Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices crusty Italian bread
1/2 cup Mixed Olive Mayonnaise
1 tablespoon Dijon mustard
1/2 cup Italian Sandwich Spread
24 thin summer sausage or salami slices
8 ounces fresh mozzarella cheese -- cubed
or
4 ounces processed mozzarella -- sliced
1 Roasted Bell Pepper -- cut into 16 slices
4 ounces provolone or feta cheese
thinly sliced or crumbled
1/4 cup extra virgin olive oil
Spread mayonnaise inside tops and bottoms of the bread and spread mustard on
the inside tops only. Cover bottoms with sandwich spread. Layer the salami,
mozzarella, the pepper slices, and provolone in that order over the spread.
Put the sandwiches together, brush the outside tops and bottoms with olive
oil, and grill until the crusts are golden brown and the cheeses have melted.
Transfer the sandwiches to a cutting board, let them set up for 2 minutes,
cut, and serve.
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NOTES : Variations: Chicken Sandwich, substitute 8 oz. cooked chicken, torn
into bite-sized pieces or sliced for salami. Vegetable Sandwich, substitute 12
fresh spinach leaves, washed and patted dry with paper towel, for salami. Cold
Sandwich, use 4 small panini loaves in place of bread. To serve, put the
sandwiches together, wrap in waxed paper and let the flavors set for 15
minutes before serving. Serve at room temperature. Yield: 4 sandwiches.
