READY IN: 23minsYIELD: 2 sandwiches
INGREDIENTS 3tablespoonsolive oil 2tablespoonslemon juice, squeezed from a fresh lemon 2teaspoonsWorcestershire sauce 1⁄2 teaspoondried oregano 1⁄8 teaspoonblack pepper, freshly ground 1teaspoongarlic, fresh minced 2tablespoonsparsley, fresh chopped 1⁄2 cupSpanish olives, pimiento stuffed chopped 1stalkcelery, finely chopped 2 cuban bread rolls, 6 – 8-inch each 2tablespoonsyellow mustard (to taste) 4ouncesham slices 4ounces swiss cheese slices 12dill pickle slices
DIRECTIONSPrepare olive salad:In a small bowl, add olive oil, lemon, Worcestershire sauce, oregano, pepper, minced garlic and parsley.Whisk together.Add chopped olives and finely chopped celery.Stir and set aside.Preheat panini grill with griddle plates to 350°F.Prepare sandwiches:Using a sharp knife, slice bread rolls in half lengthwise.On the bottom halves, spread the mustard as thick or thin as you like it.Place 6 pickle slices on each, on top of the mustard (add more if you really like pickles).Next, place the cheese on top of the pickles, dividing between the two halves. Then place half of the ham on top of each.Divide the olive salad mixture evenly between the two sandwiches and spread it carefully to coat the sandwich.Finally, top the sandwiches with the roll tops.Place the sandwiches on the panini grill with the griddle plates in place.Carefully lower the lid, allowing the hinge to adjust so that the lid is flat on the sandwiches.Press, making sure the sandwich tops are staying in place and the lid is flattening the sandwiches without the ingredients being squeezed out the sides.Cook for 8 minutes, or until the bread is slightly toasted and the ingredients are warm.Note – if you don’t have a panini grill you can cook them on the stove in a heavy bottomed skillet weighing them down to flatten.You’ll have to turn them mid-way to get the other side toasted.
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