Antipasto Stromboli Panini…and a visit to the King’s Hawaiian Bakery!

Name: Antipasto Stromboli Panini…and a visit to the King’s Hawaiian Bakery!
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps basil pesto; 113 grams fresh mozzarella, sliced; 454 grams sweet Hawaiian bread or ciabatta; 3 Tbsps olive tapenade; 4 slices prosciutto; 59 milliliters roasted red peppers, sliced; 6 slices hot sopressata or other salami

You can never have too many main course recipes, so give Antipasto Stromboli Panini…and a visit to the King’s Hawaiian Bakery! a try. This recipe serves 8. One serving contains 312 calories, 14g of protein, and 14g of fat. If you have prosciutto, mozzarella, hawaiian bread, and a few other ingredients on hand, you can make it. To use up the Hawaiian bread you could follow this main course with the Chocolate Bread Pudding with Rum Toffee Sauce as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat the panini maker to medium heat.Split the bread lengthwise to create top and bottom halves.

Ingredients you will need

Bread

Equipment you will use

Panini Press

Spread tapenade inside the bottom half of bread and spread pesto inside the top half.On the bottom half of bread, layer on the mozzarella, prosciutto, hot sopressata and roasted red peppers. Close the sandwich with the top half of bread.Grill the sandwich until the cheese is melted, 8 to 10 minutes. Slice the sandwich into 8 wedge portions and serve.

Ingredients you will need

Roasted Red Peppers