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    You are in: Home / Recipes / Italian Panini Recipe
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    Italian Panini

    1/6 Photos of Italian Panini

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    Total Time:

    Prep Time:

    Cook Time:

    7 mins

    5 mins

    2 mins

    Ed&Theresa's Note:

    I received a Panini machine for Xmas. I tried to recreate my favorite panini; this is IT.

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    Units: US | Metric

    • 1 (12 inch) hoagie rolls (or the bread of your choice)
    • 1 tablespoon olive oil
    • 2 ounces Italian dressing
    • 2 slices provolone cheese
    • 4 slices deli ham
    • 8 slices genoa salami
    • 8 slices deli pepperoni
    • 4 slices tomatoes
    • 2 pepperoncini peppers (chopped)


    1. 1
      Cut roll open.
    2. 2
      Brush outside of roll with olive oil.
    3. 3
      Brush both sides of inside with italian dressing.
    4. 4
      Cut cheese in half, add the 4 halves to the bread.
    5. 5
      Add the remaining ingredients in order listed.
    6. 6
      Cut in half.
    7. 7
      Grill in your panini press or George Foreman grill.
    8. 8

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    Ratings & Reviews:

    • on April 09, 2010


      Really a delicious sandwich. I didnt use hoagie rolls, instead I used the Stoneground Rye from Panera Bread. I loved the flavor of the Italian dressing with the pepperoncini peppers. I didnt brush the outside with any oil and it wasnt missed in the least. I don't usually put anything on the outside when using my panini press. The flavours were absolutely yummy and I will be making this again. Thanks for sharing your recipe Ed&Theresa.

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    • on July 29, 2007


      I made this last week for my 10 yr old son, whose favorite sub in the world is the Subway BMT. He wanted to try a panini, and wanted it to contain the same meats and cheese as the BMT, so when I found this recipe I knew it was a winner. I used a fresh baked ciabatta loaf from my local grocery store (fresh baked, slightly heavy but not too thick bread really works best for paninos), which I brushed lightly with olive oil on the outside. I layered the bread with pepperoni, genoa salami, ham and provolone, then grilled. After grilling I added tomato slices, lettuce, banana peppers, red onions and a homemade red wine viniagrette (just a small amount), as well as light sea salt, freshly cracked black pepper and rubbed dried oregano. I cut it in half, let it rest about 5 minutes and served. Perfection!

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    • on June 27, 2007


      My hubby requested an Italian Panini after having one at a restaurant. I made a few alterations but nothing too major. ;) I used sourdough bread instead of a hoagie roll, I used hot banana peppers and unfortunately my tomato had gone bad when I went to slice it so no tomato. I don't have a panini press or George Foreman grill so I just fried them in a skillet. Homemade Italian Salad Dressing was my choice for the dressing. Next time, I'll just brush the outsides with the dressing rather than using it inside and brushing the outside with olive oil. I learned that technique in Grilled Bacon and Bleu Sandwiches and it works really well. You still get the flavor of the dressing without the added oil. Maybe because it was bread instead of a roll, we thought the paninis were a bit too greasy with both the dressing and olive oil used. They were still very good and we are looking forward to having them again. Thanks!

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    Nutritional Facts for Italian Panini

    Serving Size: 1 (276 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 533.4
    Calories from Fat 384
    Total Fat 42.7 g
    Saturated Fat 14.1 g
    Cholesterol 96.3 mg
    Sodium 2912.1 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 2.1 g
    Sugars 6.0 g
    Protein 26.8 g

    The following items or measurements are not included:

    hoagie rolls

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