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Italian Melt Sandwich

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Ingredients

Adjust Servings:
Balsamic Mayo :
1/2 cup mayonnaise
3 tbsp balsamic vinegar
Sandwiches :
8 slices sandwich bread
Butter
1/2 lb sliced deli turkey
1/2 lb sliced deli ham
8 slices of provolone cheese \
pepperoncini

Italian Melt Sandwich

Features:
  • Veg
Cuisine:
    • 25 mins
    • Serves 4
    • Easy

    Ingredients

    • Balsamic Mayo :

    • Sandwiches :

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    The Italian melt sandwich is known as a Melts Sandwich. This easy Panini sandwich is filled with turkey, ham, cheese and pepperoncini, and a delicious balsamic mayonnaise. Creating the perfect blend of Italian American joy on the taste buds.

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    How to Make Italian Melt Sandwich

    1. Preheat a Panini press to maximum temperatures.
    2. Mix and mesh the mayonnaise and balsamic vinegar in a small bowl and create a perfect blend of mayo and vinegar till the mix turns gooey.
    3. Butter the exterior walls of the bread.
    4. Spread the balsamic mayonnaise on the insides of each of the slices of bread.
    5. Layer the turkey, ham and cheese on 4 slices of bread to taste depending on what you would want to create a better taste of.
    6. Top with pepperoncini, then top with the remaining bread, balsamic mayo side on the inside. This is done to make sure the sandwich has consistency along with enough grip to absorb the mix as well as hold on to the ingredients.
    7. Grill the sandwiches on the preheated Panini press until it reaches a golden brown colour with a crisp exterior.

    Trivia

    This Italian sandwich was invented in Portland, Maine, by baker Giovanni Amato in 1903. While selling his bread on his street cart, Amato received requests from dockworkers to slice his long bread rolls and add sliced meat, cheese and vegetables to them so he did and the workers were more than pleased therefore started making different kinds of requests to change how the sandwiches were presented. This created an entire trend solely from one man’s acceptance to change. This went on to create a trend that runs to this day.

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