- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Makes
- 4 sandwiches
Ingredients
- 1/4 cup
- butter, soft
- 60 mL
- 1/4 cup
- Compliments Mayonnaise
- 60 mL
- 1
- round loaf Store-Baked Sourdough Bread (600 g), sliced
- 1/4 cup
- Compliments Basil Pesto
- 60 mL
- 1 1/3 cup
- grated TreStelle Mozzarella Ball
- 325 mL
- 1 pkg
- San Danielle Prosciutto
- 8 slices/100 g
- 12 slices
- Maestro Calabrese Hot Salami
- 1 pkg
- Arla Creamy Havarti
- 8 slices/165 g
- 1
- large heirloom or hot house tomato, cut into 8 slices
Method
Step 1
In a small bowl, blend together the butter and mayo and until smooth. Spread the mixture on 1 side of 8 slices of bread. Turn over 4 of the slices; spread with pesto, top with grated mozzarella, prosciutto, salami, Havarti and tomato. Cap with the remaining 4 bread slices, butter-mayo side up.
Step 2
Heat a panini press to medium-high heat. Grill sandwiches until crisp, golden and heated through, 5 to 8 min. If you don't have a panini press, grill the sandwiches in a heavy-bottomed frypan, one side at a time. Gently pressing on the panini using a pot lid or the bottom of another frypan to crisp the bread and warm fillings. Flip and press to grill second side. Cool slightly, slice each in half to serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 sandwich):
- Calories:
- 1100
- Fat:
- 65 g
- Saturated Fat:
- 28 g
- Carbs:
- 82 g
- Fibre:
- 5 g
- Sugar:
- 2 g
- Cholesterol:
- 155 mg
- Protein:
- 43 g
- Sodium:
- 2530 mg
