Genoa Salami, Provolone Cheese, Pesto Ciabatta Panini

  • 06.19.20
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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 Cheese, Pesto Ciabatta Panini

 

Genoa Salami, Provolone Cheese, Pesto Ciabatta Panini
Nutrition Facts
Genoa Salami, Provolone, Pesto Ciabatta Panini
Amount Per Serving
Calories 578 Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 8g50%
Sodium 2mg0%
Potassium 60mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Genoa Salami, Provolone, Pesto Ciabatta Panini

  • 5 mins total
  • 5 mins prep
  • serves 1 people

Ingredients

Original recipe yields 1 servings

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  • 1 package Citterio Genoa Salami, Provolone Cheese Fresco
  • ciabatta bread
  • mixed salad
  • fresh tomato, sliced
  • olive oil
  • pesto
PESTO
  • 2 bunches fresh basil, leaves removed and cleaned of any hard stem
  • 1 tablespoon pine nuts
  • 1 walnut
  • ½ garlic clove
  • 4 tablespoons Parmiggiano cheese
  • 4 tablespoons olive oil

Instructions

PESTO
  1. 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
  1. Slice the ciabatta bread in half. On each bread halves, spread a generous amount of pesto.

  2. On one half, layer provolone cheese slices, top with Genoa Salami. Another layer or Provolone Cheese Fresco, sliced tomatoes, mixed salad.

  3. Lightly drizzle the salad with olive oil, and top with the other half of the bread.

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