Ligurian Panini

One of my favorite places to look for discounts is the Tuesday Morning retail stores.  If I'm in the market for high thread count sheets made in Italy or France, I always try there first.  But, I also try there first for home appliances.  I recently picked up a panini maker.  Not that I really needed it because using a stove top griddle with a cast iron skillet as a press, usually worked fine.  But, I often have golf luncheons and host couples' pre-tournament brunches at our house.  So, with the panini maker I can make a greater quantity more quickly.  I found this recipe at a Williams Sonoma store.  It's delicious.  Serves 6

Ligurian Panini

6 pieces focaccia, each 4 inches square
2 tbls olive oil
4 tbls black olive tapenade
6 oz fontina cheese, thinly sliced
18 thin slices salami
3 oz prosciutto, thinly sliced
2 roasted red bell peppers, peeled, seeded and thinly sliced
2 oz arugula

Preheat the panini maker according to instructions.  Slice through the middle of each focaccia square to make a top and bottom piece.  Lay the pieces, cut side down, on a work surface and brush the outside with the olive oil.  Turn the pieces, cut side up, and spread 2 tsp. of the tapenade on the top half of each piece.  On the bottom half, arrange the cheese slices, dividing evenly.  Top each with 3 slices of the salami and 1-2 pieces of the prosciutto.  Arrange the bell peppers and the arugula on top, dividing evenly.  Top each with one of the remaining focaccia pieces, oiled side up.  Place the sandwiches on the preheated panini maker and cook according to manufacturing instructions until the bread is golden and the cheese is melted, 3-4 minutes.  Transfer to a cutting board and cut in half.  Serve immediately.  Bon Appetito!