Panini Bar

Setting up a panini bar makes assembling sandwiches almost as much fun as eating them. A selection of Italian cold cuts and cheeses,
anchovies, freshly made pesto and tapenade, and two kinds of bread ensure that there is a combination to please everyone.

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040 Colerain Ave
INCINNATI, OH 45251

Ingredients

2 loaves ciabatta, halved horizontally 2 tomatoes, thinly sliced

1 loaf whole-grain bread, sliced 1/2 inch thick 1 head radicchio, leaves separated

Martha's Pesto 1 bunch fresh basil

Olive Tapenade 1 jar (3 ounces) best-quality anchovies

1/2 pound each thinly sliced soppressata, prosciutto, 1 bunch fresh oregano
bresaola, and coppa
Lemon wedges, for squeezing
1/2 pound each thinly sliced smoked mozzarella, fresh
Extra-virgin olive oil, for brushing
mozzarella, provolone, fontina, and ricotta cheeses

Directions

Preheat oven to 200 degrees. Set out ingredients for guests to build panini. Heat a panini press. Brush each sandwich with oil, and
place in press. Grill according to manufacturer's instructions. Alternatively, heat a skillet over medium-low heat. Place a sandwich in
skillet, and top with a smaller heavy skillet. Cook, ipping once, until bread is golden brown and cheese melts, 3 to 4 minutes per side.
Transfer to oven to keep warm. Repeat.

Cook's Notes

To serve the panini all at once, keep them warm in a low-

temperature oven after cooking them one by one.