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Ingredients
- 1/4 cup extra virgin olive oil
- 1 rosemary sprig, leaves
- 2 slices sourdough bread, each 1/2 inch thick
- 1 ounce thinly sliced tuscan salami
- 1 ounce sliced Fontina cheese
- 1/4 cup sliced roasted red pepper
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Nutrients
- Calories: 1017.8
- Calories from Fat: 657 g
- Total Fat: 73.1 g
- Saturated Fat: 16.5 g
- Cholesterol: 53 mg
- Sodium: 1809.7 mg
- Total Carbohydrate: 68.8 g
- Dietary Fiber: 4.3 g
- Sugars: 1.2 g
- Protein: 22.4 g
Salami, Fontina and Roasted Bell Pepper Panini
Panini for lunch? From Williams-Sonoma.
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Ingredients
- 1 lb penne pasta
- 2 tablespoons olive oil
- 1 cup red onion, thinly sliced
- 2 teaspoons garlic, minced
- 6 ounces genoa salami, cubed
- 1⁄2 teaspoon crushed red pepper flakes
- 2 (14 1/2 ounce) cans diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar, packed
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1⁄3 cup torn fresh basil leaf
- 1⁄4 cup freshly grated parmesan cheese
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Nutrients
- Calories: 732.7
- Calories from Fat: 228 g
- Total Fat: 25.4 g
- Saturated Fat: 7.5 g
- Cholesterol: 48.9 mg
- Sodium: 1205.2 mg
- Total Carbohydrate: 108.5 g
- Dietary Fiber: 15.6 g
- Sugars: 11.2 g
- Protein: 22.2 g
Penne all’Arrabbiata
I love this recipe! I make it often and enjoy it with a tossed green salad, Italian garlic bread and a…
