Salami, Eggplant Caprese Panini
Genoa Salami

Genoa Salami

More subtle in flavor than our classic Italian dry salami, this Genoa salami is made with select pork, blended with mild spices and marinated in red wine. Available in 2.5lb presliced bag.

Genoa Salami

Genoa Salami

More subtle in flavor than our classic Italian dry salami, this Genoa salami is made with select pork, blended with mild spices and marinated in red wine. Available in 7lb and 4lb pieces.

Colosseum Genoa Salami

Colosseum Genoa Salami

Our subtley flavored Genoa salami is made with pork, blended with spices and marinated in red wine.

Salami, Eggplant Caprese Panini

Servings: 4

Course: Main Course Sandwich


Ingredients

2 small eggplants

3 tbsp olive oil, divided

1/4 tsp each salt and pepper

8 thin slices tomato

6 oz fresh mozzarella cheese, sliced

1/4 cup balsamic glaze

12 basil leaves, torn

1 pkg (4 oz) Fiorucci Genoa Salami

4 ciabatta buns, split

Directions

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

1. Preheat panini sandwich press according to manufacturer’s instructions. Cut each eggplant lengthwise into four 1/2-inch thick slices. Toss with 2 tbsp oil and season with salt and pepper. Grill eggplant for 5 to 8 minutes or until grilled marked and very tender. Drizzle with remaining oil.

2. Layer eggplant, tomato, cheese, balsamic glaze, basil and salami in buns.

3. Grill sandwiches, in two batches, for 3 to 5 minutes or until bread is toasted and cheese melts.

Tip:
• Substitute sliced zucchini for eggplant.
• Make sure to grill eggplant slices until soft and very tender, otherwise they will have an unpleasant spongy texture.