Italian Panini

• 3 ounces calabrese hot Italian sausage links, thinly sliced
• 3 ounces pepper salami, thinly sliced
• 3 ounces hot capicolla sausage, thinly sliced
• 3 -5 ounces prosciutto, thinly sliced
• 3 ounces smoked gouda cheese, sliced for 4 paninis
• 2 teaspoons balsamic vinegar
• 2 teaspoons extra virgin olive oil
• 1/4 medium red onion
• 1/3 cup sweet roasted red pepper
• 1 1/4 cups baby romaine lettuce
• olive oil flavored cooking spray
• italian seasoning
• shaved parmesan cheese
• 4 asiago cheese rolls

1. Meat should be very thinly sliced (I use the Daniele brand 'Italian Blend Gourmet Pack' found at a local grocer). Fry each piece for a short time, just long enough to heat them up a bit and release the juices.
2. Pat down with a paper towel to remove excess grease.
3. Cut the rolls in half and spray olive oil cooking spray on all insides. Then sprinkle italian seasoning over each piece.
4. Arrange bread on baking sheet and put under broiler for 4-5 minutes until browned well.
5. Build Panini in the following order: Bread, baby romaine, couple of rings of red onion, the first three meats, couple slices of smoked gouda, prosciutto, peppers, 1/2 teaspoons balsamic vinegar, 1/2 teaspoons olive oil drizzled over top and top the entire thing off with some shaved parmesan.
6. Enjoy!

sausage links, pepper, capicolla sausage, gouda cheese, balsamic vinegar, extra virgin olive oil, red onion, sweet roasted red pepper, baby romaine lettuce, olive oil, italian seasoning, parmesan cheese, cheese rolls

Taken from www.food.com/recipe/italian-panini-277527 (may not work)