Sopressata and Pesto Panini

Name: Sopressata and Pesto Panini
Prep time: 5 min
Cook time: 20 min
Yield: 4
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

Loading... change to JText

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!

View All Recipes By This Contributor

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

Would you like to submit a review?