The main difference between a Panini and a regular sandwich is that it’s grilled with ridges, and the sandwich ingredients melt together in the cooking process, giving a delicious flavor and texture to the sandwich. The traditional way to create a Panini is with a special Panini grill, but a satisfactory Panini can be made with anything as simple as a skillet or frying pan! As Part of the Hormel Family Extended Ambassador program I’m happy to share with you this Pepperoni Panini Recipe.
1 (8-inch) loaf focaccia
6 tablespoons light garden vegetable cream cheese
1 tomato, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup Peloponnese® Roasted Florina Sweet Pepper Strips
2 slices red onion, separated into rings
24 slices Hormel® Pepperoni Giant Sliced
3/4 cup shredded Provolone cheese
Heat oven to 350°F.
Slice focaccia in half horizontally. Spread cut side of each half with 3 tablespoons cream cheese. Layer bottom half with tomato, bell pepper, roasted pepper, onion, pepperoni and shredded cheese. Cover with top half of focaccia.
Wrap sandwich tightly in aluminum foil. Bake 20 to 25 minutes or until hot. Cut into wedges.
This post is part of the Hormel Family Blogger Ambassador Program.