The trick is to smoke the meat and not make the meat smoke
MEATLOVER'S PIZZA PANINI
Date:June 08, 2010 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.
Meatlover’s Pizza Panini
I tried two breads: A sourdough boulle & a rosemary & olive oil boulle. Here the bread & ham are off to the grille
The bread is getting a light toast, the ham steak is getting grilled and the pepperonis are being grilled in a grill basket
The bread & ham steak are back inside. The ham gets diced & the bread is laid out toasted side up.
First topping was some tomato basil pasta sauce, followed by the five cheese blend
The grilled pepperoni is next...
Followed by the sausage...
Last is the diced ham
The toppings are in place. At the last minute I decided to put a light coating of the sauce on the top piece of bread
The paninis were cooked with a 1/4 sheet pan and foil wrapped brick serving as a press.
The paninis are done. The rosemary olive oil bread is on the left, the sourdough on the right
The sheet pan brick combo give you nice deep grill marks. The panini looks like it was made on an indoor panini prsss
The panini were sliced in half & are ready to eat. I didn’t have a favorite between the two breads. Both were great!
Among all of the paninis I have come up with myself, this is by far my favorite.
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I was foraging through the fridge & I found a small amount of pepperoni, a hot Italian sausage, half a ham steak, & some five cheese pizza shredded cheese blend. Sounded perfect for a grilled pizza but there wasn’t enough so thought this would make a great panini. I grilled the pepperonis & ham steak and took the sausage out of the casing & then fried it up. While the pepperonis flared up a bit, grilling them got rid of the grease and crisped them up nicely. I also gave the side of the bread that was going to be the inside of the sandwich a light toast to help it hold the sauce without soaking in. After the paninis were assembled, I returned them to the grill which was set to medium low. I grilled them using a 1/4 sheet pan and a foil wrapped brick to help press the paninis. The paninis toasted up nicely and I have to say out of all of the paninis I have created from my own recipe, these are by far the best.
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