This Italian Panini features savory deli meats, creamy provolone, and zesty vegetables layered between Tuscan Bakery Bread brushed with olive oil and hoagie dressing. Topped with roasted pepper bruschetta and oregano, then grilled to perfection for a crispy, melty delight. Enjoy a taste of Italy in just 20 minutes!
2 slices Tuscan Bakery Bread
1/2 tablespoon olive oil
1 tablespoons Dietz & Watson Hoagie Dressing
4 slices provolone cheese
2 slices deli ham
3 slices genoa salami
4 slices deli pepperoni
4-6 slices Roma tomatoes
1 tablespoon DeLallo Roasted Pepper Bruschetta
1/8 red onion, thinly sliced
1 tablespoon sliced pepperoncini peppers
1/2 tablespoon dried oregano
Brush the outside of each slice of Tuscan Bakery Bread with olive oil.
Brush inside of the bread with Dietz & Watson Hoagie Dressing.
Smear the bottom slice of bread with DeLallo Roasted Pepper Bruschetta.
Sprinkle dried oregano over the bruschetta.
Place 2 slices of provolone cheese on top of the bruschetta.
Add deli ham on top of the cheese.
Layer genoa salami and deli pepperoni on top of the ham.
Add Roma tomatoes, 2 rings of red onion, and one sliced pepperoncini peppers.
Place 2 more slices of provolone cheese on top of the toppings.
Top with the remaining slice of bread.
Grill in your panini press or in a hot skillet until the bread is golden and the cheese ismelted, about 3-5 minutes per side.
Remove from heat, allow to set, slice and enjoy.
