Mediterranean Recipe

Prepare bread

Lay 2 slices of cracked wheat bread on a clean work surface. Lightly brush one outer face of each slice with the softened butter or spray with olive oil; these sides will contact the grill for crisping.

On the inner face of one slice, spread 1 tablespoon of artichoke tapenade evenly to the edges. On the inner face of the other slice, spread the remaining 1 tablespoon of artichoke tapenade in a thinner layer if desired.

On the tapenade-covered inner face of the bottom slice, arrange the sliced salami (3 slices) in a single overlapping layer so they cover the bread.

Top the salami with the 2 slices of thin ham, arranging them to cover most of the salami.

Drizzle or evenly distribute the roasted red bell pepper strips (about 3 tablespoons) over the ham, spreading them so each bite will have pepper.

Place the provolone slice on top of the peppers to help hold the filling when heated.

Scatter the crumbled feta (2 tablespoons) evenly over the provolone. If using fresh basil, tuck 2–3 leaves on top of the feta.

Close the sandwich with the second slice of bread, oiled side out.

Preheat a panini press or a heavy skillet/griddle over medium heat. If using a skillet and a second heavy pan as a press, preheat both. Lightly oil the hot surface or spray with olive oil to prevent sticking.

Place the assembled sandwich on the press or skillet, oiled side down. If using a skillet, place the second heated heavy pan on top and apply gentle pressure. Cook for 3–4 minutes, then check: the bread should be golden brown and crisp, and the cheese beginning to melt.

If not yet golden or cheese not melted, continue pressing and cook another 1–2 minutes. Total cook time will be 4–6 minutes depending on equipment and heat.

Remove from heat and let rest for 1 minute to set. Slice the panini in half on the diagonal with a sharp knife.

Season the cut sides with a light crack of fresh black pepper (about 1 teaspoon across both halves). If desired, drizzle up to 1 teaspoon olive oil over the warm sandwich or serve with extra artichoke tapenade on the side.

Serve immediately while warm and cheese is melty. Leftovers can be wrapped and refrigerated for up to 24 hours and reheated in a skillet or press until warmed through.