The trick is to smoke the meat and not make the meat smoke

ITALIAN PANINI

  Date: August 24, 2007
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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.
Recipe Source:
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Deli Pani-COV-225x168
My Own Concoction:
View & Download the recipe in PDF form:

ITALIAN PANINI
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR Panini Bread Grillers