Name: Salami, Capicola, and Provolone Panini
Total time: 40 min
Yield: Serves 4
Ingredients: 3/4 cup sun-dried tomatoes packed in oil, drained, 1 tablespoon oil reserved; 1/2 cup pimento stuffed green olives; 1/2 cup pitted kalmata olives; 1/4 cup chopped fresh basil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 8 slices thick-cut crusty bread; 3/4 pound thinly sliced Provolone deli cheese; 1/2 pound thinly sliced deli salami; 1/2 pound thinly sliced deli hot capicola

Why This Recipe Works

Italians have it right when it comes to sandwiches: They load meat, cheese, and flavorful condiments between slices of crusty bread and then compact the sandwich in a heated, ridged press. But we wanted a panini recipe we could make without using either a panini press or an indoor grill. To achieve the signature ridged grill marks, we used a nonstick grill pan as the base and the weight of a Dutch oven on top. A rustic 8-inch loaf (often called a boule) with a crusty exterior and substantial, slightly chewy crumb worked best in this panini recipe—softer sandwich breads tended to flatten into an undesirable thinness. The correct ratio of meat to cheese is key to this panini recipe. These amounts make for a panini with cheese that melts around the filling without becoming messy. Brushing the outside of the bread with butter or oil didn’t work well here; it just made the bread greasy. We pressed these sandwiches without any fat for the proper crispy, toasted texture.

Before You Begin

The tangy flavor of sharp provolone works best here.

Instructions

Pulse tomatoes, reserved oil, olives, basil, vinegar, and oregano in food processor until finely chopped.

Spread tomato mixture evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices bread, then top with salami, capicola, and remaining cheese. Arrange remaining bread, tomato-side down, over cheese.

Heat grill pan over medium heat for 1 minute. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until golden brown and cheese is melted, 4 to 6 minutes per side. Transfer to wire rack and repeat with remaining sandwiches. Serve.