Wouldn't these awesome sandwiches look fabulous on your food table at the next party! Love it paired with olives.
As with any recipe, you can make it your own by omitting ingredients you don't like and add those you do like.
It sure is a tall sandwich!
- 1/3 cup mayonnaise
- 2 garlic cloves, chopped
- 1 tbsp. olive oil
- 2 tbsp. Dijon mustard
- 2 tbsp. grated Asiago cheese
- Freshly ground pepper, to taste
- 1 rosemary focaccia (16-inch x 8-inches)
- 300 grams smoked turkey slices
- 300 grams ham slices
- 300 grams proscuitto slices
- 200 grams Swiss cheese slices
- 200 grams cheddar cheese slices
- 2 tbsp. sundried tomato spread
- 2 tbsp. basil pesto (store-bought or homemade)
- Giardiniera, olives or pickles, for serving
To make the Asiago and garlic mayonnaise: Add mayonnaise, garlic, olive oil, Dijon mustard, Asiago cheese and pepper. Stir to combine. Set aside.
To create a triple decker panini, slice foccaccia lengthwise twice to make three layers of bread.
Layer sandwich as desired with the deli meats, cheeses, flavoured mayonnaise, sundried tomato spread and basil pesto.
Toast sandwich in large Panini press until cheese melts and bread is toasted, about 5 to 8 minutes. Alternatively, wrap sandwich in foil and heat in preheated 400 degree F. oven until cheese melts, about 10 minutes.
Cut sandwich into 8 pieces. Serve with giardiniera, olives or pickles.
Yield: 8 servings.
The source is a Canadian cooking show, In The Kitchen with Stefano Faita