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Don Corleone's Killer Antipasto Panini




Source of Recipe


Pat Harmon


List of Ingredients




# 1/3 cup sun-dried tomato-flavored light mayonnaise (see note)
# 2 tablespoons grated Asiago cheese
# 2 tablespoons Kalamata olives, pitted, chopped
# 1/4 cup marinated artichokes, drained, coarsely chopped
# One 8-inch round Asiago or other Italian cheese-flavored focaccia
# 6 slices hard salami, thinly sliced
# 6 slices capicola ham, thinly sliced
# 6 slices provolone cheese
# 2 ounces flat anchovy filets, drained (optional)
# 1 large roasted red pepper
# 1 tablespoon fresh basil, chopped

Recipe



In a small bowl, mix together sun-dried tomato-flavored light mayonnaise, Asiago cheese, chopped olives and chopped artichokes. Cut the focaccia in half horizontally. Spread mayonnaise mixture over inside of top of focaccia. Layer salami, capicola ham and provolone cheese on bottom of bread. Place anchovy filets, if desired, on top in a spoke fashion. Cut roasted red pepper into pieces to fit over top and place over anchovies. Sprinkle with chopped basil. Cover with focaccia top. Cut into 4 sandwich pieces. Makes 4 servings.

NOTE: Harmon suggests using French's Gourmayo brand flavored mayonnaise. This can be substituted with 1 tablespoon chopped sun-dried tomatoes mixed into 1/3 cup light mayonnaise.

Variations:

Following are some variations on the winning sandwich suggested by the Westmoreland County Community College faculty, who serve as judges for the Home Plate recipe contest. The judges are Cindy Komarinski, Cheryl Byers Shipley, Carl Dunkel and Mary Zappone.

# Place toppings on a hot crust, served open-faced, or pizza-style.

# Other flavors of focaccia or other thick, dense bread or even Boboli shells can be used

# Cut into bite-size pieces and serve as an appetizer.

# Change the variety of meats and cheeses.

# Add a layer of lettuce or other greens to the filling.

# Assemble sandwich open-faced, leaving off top bread slice. Heat under broiler, then close sandwich.