Italian Sub Panini
For the Bread:
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-baguette, cut into 6-inch pieces, cut open
For the Panini:
-Calabrian chili spread
-Genoa salami, thinly sliced
-Soppressata, thinly sliced
-mortadella, thinly sliced
-pepper jack cheese, thinly sliced
-provolone cheese, thinly sliced
-pepperoncini, sliced thin
-romaine lettuce, thinly sliced
-red wine vinaigrette (recipe below)
Preheat your panini press.
Open the bread and spread a little of the Calabrian chili on one or both sides of the bread. Layer a few slices of the salami, soppressata, mortadella, pepper jack cheese and provolone cheese on the baguette. Close the sandwich and place in the panini press. Press until golden brown.
While the panini is in the press, toss the romaine lettuce with a little red wine vinaigrette. Open the sandwich and top with the dressed romaine. Close and serve while warm.
For the Red Wine Vinaigrette:
-1 tablespoon red wine vinegar
-3 tablespoons olive oil
-Pinch dried oregano
-kosher salt and freshly ground black pepper, to taste
Whisk together all of the ingredients.