Italian Bruschetta Panini

• Dressing
• 1/3 cup Dijon mustard
• 2/3 cup red wine vinegar
• 1-1/3 cup extra virgin olive oil
• Bruschetta
• 2 cups plum tomatoes, diced
• 1/2 cup red onions, diced
• 1/2 cup fresh basil, chopped
• 1/3 cup Kraft 100% Parmesan Grated Cheese
• Sandwich Assembly
• 16 each ciabatta sandwich buns, split
• 32 slices pepperoni, sliced
• 32 slices hard salami
• 32 slices sopressata, sliced
• 32 slices Kraft Provolone Slices

1. Dressing: Whisk ingredients until blended.
2. Bruschetta: Combine ingredients.
3. For each serving: Drizzle 1 Tbsp.
4. (15 mL) Dressing onto bottom half of 1 bun; cover with 2 slices of each meat and 2 cheese slices.
5. Top with 3 Tbsp.
6. (45 mL) Bruschetta, 1 Tbsp.
7. (15 mL) of the remaining Dressing and top of bun.
8. Cook in panini grill until cheese is melted and sandwich is lightly browned.

dressing, mustard, red wine vinegar, extra virgin olive oil, tomatoes, red onions, fresh basil, cheese, sandwich, sandwich buns, pepperoni, hard salami

Taken from www.kraftrecipes.com/recipes/italian-bruschetta-panini-145530.aspx (may not work)