Italian Panini with Vinaigrette Dressing
This panini will feed a crowd!

1 cup olive oil
2 Tbsp. red wine vinegar
2 Tbsp. balsamic vinegar
1/4 cup chopped parsley
1 shallot, minced
1/4 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 red onions, peeled and cut into 1/8-inch slices
5 plum tomatoes, cut into 1/4-inch slices
1 Italian-style bread loaf, sliced in half lengthwise
1/2 lb. sliced salami
1/2 lb. sliced Provolone cheese
1/2 lb. sliced capicola
1/2 cup hot pepper rings
2 chopped roasted red peppers
5 romaine lettuce leaves

Heat grill to medium-low heat.

In a large bowl, whisk together olive oil, vinegar, parsley, shallot, garlic powder, oregano, red pepper flakes, salt and pepper. Add onion and tomatoes. Toss to thoroughly coat vegetables in vinaigrette. Let vegetables rest in vinaigrette for 20 minutes, strain into a bowl and reserve remaining vinaigrette.

Layer salami, cheese and capicola on bread. Top with marinated vegetables, peppers and lettuce. Oil the grilling grate. Wrap sub in foil and transfer to grill, weighing down with foil-covered bricks to press sandwich, if desired.

Cover grill and cook for about 10 to 15 minutes, flipping halfway, or until cheese starts to melt and crust is golden brown. Remove sandwich from grill, slice into 4 to 6 portions and serve with reserved vinaigrette.

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