Simple, homemade recipes.


Sopressata, fennel, and aged gouda panini

15 minutes | Serves 4

Salami of any kind pairs so well with a fennel slaw. It’s a must try.

8 slices of fresh bread of your choosing (whole wheat used here)
4 ounces of aged gouda (or an alternative sharp cheese)
4 ounces of sopressata/ about 24 slices (or alternative salami of your choosing)
1 small fennel bulb, sliced as thinly as possible (mandoline is a great tool)
2 tablespoons of olive oil
Juice of 1/2 a lemon
Salt and pepper

Begin heating panini grill. Assemble sopressata and gouda between 2 slices and begin grilling for about 5 minutes. Slice fennel and put it in a mixing bowl. Add olive oil, lemon, salt and pepper. Mix together and set aside. Monitor panini and decide when first side is grilled to your liking. Flip it and continue grilling about another 5 minutes. When grilling is completed, add fennel slaw and serve.

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