Experience the Mediterranean in every bite of these delicious paninis, layered with deli meats, cheese, vegetables and a tasty olive salad.
Courtesy of Alison Kent
ingredients
directions
Olive Salad: In a bowl, combine olives, onion, garlic, olive oil, vinegar and pepper.
Cut focaccia into 4 pieces; cut each in half to open. Spread olive salad over cut sides of bread. Layer bottoms with cheese, turkey, ham, salami, basil and tomatoes. Sandwich with tops.
Cook in a greased panini press on medium heat until bread is crispy and golden, about 5 minutes.
Tip: No panini press? Toast in greased skillet over medium heat, pressing down on top with a weighted lid (a cast iron skillet works well) and turning once. For extra zing, add a pinch of hot pepper flakes and a spoonful of drained chopped capers to olive salad.