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Tuesday, July 12, 2011

Artichoke Salami Paninis

This recipe comes from Emeril Lagasse of Food Network fame. I make my own focaccia  bread, with half wheat/ half white flour. It has a great flavor that comes from the combination of all the ingredients, but what really brings it all together is the vinaigrette. Search for nitrate-free salami. If you can't find that, pastrami or even pepperoni also work in this recipe.

I serve this with whatever vegetable I have on hand. In this picture are zucchinis from our garden, sliced, breaded and baked. 


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 12 slices focaccia bread, sliced
  • 6 ounces thinly sliced provolone
  • 1 (6-ounce) jar marinated artichoke hearts, drained and sliced
  • 2 ounces thinly sliced genoa salami


Whisk the olive oil, vinegar, oregano, garlic, and salt in a small bowl. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice. Divide the provolone equally among the bread slices. Top 6 of the slices of bread equally with the sliced artichoke hearts and sliced genoa salami and then place the remaining 6 slices on top. Brush the outsides of each sandwich with olive oil if desired.

Cook at medium heat (on a skillet or frying pan) until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula, about 4 to 5 minutes per side.

This post is part of Real Food Wednesdays.

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