Best 4 Panini With Mortadella Pickled Red Onion And Aged Provolone Recipes
Indulge in a symphony of flavors with our Panini with Mortadella, Pickled Red Onion, and Aged Provolone. This delightful sandwich showcases the perfect balance of salty, tangy, and creamy ingredients. The mortadella, a traditional Italian sausage, brings a rich, savory taste, while the pickled red onion adds a vibrant crunch and tang. Aged provolone cheese provides a nutty, slightly sharp flavor that complements the other ingredients beautifully. Served on a toasted ciabatta roll, this panini is a delightful combination of textures and flavors that will tantalize your taste buds.
In addition to the main recipe, this article also includes a selection of other delectable panini recipes to satisfy every craving. Create a classic Italian Panini with Prosciutto, Arugula, and Fresh Mozzarella, featuring the salty sweetness of prosciutto, peppery arugula, and creamy mozzarella. For a vegetarian delight, try the Grilled Halloumi and Avocado Panini, where tangy halloumi and creamy avocado are perfectly paired with roasted red peppers and a balsamic glaze. And if you're looking for a hearty and flavorful option, the Cuban Panini with Roasted Pork, Ham, and Swiss Cheese is sure to hit the spot, with its tender roasted pork, savory ham, and melted Swiss cheese.
With its detailed instructions and stunning photography, this article will guide you through the process of crafting these irresistible panini sandwiches. Whether you're a seasoned cook or just starting out in the kitchen, you'll find everything you need to create a delicious and memorable meal. So gather your ingredients and prepare to embark on a culinary journey filled with tantalizing flavors and unforgettable taste sensations.
HAM AND MORTADELLA SANDWICH WITH PROVOLONE AND PICKLED HOT PEPPER RELISH
Provided by Anne Burrell
Categories main-dish
Time 2h10m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Preheat grill to medium.
- For the pepper relish:
- Grill the Fresno and bell peppers until they are BLACK on the outside. Put in a bowl, cover with plastic wrap and let rest for 10 minutes. Uncover the bowl and allow the peppers to cool. Remove the black char from the outside of the peppers and remove the seeds. Coarsely chop all the peppers and place in a medium bowl. Add the remaining ingredients and combine. Let sit for at least 1 hour before using.*Tip: This is great do ahead thing, or make a big batch and keep it, indefinitely, in the refrigerator.
- For the sandwich assembly:
- Cut the ciabatta rolls in half lengthwise, leaving 1 long side intact. Scoop out the inside and discard. Combine the vinegar and olive oil in a small bowl and brush on the inside of each roll. Be sure to evenly and thoroughly cover all parts of the bread, (don't miss any corners.) You may have some vinegar-olive oil leftover.
- Preheat the oven to 350 degrees F.
- Lay 4 pieces of provolone cheese inside each roll. Spread an even layer of the pepper relish on 1 side of each roll. Again, make sure it is an even layer, every bite needs to be the same! Crinkle 2 pieces of ham and gently lay them in a fluffy even layer on the pepper relish. Repeat this process with the mortadella. It is very important that the meat is crinkled and NOT folded in a flat piece. A folded hunk of meat results in a thick dense sandwich that is difficult to eat. Also be sure that the ham and mortadella are evenly distributed throughout the sandwich. Close the sandwich and give a little press to secure. Wrap the sandwich in foil.
- To finish the sandwich:
- Bake the sandwich in the preheated oven for 15 to 20 minutes or until the cheese is melted and the sandwich is hot all the way through. A panino press is also a great way to heat this up.
- Serve on individual plates and enjoy.
- A great sandwich is truly a thing of beauty!
PANINI WITH MORTADELLA, PICKLED RED ONION, AND AGED PROVOLONE
This delicicous panini recipe is courtsey of Scott Conant's "Bold Italian."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Heat a panini grill to hot or a grill pan to medium.
- Place slices of mortadella on one of the slices of ciabatta. Add onions and cheese; top with remaining slice of ciabatta.
- Brush top and bottom of the sandwich with olive oil. Place in panini grill and press until bread is crisp and brown, and cheese has melted slightly, 9 to 10 minutes. If using a grill pan, press sandwich down with a heavy pan set on top of the sandwich, cooking, turning once, 2 to 3 minutes per side. Cut sandwich in half and serve immediately.
PANZANELLA PANINI
I made this sandwich by combining my 2 favorite sandwiches, and salad, together. The result was delicious!
Provided by Mrs.Williams
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat a skillet over medium-low heat.
- Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
- Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 29.9 g, Cholesterol 35.8 mg, Fat 24.1 g, Fiber 2.1 g, Protein 18.5 g, SaturatedFat 8.1 g, Sodium 612.8 mg, Sugar 4.8 g
SCOTT CONANT'S PICKLED RED ONIONS
These pickled red onions are a great addition to any panini. Try them on Panini with Mortadella, Pickled Red Onion, and Aged Provolone. You can find this recipe in Scott Conant's "Bold Italian."
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a medium bowl with 1 cup water. Refrigerate, covered, for at least 8 hours and up to 1 week.
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh mortadella, pickled red onions, and aged provolone.
- Slice the mortadella and provolone cheese thinly so that they melt evenly.
- Spread the pesto on the bread evenly so that each bite has a good amount of flavor.
- Grill the panini over medium heat until the bread is golden brown and the cheese is melted and gooey.
- Serve the panini immediately with your favorite sides, such as a salad, soup, or chips.
Conclusion:
The panini with mortadella, pickled red onion, and aged provolone is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. The combination of flavors and textures is sure to please everyone. So next time you're looking for a new sandwich to try, give this one a try. You won't be disappointed.
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