Ciabatta Panini recipe

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Ingredients

8 slices provolone cheese
4 ciabatta rolls, split
12 slices pancetta
2 cups baby spinach leaves
1 large tomato, sliced
2 roasted red bell peppers, sliced
½ small red onion, thinly sliced
¼ cup olive oil
2 tablespoons red wine vinegar
salt and ground black pepper to taste

Nutrition Info

661.4 calories
carbohydrate: 37.7 g
cholesterol: 69.4 mg
fat: 42.6 g
fiber: 2.9 g
protein: 31.5 g
saturatedFat: 15.9 g
servingSize: -
sodium: 1699.6 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat panini press and lightly oil the grates.

  2. Place a slice of provolone cheese on both top and bottom pieces of ciabatta bread. Layer 3 slices pancetta and 1/4 cup spinach over the 4 bottom slices of bread. Divide tomato, bell peppers, and onion equally among the sandwiches. Drizzle each sandwich with about 1 teaspoon each olive oil and vinegar, season with salt and pepper. Replace tops of ciabatta rolls and brush with the remaining olive oil.

  3. Place sandwiches on the panini grill, close the press tightly on top. Cook until golden brown and cheese is melted, about 5 minutes.

Recipe Yield

4 paninis

Recipe Note

A yummy warm sandwich served by itself with lunch or with soup for dinner! This meal can also be easily adjusted to suit your individual tastes and lifestyles.

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