Soppressata Panini With Mozzarella And Pesto

• 1 ciabatta loaf, cut into 4 portions, or 4 ciabatta rolls
• 1/2 cup basil pesto, purchased or homemade
• 8 ounces fresh mozzarella cheese, sliced
• 4 ounces sliced sweet soppressata or Genoa salami

1. Heat the panini press to medium-high heat.
2. For each sandwich: Split a ciabatta portion to create top and bottom halves.
3. Spread some pesto inside each bread half.
4. On the bottom half layer on cheese and soppressata.
5. Close the sandwich with the top ciabatta half.
6. Grill two panini at a time, with the lid closed, until the cheese is melted and the ciabatta is toasted, 5 to 7 minutes.

ciabatta loaf, basil pesto, mozzarella cheese, sweet soppressata

Taken from www.foodrepublic.com/recipes/soppressata-panini-with-mozzarella-and-pesto-recipe/ (may not work)