Sweet Coppa and Pepper Panini

Name: Sweet Coppa and Pepper Panini
Total time: 30 min
Ingredients: One 1-pound ciabatta loaf or 4 large ciabatta rolls or eight 1/2-inch-thick slices of sourdough bread; 24 thin slices of coppa or soppressata (about 6 ounces); 4 pickled hot cherry peppers—stemmed, seeded and thinly sliced; 32 small arugula leaves; 8 teaspoons extra-virgin olive oil, plus more for drizzling; Balsamic vinegar, for drizzling; Salt and freshly ground pepper

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Total: 30 minutes

Servings: 4

Author : Jason and Nicole Wilson

Ingredients

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One 1-pound ciabatta loaf or 4 large ciabatta rolls or eight 1/2-inch-thick slices of sourdough bread24 thin slices of coppa or soppressata (about 6 ounces)4 pickled hot cherry peppers—stemmed, seeded and thinly sliced32 small arugula leaves8 teaspoons extra-virgin olive oil, plus more for drizzlingBalsamic vinegar, for drizzlingSalt and freshly ground pepper

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Instructions

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Step 1

Cut the ciabatta crosswise into 4 even pieces. Cut off a very thin layer from the top and bottom crusts. Halve each ciabatta horizontally; arrange 6 coppa slices on the bottom half of each sandwich, then top with 1 sliced cherry pepper and the arugula. Drizzle a little oil and vinegar over the arugula and season with salt and pepper. Close the sandwiches.

Step 2

Heat 4 teaspoons of olive oil in each of 2 large cast-iron skillets. Add 2 of the sandwiches to each skillet and weight them down with a smaller cast-iron skillet or other heavy pan. Cook over moderately high heat until browned and crisp, 2 minutes per side. Cut the panini in half and serve hot.