8 slices rosemary Italian bread
2 whole marinated artichokes, thinly sliced
4 slices sharp provolone
1/4 lb lean capicola
1/4 lb spicy sopressata
1/4 lb mortadella
1/4 lb prosciutto
Create a single layer of each meat on one slice of bread. Top with single layer of marinaded artichokes. Top with a single layer of cheese. Top with a second piece of bread. Brush the exposed sides of the bread with a small amount of olive oil. Place on your panini press and press on medium heat, until the sandwich is warm and the cheese is melty. Repeat for the remaining bread and meat.
I think this might be my favorite panini recipe so far. Of course, I’ve thought that after eating all of the panini I have posted this week so might want to take that with a grain of salt but if I opened up an Italian deli tomorrow, this would be the first thing I added to my menu. We used some great locally made rosemary Italian bread (you can use plain Italian bread instead) and some artichokes from the deli counter vs the ones in a jar. They are surprisingly pricey but they were also delicious. The the meats came from our favorite Italian deli but I did use the more reasonably priced grocery store deli sliced cheese for the provolone. While the meats we get at our Italian deli are far superior to what we can get at the local supermarket, when it comes to using just a bit of provolone on a sandwich, I don’t think the difference is so great. Anyway, the flavors in this sandwich just melt together. I love it! It is also a delicious sandwich to serve even if you don’t have a press. I made a similar sandwich “cold” with the leftovers the next day and it was nearly as good as it was all pressed and melty.