The trick is to smoke the meat and not make the meat smoke
Date:August 24, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The toppings consist of onion, cilantro, tomato & garlic
Combined in a bowl with EVOO, Kosher salt & black pepper
To make an “Italian salsa”
The bread was a garlic herb bread
Sliced on the diagonal to make a larger surface area. The bread receives EVOO
Let the layering begin: first imported ham...
Followed by soppressata (pressed Italian salami)...
Then hot genoa salami...
Then the blended toppings...
Finally topped with havarti cheese
The sandwiches are in the panini bread grillers over a medium heat fire
About 5 minutes per side toasts the bread and melts the cheese
The paninis are ready to eat
This panini was very spicy and flavorful
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After poking around my site you’ve probably figured out I am not exactly a vegetarian. I am going to start making some panini from a great book I picked up a month ago. But in the meantime I am winging it and going with I know best: meat. This panini used imported ham, soppressata (a pressed salami), and hot genoa salami. This gave me sweet, salty and spicy flavors. Next I made some toppings by blending diced onions, tomatoes, garlic & cilantro with EVOO, kosher salt & black pepper. Havarti cheese finished off the sandwich. It was a well rounded blend of flavors and will definitely be made again.
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