Wegmans Spicy Porchetta Panini Recipe Video
Ingredients
| Hot pepper spread | 1 1⁄2 Tablespoon (Italian Classics) | |
| Mayonnaise | 3 Tablespoon (Wegmans Classic) | |
| Italian bread slices | 6 Large, 1/2 inch thick (Garlic Tuscan Bread, center slices) | |
| Parmacotto porchetta | 1⁄2 Pound, thinly sliced (about 30 slices) | |
| Organic baby arugula | 3⁄4 Cup (12 tbs) | |
| Provolone cheese slices | 3 (Italian Classics) | |
| Extra virgin olive oil | 3 Teaspoon |
Nutrition Facts
Serving size
Calories 288 Calories from Fat 176
% Daily Value*
Total Fat 19 g29.4%
Saturated Fat 5.8 g29.1%
Trans Fat 0 g
Cholesterol 48.4 mg16.1%
Sodium 992.1 mg41.3%
Total Carbohydrates 10 g3.3%
Dietary Fiber 0.57 g2.3%
Sugars 0.1 g
Protein 17 g34.5%
Vitamin A 3.7% Vitamin C 1.5%
Calcium 11% Iron 3.5%
*Based on a 2000 Calorie diet
Directions
1. Combine hot pepper spread and mayo in small bowl. Evenly spread each slice of bread with this mayo mixture.
2. Top 3 slices of bread each with about 10 slices of porchetta, 1/4 cup arugula, and 1 slice of cheese. Close sandwiches, pressing down lightly.
3. Heat 2 teaspoons olive oil in large skillet on medium until oil shimmers lightly.
4. Add 2 paninis to the pan and press with spatula to flatten. Turn over when bottom slices turn golden brown, about 4 minutes.
5. Cook another 3-4 minutes, pressing occasionally with spatula to flatten, until second sides are golden brown.
6. Add remaining oil to skillet. Cook remaining paninis, per step 4-5.
SERVING
7. Cut into triangles and serve immediately. If serving as a meal, accompany with a fresh salad on the side.
TIPS
Use loaf ends for croutons or breadcrumbs.
Enjoy this sandwich on our Pane Italian for a lower-sodium option.
Chef
