Ingredients
- 16 slice la brea bakery roasted garlic antipasto bread
- 3 tablespoon calabrian bomb (pepper paste)
- 4 ounce provolone cheese (8 slices)
- 4 ounce mortadella, thinly sliced
- 4 ounce salami
- 4 ounce proscuitto
- 1/2 ounce softened butter, for brushing the bread
Preparation
Baking Directions:
To assemble the sandwich: Lightly butter one side of each slice of bread.
Place half of the bread slices buttered side down.
Spread approximately 1 teaspoon of the pepper paste on the non-buttered side of the bread slices.
Place 1/2 of the provolone on top of the pepper paste, then layer 1/2 ounce of the mortadella on top of the provolone, rumpling it to create height.
Place 2 slices of the salami on top of the mortadella slices, then layer the prosciutto slices over the salami, rumpling the slices to create height.
Place the other half of the provolone slices on top of the prosciutto.
Close the sandwich and place one slice of the salami on top of the sandwich before grilling.
Grill the sandwiches in a moderately hot skillet or Panini grill for 4-5 minutes until the bread is golden brown and the cheese has melted.
If working in a skillet, turn sandwiches over halfway through grilling.
