Remember that time we made Slab Grilled Cheese? We put that same DIY panini press ingenuity to work here. We sandwich these sandwiches between two USA Pan sheet pans and let the oven do the rest. Salami, pepperoni, provolone plus our Sun-dried Tomato & Olive Tapenade are pressed together in one big golden brown, melty Italian sandwich. Buon Appetito!
|2 loaves country white or sourdough bread
|Tuscan Herb Avocado Oil
|1/2 lb provolone
|Sundried Tomato & Olive Tapenade
|1/2 lb deli ham
|1/2 lb pepperoni
|1/2 lb salami
|1/2 lb sliced mozzarella
|2 cups baby spinach
|Preheat oven to 400°. Drizzle a sheet pan with Tuscan Herb Avocado Oil and brush to coat the pan. Lay out bread slices in a single layer, overlapping slices slightly to look like shingles. Make sure the entire sheet pan is covered. Press down on bread to flatten slightly.
|Top bread with provolone. Dollop the tapenade over the provolone and spread to distribute an even layer. Then layer the ham, spinach, salami, pepperoni and salami on top. Place slices of mozzarella on top.
|Shingle another layer of bread on top, then brush with Tuscan Herb Avocado Oil. Place a second sheet pan on top of bread and weigh it down with a heavy skillet.
|Bake for 10 minutes. Rotate the pan and bake for an additional 5 minutes. Remove the sheet pan from the top and bake until top bread is golden, about 10 minutes more. Slice and serve.