Italian Picnic Panini

Serves 8

• 1 8-inch to 10-inch round load of rustic brick-oven bread

• ½ lb salami

• ½ lb prosciutto

• ¼ lb soppressata

• 1 lb mozzarella, sliced ¼ inch thick

• 1 16-oz jar roasted peppers, liquid drained

• 2 bunches arugula, cleaned and stems removed

• 1 cup shaved pecorino peppato

• ½ cup balsamic vinegar

• ¾ cup extra virgin olive oil

1. Whisk together balsamic vinegar, olive oil, salt and pepper. Set aside.

2. Slice bread in half, remove dough from top half of bread, leaving bottom half intact.

3. Generously brush vinaigrette onto both sides of bread.

4. In a separate bowl, dress arugula with a 1/4-cup vinaigrette.Set aside.

5. On bottom half of bread, lay out salami, overlapping, to cover bottom half.

6. Repeat procedure with prosciutto, mozzarella, sopressata, and peppers.

7. Place dressed arugula to cover entire surface.

8. Sprinkle shaved pecorino on top of arugula.

9. Close sandwich with remaining top half of bread.

10. Toast sandwich on grill for 2 minutes on each side.