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Italian panini for a late fall picnic-feature-panini on wood board

Italian Panini for a late Fall lakeside Picnic

Italian Panini for a late Fall lakeside Picnic. A great location by the lake, wonderful friends, and good food: soup and sandwich, among other delicious accompaniments, including dessert. Come with us as we share recipes, pictures, and suggestions for a marvelous outdoor feast!

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Soppressata Panini

  • 1 baguette cut into four, each quarter cut in half lenghtwise
  • Ajvar or Gloria spread (roasted red pepper/eggplant spread)
  • 12 slices of mild soppressata
  • 4 slices of mild Provolone

Grilled vegetables panini

  • 1 small eggplant
  • 1 red or orange pepper
  • 1 zucchini
  • 3 tablespoons evo oil
  • salt & pepper
  • 1 small garlic, minced
  • 1 tablespoon fresh parsley, minced
  • 1 baguette cut into four, each quarter cut in half lenghtwise
  • Ajvar or Gloria spread (roasted red pepper/eggplant spread)
  • 4 slices of Gruyère

Instructions

  1. Grill eggplant, zucchini, and pepper slices in a grilling pan. Place in a bowl and toss with evo oil, minced garlic, salt, pepper, and fresh minced parsley. Set aside. 
  2. Cut one baguette into four and the pieces of baguette in half. Slather some roasted red pepper spread on each side (you can  find this type of spread at one of your Italian grocery stores).
  3. On the veggie panini place slices of the grilled vegetables on the bottom piece of baguette and top with sliced Gruyère. Top with the the other piece of baguette and give it a little press. Wrap partially with some sandwich paper and tie.
  4. For the meat panini, cut the other baguette into four and the pieces in half. Again, slather the same roasted red pepper spread, place 3 slices of soppressata on the bottom of each piece of baguette and top with Provolone. Place the bread top on and again a little press. Wrap and tie. 

Notes

You can switch out soppressata for mortadella, Genoa salami, or prosciutto. 

You will have leftover grilled vegetables. Store in an airtight container and serve as a side or use for pizza topping.

You can find the roasted red pepper/eggplant spread at your local Italian grocer.

  • Author: Nicoletta and Loreto Sugarlovespices
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Soups and sandwiches
  • Method: Stovetop
  • Cuisine: Italian

Keywords: panini, picnic, Fall, lake, sweet potato, hummus, red lentils, soup, cookies, hot chocolate

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