Piled mile high with deli meats and cheeses, this big sandwich is perfect to feed a hungry crowd.
1/3 cup mayonnaise
2 garlic cloves, chopped
1 tbsp. olive oil
2 tbsp. Dijon mustard
2 tbsp. grated Asiago cheese
Freshly ground pepper, to taste
1 rosemary focaccia (16-inch x 8-inches)
300 grams smoked turkey slices
300 grams ham slices
300 grams proscuitto slices
200 grams Swiss cheese slices
200 grams cheddar cheese slices
2 tbsp. sundried tomato spread
2 tbsp. basil pesto (store-bought or homemade)
Giardiniera, olives or pickles, for serving
To make the Asiago and garlic mayonnaise: Add mayonnaise, garlic, olive oil, Dijon mustard, Asiago cheese and pepper. Stir to combine. Set aside.
To create a triple decker panini, slice foccaccia lengthwise twice to make three layers of bread.
Layer sandwich as desired with the deli meats, cheeses, flavoured mayonnaise, sundried tomato spread and basil pesto.
Toast sandwich in large Panini press until cheese melts and bread is toasted, about 5 to 8 minutes. Alternatively, wrap sandwich in foil and heat in preheated 400 degree F. oven until cheese melts, about 10 minutes.
Cut sandwich into 8 pieces. Serve with giardiniera, olives or pickles.
Yield: 8 servings.