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Italian Bruschetta Panini

Italian Bruschetta Panini
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Dressing
GREY POUPON Country Dijon Mustard 2.6 oz. 1/3 cup
red wine vinegar 5.3 fl oz 2/3 cup
extra virgin olive oil 10.6 fl oz 1-1/3 cup
Bruschetta
plum tomatoes, diced 12 oz. 2 cups
red onions, diced 2.25 oz. 1/2 cup
fresh basil, chopped - 1/2 cup
KRAFT 100% Shredded Parmesan Cheese - Full Moisture 1.3 oz. 1/3 cup
Sandwich Assembly
ciabatta sandwich rolls, split - 16 each
pepperoni, sliced 8 oz. 48 slices
Genoa salami 1 lb. 48 slices
sopressata, sliced 1 lb. 48 slices
provolone cheese, sliced 1 lb. 32 slices

Directions

DRESSING:
WHISK ingredients until blended.

BRUSCHETTA:
COMBINE ingredients.

FOR each serving: Drizzle 1 Tbsp. Dressing onto bottom half of 1 roll; cover with 3 slices of each meat and 2 cheese slices. Top with 3 Tbsp. Bruschetta, 1 Tbsp. of the remaining dressing and top of roll. Cook in panini grill until cheese is melted and sandwich is lightly browned.

Kraft Kitchens Tips

Substitute
Substitute 2 crusty Italian bread slices for each split sandwich roll.
K:63049v01:143955
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Nutritional Information

Nutrition Information

Calories
 690
Total fat
 54 g
Saturated fat
 17 g
Cholesterol
 80 mg
Sodium
 1900 mg
Carbohydrate
 26 g
Dietary fiber
 2 g
Sugars
 2 g
Protein
 27 g
Vitamin A
 15 %DV
Vitamin C
 8 %DV
Calcium
 25 %DV
Iron
 8 %DV