Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
Level
very easy
Prep Time
10 mins
Total Time
25 mins
Makes
4 sandwiches

Ingredients

1/4 cup
butter, soft
60 mL
1/4 cup
Compliments Mayonnaise
60 mL
1
round loaf Store-Baked Sourdough Bread (600 g), sliced
1/4 cup
Compliments Basil Pesto
60 mL
1 1/3 cup
grated TreStelle Mozzarella Ball
325 mL
1 pkg
San Danielle Prosciutto
8 slices/100 g
12 slices
Maestro Calabrese Hot Salami
1 pkg
Arla Creamy Havarti
8 slices/165 g
1
large heirloom or hot house tomato, cut into 8 slices

Method

Step 1
In a small bowl, blend together the butter and mayo and until smooth. Spread the mixture on 1 side of 8 slices of bread. Turn over 4 of the slices; spread with pesto, top with grated mozzarella, prosciutto, salami, Havarti and tomato. Cap with the remaining 4 bread slices, butter-mayo side up.
Step 2
Heat a panini press to medium-high heat. Grill sandwiches until crisp, golden and heated through, 5 to 8 min. If you don't have a panini press, grill the sandwiches in a heavy-bottomed frypan, one side at a time. Gently pressing on the panini using a pot lid or the bottom of another frypan to crisp the bread and warm fillings. Flip and press to grill second side. Cool slightly, slice each in half to serve.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 sandwich):
Calories:
1100
Fat:
65 g
Saturated Fat:
28 g
Carbs:
82 g
Fibre:
5 g
Sugar:
2 g
Cholesterol:
155 mg
Protein:
43 g
Sodium:
2530 mg