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Salami-Tomato Panini
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Prep Time:
35 minutes
Total Time:
35 minutes
Renowned chef Beth Dooley presents a beloved recipe.
Ingredients:
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1/4 cup balsamic vinaigrette
  • 8 slices salami
  • 8 oz water-packed fresh mozzarella cheese, drained, cut into 8 slices
  • 2 medium tomatoes, each cut into 4 slices
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
Instructions:
  • Preheat oven to 375°F and lightly grease a large cookie sheet with vegetable oil.
  • Place the pizza crust dough on a cookie sheet and shape it into a 16x11-inch rectangle by gently stretching the dough. Bake until light brown, which should take about 9 to 16 minutes. Allow it to cool for about 15 minutes before handling.
  • Cut the cooled pizza crust in half lengthwise and then crosswise to create 4 rectangles. Transfer the rectangles from the cookie sheet, and cut each one in half crosswise to yield 8 squares in total.
  • Drizzle each crust square with 1 tablespoon of vinaigrette. Layer each one with 2 slices of salami, 2 slices of mozzarella, 2 slices of tomato, and 1 tablespoon of Parmesan cheese. Garnish with parsley and top with the remaining crust squares.
  • 1. Preheat a 12-inch skillet or cast-iron skillet over medium heat. Drizzle 1 tablespoon of oil into the skillet. Add 2 sandwiches to the skillet. Place a smaller skillet or saucepan on top of the sandwiches to lightly flatten them; keep it on during cooking. Cook for 1 to 2 minutes on each side until the bread is golden brown and crispy and the fillings are heated through. Remove the sandwiches from the skillet and cover to keep warm. Repeat with the remaining oil and sandwiches.

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