Genoa Salame and Grilled Vegetable Panini
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Genoa Salame and Grilled Vegetable Panini


Genoa Salame and Grilled Vegetable Panini


½ lb Columbus Pre-Sliced Genoa Salame
1 Carrot, sliced
1 Zucchini, sliced
½  Eggplant, sliced
3 Asparagus
1 Bell Pepper
Salt and Pepper, to taste
1 Tbsp. Extra Virgin Olive Oil
1 cup Goat Cheese
2 Tbsp. fresh Rosemary, finely chopped
2 Tbsp. fresh Sage, finely chopped
1 loaf  Ciabatta
2 cup Arugula



To grill the vegetables, marinate vegetables with salt, pepper and oil. Grill the vegetables, rotating sides. When done, set side and let cool at room temperature.

To make the goat cheese spread, combine goat cheese, rosemary, sage and salt and pepper to taste in a small bowl and mix thoroughly.

Cut ciabatta loaf into quarters and slice across the middle of each quarter to make pieces for a total of four sandwiches.

Spread goat cheese mixture on the top and bottom slices of bread; add grilled vegetables, salami and arugula. Place on panini press and cook until golden brown.  Otherwise, place sandwich in a grill pan on medium heat until desired doneness.

Makes 4 Sandwiches

Recipe credit: Many thanks to Chef Fabio Viviani for his delicious recipe!