
Genoa Salami, Provolone Cheese, Pesto Ciabatta Panini
- 06.19.20
Genoa Salami, Provolone Cheese, Pesto Ciabatta Panini. Who does not like a great panini, right? I sure do even though I do not make them often I sure do enjoy one. However, I am picky about the content.
A few weeks ago I was contacted by Citterio USA and asked if I wanted to be their brand ambassador for one of their products. Love their products and have been enjoying them since I have been a child in Italy. I said yes immediately. Could not wait to receive my package.
The package arrived at the same time that I was making my fettuccine al pesto. Perfect opportunity to use the pesto with the Genoa Salami and Provolone Cheese Fresco, as I did not use it all.
Thinly pre-sliced Genoa Salami and Provolone Cheese are perfect for entertaining as charcuterie platter, or as a small snack plate, as they are in a ciabatta, focaccia, or Italian roll.
The Genoa Salami and Provolone Cheese Fresco are the perfect combinations with the right amount of flavor. And being sliced thinly, that flavor is even more intensified and enjoyable.
Here is my personal version of Genoa Salami, Provolone Cheese Fresco, Pesto Ciabatta Panini.
Buon Appetito!
Genoa Salami, Provolone, Pesto Ciabatta Panini
- 5 mins total
- 5 mins prep
- serves 1 people
Ingredients
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1 package Citterio Genoa Salami, Provolone Cheese Fresco
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ciabatta bread
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mixed salad
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fresh tomato, sliced
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olive oil
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pesto
PESTO
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2 bunches fresh basil, leaves removed and cleaned of any hard stem
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1 tablespoon pine nuts
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1 walnut
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½ garlic clove
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4 tablespoons Parmiggiano cheese
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4 tablespoons olive oil
Instructions
PESTO
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Put some water in a pan and bring to a boil. When boiling add the basil leaves and blanch for less than a minute. Drain. In a blender place the basil, pine nuts, walnut, garlic, Parmiggiano and the olive oil. Blend on high. When all the ingredients are well blended, add the heavy cream.
PANINI
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Slice the ciabatta bread in half. On each bread halves, spread a generous amount of pesto.
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On one half, layer provolone cheese slices, top with Genoa Salami. Another layer or Provolone Cheese Fresco, sliced tomatoes, mixed salad.
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Lightly drizzle the salad with olive oil, and top with the other half of the bread.
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