1/4 lb mortadella or 1/4 lb
1/4 lb sopressata or 1/4 lb prosciutto or 1/4 lb
( to taste or see recipe #468165)
- Cut the French bread into diagonal slices, about 1/2 inch thick each. With the olive oil, brush the inner side of each bread slice.
- Starting on the bottom layer of the bread, layer the provolone. On top of the provolone layer the mortadella, salami and sopressata. Top with a couple of teaspoons giardiniera. Put another layer of cheese on the second slice of bread and close the sandwich.
- Spray a panini pan lightly with cooking spray and cook over medium-low heat, cook until golden brown and cheese is melted. Flip halfway though so that both sides have grill marks. Serve immediately.