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Level
very easy
Prep Time
10 mins
Total Time
25 mins
Makes
4 sandwiches

Ingredients

1/4 cup
butter, soft
60 mL
1/4 cup
Compliments Mayonnaise
60 mL
1
round loaf Store-Baked Sourdough Bread (600 g), sliced
1/4 cup
Compliments Basil Pesto
60 mL
1 1/3 cup
grated TreStelle Mozzarella Ball
325 mL
1 pkg
San Danielle Prosciutto
8 slices/100 g
12 slices
Maestro Calabrese Hot Salami
1 pkg
Arla Creamy Havarti
8 slices/165 g
1
large heirloom or hot house tomato, cut into 8 slices

Directions

Step 1
In a small bowl, blend together the butter and mayo and until smooth. Spread the mixture on 1 side of 8 slices of bread. Turn over 4 of the slices; spread with pesto, top with grated mozzarella, prosciutto, salami, Havarti and tomato. Cap with the remaining 4 bread slices, butter-mayo side up.
Step 2
Heat a panini press to medium-high heat. Grill sandwiches until crisp, golden and heated through, 5 to 8 min. If you don't have a panini press, grill the sandwiches in a heavy-bottomed frypan, one side at a time. Gently pressing on the panini using a pot lid or the bottom of another frypan to crisp the bread and warm fillings. Flip and press to grill second side. Cool slightly, slice each in half to serve.
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Nutrition Facts

Nutrition Description:
Per serving (1 sandwich):
Calories:
1100
Fat:
65 g
Saturated Fat:
28 g
Carbs:
82 g
Fibre:
5 g
Sugar:
2 g
Cholesterol:
155 mg
Protein:
43 g
Sodium:
2530 mg