Sopressata and Pesto Panini
Sopressata and Pesto Panini
Prep:
5 Minutes
Cook:
20 Minutes
Serves:
4
Submitted by:
Neens from Ono Yum
Meet the Chef!
Neens from Ono Yum
Neens grew up in the island-style communities of San Diego. Far from Hawaii, but close to plate lunch, surfing and ukulele jammin, Neens is the creator of the Musubi Map and the I Love Poke Festival, both vehicles that reflect his passion for all things Hawaiian. He was raised on local-style home cooking thanks to his Mom, Gles, also known as the Filipina Betty Crocker. This recipe is one of Neens’ favorite dishes that he grew up eating, courtesy of his Mom. Thanks, Mom!
Recipe Details
Ingredients
8 ounces Sopressata (or salami), from your local charcuterie or deli section
8 ounces Mozzarella cheese, sliced or shredded
1/2 cup Basil pesto
Red chili flake, to taste
8 slices KING’S HAWAIIAN Original Hawaiian Sweet Sliced Bread
Preparation
Step 1
Heat panini press to medium-high heat
Step 2
Mix red chili flake with pesto to taste. Then spread about 1-2 Tbsp pesto on one side of each bread slice
Step 3
Alternately stack at least 3 layers of mozzarella and sopressata on bread to build sandwich
Step 4
Lightly grease or use cooking spray on panini press. Place panini inside and close for 4-6 minutes until cheese is melted and the bread is golden brown
Step 5
Cut each panini into triangles from corner to corner and serve with extra chili flake and pesto
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Soft and irresistible, with just a touch of sweetness to make your next sandwich or breakfast bread special.
