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Genoa Salami, Provolone, Pesto Ciabatta Panini

Course Sandwich, Snack
Cuisine Italian
Keyword citterio, genoa salami, provolone cheese
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 people
Calories 578 kcal

Ingredients

  • 1 package Citterio Genoa Salami, Provolone Cheese Fresco 1 package Citterio Genoa Salami, Provolone Cheese Fresco
  • ciabatta bread ciabatta bread
  • mixed salad mixed salad
  • fresh tomato fresh tomato, sliced
  • olive oil olive oil
  • pesto pesto

PESTO

  • 2 fresh basil 2 bunches fresh basil, leaves removed and cleaned of any hard stem
  • 1 tablespoon pine nuts 1 tablespoon pine nuts
  • 1 walnut 1 walnut
  • ½ garlic clove ½ garlic clove
  • 4 tablespoons Parmiggiano cheese 4 tablespoons Parmiggiano cheese
  • 4 tablespoons olive oil 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.

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.