Grilled Portobello & Gallo Salame Stack

Recipe categories: 
Recipe ingredient list: 

Panini
4 slices of crusty bread or 1/2 loaf of foccacia, split open
olive tapenade (directions below)
1/4 lb. sliced Gallo Salame
1/4 lb. sliced Gallo Salame Pepperoni
4 slices provolone cheese
1/4 cup grated mozzarella
oven roasted tomato (8 slices fresh tomato, brushed with olive oil and roasted in oven for 5 minutes at 400°) or 8 slices fresh tomato
4 leaves fresh basil, chopped
sprinkle of oregano, garlic powder and parsley
salt and pepper
extra virgin olive oil

Olive Tapenade
1 cup pitted kalamata olives or other black olives
2 tablespoons capers
3 cloves garlic, peeled
3 tbsp. chopped fresh parsley
1 tbsp. lemon juice
2 tbsp. rice wine vinegar
2 tbsp. olive oil
salt and pepper to taste

Recipe instruction list: 

Panini

  1. Layer salame, tapenade, provolone, pepperoni, tomato, mozzerella, basil and spices.
  2. Brush outside of bread with olive oil, then grill until golden brown and cheese seems melted. Cut in half.

Tapenade

  1. Place the garlic cloves into a blender or food processor; pulse to mince.
  2. Add the olives, capers, parsley, lemon juice, vinegar and olive oil.
  3. Blend until everything is finely chopped. Season to taste with salt and pepper.
Recipe serving: 
2 Paninis
Recipe image thumbnail: 
Recipe product: 
Gallo Italian Dry Salame Sliced