Family-Size Italian Panini

This is a perfect sammie to take along tomorrow for the Opening Day of Boating!!
(serves 4)

1/2 cup pickled banana peppers, plus 1 T. bring
1/4 cup pimiento-stuffed olives
1/2 t. dried oregano
1/4 cup EVOO
1 16" loaf of soft Italian bread
1 small Campari* tomato, thinly sliced
4 oz. deli-sliced Genoa salami
4 oz. deli-sliced ham
2 oz. deli-sliced coppa
4 oz. deli-sliced provolone cheese
Kosher salt and freshly ground pepper
2 romaine lettuce hearts, chopped

Preheat the oven to 425. Pulse the banana peppers, olives, 1/4 t. oregano, and 1 T. olive oil in a food processor until finely chopped. Split open the loaf of bread, leaving one side attached. Brush the inside with 2 T. oil. Fill with a layer of tomato, then salami, ham, coppa, and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weigh it down. Bake until the bread is crisp and the cheese is melted, about 20 min. Meanwhile, whisk the banana pepper brine, remaining 1 T. olive oil, remaining 1/4 t. oregano, and a pinch each of S&P in a large bowl. Toss with the romaine. To serves, unwrap the sammie and cut into pieces. Serve with the salad, cold red grapes*, and Lay's Potato Chips*.

"We are created in the image of a God who is loving and relational."

Editor's note: Happy Birthday to ME!!

Don't forget to have some FUN today.

Love,

Chef Deb (formerly known as Machete Milletti)