Italian Panini

Don't toss the bread that gets trimmed from the loaf. Use it to make bread crumbs for pasta dishes or croutons for your favorite soup or salad.

Makes: 4 servings (1 panini); Total time: about 25 minutes

FOR THE PESTO MAYONNAISE, PURÉE:
6large cloves garlic6 large cloves
2cups packed fresh basil leaves2 cups
1⁄2cup grated Parmesan1⁄2 cup
1⁄4cup extra-virgin olive oil1⁄4 cup
1⁄2tsp. kosher salt1⁄2 tsp.
1⁄2tsp. red pepper flakes1⁄2 tsp.
1⁄4cup mayonnaise1⁄4 cup
FOR THE ONION RELISH, COMBINE:
1cup thinly sliced red onion1 cup
2Tbsp. extra-virgin olive oil2 Tbsp.
1Tbsp. red wine vinegar1 Tbsp.
1tsp. chopped fresh oregano1 tsp.
Salt and black pepper to taste
FOR THE SANDWICH, TRIM:
1round loaf unsliced Italian or French white bread (1 lb.)1 round loaf
6oz. provolone, thinly sliced6 oz.
4oz. capocollo or deli ham, thinly sliced4 oz.
4oz. hard salami, thinly sliced4 oz.
1cup arugula1 cup
Olive oil

Preheat grill to low. Brush grill grate with oil.

For the pesto mayonnaise, purée garlic, basil, Parmesan, ¼ cup oil, ½ tsp. salt, and pepper flakes in a food processor. Transfer to a bowl and whisk in mayonnaise; cover and chill until ready to serve.

For the onion relish, combine onion, 2 Tbsp. oil, vinegar, and oregano in a small bowl; season with salt and black pepper.

For the sandwich, trim top and bottom crusts from bread to make flat surfaces. Slice trimmed loaf in half horizontally.

Place a single layer of provolone on one bread slice; spread pesto mayonnaise over provolone. Layer capocollo, salami, onion relish, arugula, remaining provolone, and remaining bread slice on top.

Brush both sides of panini with oil; transfer to grill, placing a cast-iron skillet on top to weigh it down. Grill panini, covered, until cheese melts, about 3 minutes per side.

Nutrition Information
Per serving: 636 cal; 37g total fat (12g sat); 72mg chol; 1642mg sodium; 50g carb; 1g fiber; 28g protein

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