the room temperature butter with the mustard and garlic. stir until well blended
slowly add in the shredded cheeses. stiring until the mixture is creamy and smooth for spreading.

assemble the sandwiches:

if the bread is not already split, cut the loaf of bread lenghtwise to create a top and a bottom.
if the bread is thick, scoop out some of the bread to create a well.
brush the top of the bread with olive oil.
spread mayo on the top half of the bread and sprinkle with basil.
spread the cheese mustard mixture on the bottom half of the bread.
layer the meats on the bottom half of the bread. Do not make it too thick.
top the meats with some of the spinach leaves.
place the top half of the bread on the bottom.
cut the sandwich in half or in quarters depending on the size of the loaf of bread used.
if using a panini grill, place the assembled sandwich on a preheated grill and close the lid. grill for approx 6 minutes.
if using a skillet, place sandwich in a preheated skillet that has been rubbed with olive oil. use another smaller skillet to press the sandwich to the skillet. grill for 3 minutes and then flip the sandwich and squish with the other skillet for an additional 3 minutes. until bread is toasty brown.

then serve.