Bite-Sized Gallo Salame Pesto Panini

Recipe categories: 
Recipe ingredient list: 

8 oz sliced Gallo Salame Italian Dry Salame
12 inch Ciabatta bread, sliced in half, lengthwise
2 vine ripe tomatoes, sliced thinly
1/2 bunch of fresh basil, stems removed
1/2 cup extra virgin olive oil
2 peeled garlic cloves
2 tbsp pine nuts (optional)
1 lb fresh mozzarella, sliced thinly

Recipe instruction list: 
  1. Add basil, pine nuts, garlic cloves and a pinch of salt to a blender.
  2. Blend while streaming in extra virgin olive oil to blend the pesto.
  3. Spread the pesto on both sides of ciabatta bread.
  4. Build the sandwich with Gallo Salame, sliced tomatoes and sliced mozzarella.
  5. Sprinkle with a little salt and pepper.
  6. To cook, use either a Panini press or griddle pan with a plate to weigh down the sandwich.
  7. Cook until both sides are golden brown, about 4 minutes per side.
  8. Cut the sandwiches in little 1-inch cubes and serve immediately.Place the slices of Italian Dry Gallo Salame, sliced ham, sliced turkey, American cheese, and sliced tomatoes between two slices of bread
Recipe serving: 
Recipe image thumbnail: 
Recipe product: 
Gallo Italian Dry Salame Sliced