salami panini with basil artichoke spread
The above picture really doesn’t do this sandwich any justice – there was an unfortunate smudge on the camera lens that went unnoticed until after the sandwiches had been devoured. It does still slightly show off the lovely layers of salami, artichoke spread, spinach, and cheese. I found the basic recipe for this sandwich and decided it really wanted to be warmed up and made into a panini. You can use regular provolone cheese if you can’t find aged provolone, but the aged version really adds a nice punch of flavor.
Note: You will end up with more basil artichoke spread than you can possibly use in the paninis. I used up my remaining spread in a savory tomato pie, and I’ll share that recipe soon.
Salami Panini with Basil Artichoke Spread
Yields 4 sandwiches
For the Paninis:
8 slices sourdough or country bread
1/4 pound aged provolone cheese, grated
1/2 bunch spinach, stems trimmed
1/2 pound hard salami (we used Genoa), thinly sliced
1 tablespoon unsalted butter
For the Basil Artichoke Spread:
1 (14 oz.) can artichoke hearts, drained and rinsed
1/4 to 1/2 cup packed fresh basil leaves, roughly chopped
2 tablespoons mayonnaise
1/4 teaspoon crushed red-pepper flakes
1 tablespoon fresh lemon juice
salt and freshly cracked black pepper
- Preheat panini press.
- For the basil artichoke spread: combine artichoke hearts, basil, mayo, red pepper flakes, and lemon juice in food processor and pulse until smooth. Season with salt and pepper to taste.
- Butter the outside of each slice of bread.
- Assemble paninis: for each pair of bread slices, apply basil artichoke spread on one piece of bread. On the other piece of bread, add a quarter of the cheese, spinach, and salami. Top with the slice of bread that has the spread on it.
- Place two sandwiches at a time in the pre-heated panini press, and cook for a few minutes on medium, or until bread is toasted and golden-brown.