Place the whole peppers on a baking sheet.
Roast for 30 to 40 minutes, turning them about
halfway through, until the peppers look wrinkled
and collapsed and slightly charred. Remove
them from the oven and cover them tightly with
aluminum foil. Let them rest for about a half
Once cool enough to handle, use paper towels
to rub off and discard the skin, then cut the
peppers into quarters, removing the stems, ribs,
and seeds. Put the peppers in a small bowl.
Brush both sides of the bread slices with olive
oil. Toast using either a panini press or a grill
pan, or under the broiler. When the bread is
evenly toasted, remove from the heat and rub
one side with garlic.
To assemble the panini: Set the bread on a
cutting board and top it with the sliced salami,
folding it in half to give it some height. Layer
some of the red peppers on top, then garnish
with fresh dill. Finish with a sprinkle of flaky
salt and a drizzle of olive oil.
Place on a wooden serving board. Using a sharp
knife, slice each panino into three or four pieces, and serve.
Roasting the peppers for this panino is probably the most time-consuming step for this recipe. Substitute with Melissa’s Roasted Peppers and cut your time down in half.