Finocchiona and Roasted Pepper Panino
You are going to love this panini recipe from Elizabeth Manchilli. You get to bring a taste of Rome into your home with each bite.
Servings
4people
Cook Time Passive Time
40minutes 30minutes
Servings
4people
Cook Time Passive Time
40minutes 30minutes
Ingredients
Instructions
  1. Preheat the oven to 500°F.
  2. 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 hour.
  3. 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.
  4. 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.
  5. 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.
  6. Place on a wooden serving board. Using a sharp knife, slice each panino into three or four pieces, and serve.
Recipe Notes

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.