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Salami Panini

Salami Panini
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Serves 4| Hands-On Time: | Total Time:


  • 4 hamburger or hot dog buns, split
  • 4 ounces salami, thinly sliced
  • 4 ounces fontina cheese, thinly sliced
  • 4 jarred pepperoncini (hot Tuscan peppers), thinly sliced lengthwise (optional)
  • 2 tablespoons unsalted butter or olive oil


  1. Place the bottoms of the buns on a work surface, cut-side up. Top with the salami, fontina, and pepperoncini (if desired).
  2. Sandwich with the tops of the buns. Flatten slightly with the back of a spatula. Spread the top of each sandwich with ½ tablespoon of the butter.
  3. Heat a large skillet over medium heat. Cook the sandwiches, buttered-side down, pressing occasionally with the back of a spatula, for 2 minutes.
  4. Flip and cook until the cheese melts and the bread is golden.
By August, 2007

Nutritional Information

  • Per Serving
  • Calories 397Calories From Fat 59%
  • Fat 26g
  • Sat Fat 13g
  • Cholesterol 71mg
  • Sodium 1,074mg
  • Carbohydrate 22g
  • Fiber 1g
  • Sugar 4g
  • Protein 18g
What does this mean? See Nutrition 101 .

Quick Tip

Make it a meal: Serve the sandwiches with arugula tossed with cherry tomatoes and toasted pine nuts.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.