Classic Panino: Salami, Mozzarella & Basil

Course Lunch

Cuisine American, Italian

Keyword panini, Sandwich

4 ciabatta or focaccia rolls or 1 long loaf, cut into 4 portions, split lengthwise
16-20 slices Genoa salami or mortadella/ prosciutto di Parma, thinly sliced
8-12 oz fresh mozzarella sliced thin
2 ripe plum tomatoes thinly sliced and patted dry
1 cup fresh basil leaves
½ cup basil pesto or ¼ cup extra virgin olive oil
Kosher salt and black pepper to taste
2 tablespoons olive oil for brushing the crust

Split the ciabatta rolls lengthwise. Spread pesto — or brush olive oil — edge-to-edge on both cut sides.
Layer the bottom half with mozzarella, the patted-dry tomato slices, and salami.
Top with fresh basil leaves and a light pinch of salt and pepper. Close the sandwich.
Brush the outside of both crusts lightly with olive oil.
Preheat your press to 375°F
Load the sandwich and let the hinge settle into place on its own. Ease it down — don't force it.
Press lightly until the crust shows deep golden grill lines and the mozzarella is fully melted and soft, about 3–4 minutes.
Rest 1 minute, slice on the diagonal, and serve.