Kid Approved & Diabetic Friendly

Salami & Cheese Panini

I have made these little panini’s so many times in the past couple of months, I have lost count. They are just so incredibly easy, and oh so yummy!

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How I came about making them in the first place was by complete accident. I had some leftover hamburger buns that I didn’t want to go to waste, so I did some Googling for non-traditional uses for hamburger buns and I came across these little gems.

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To make them, start by placing the bottoms of the buns on a work surface, cut-side up. Top with 1 slice of salami.

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Add slices of fontina cheese. I then add one more slice of salami. Sandwich with the tops of the buns.

Flatten slightly with the back of a spatula.

Spread the top of each sandwich with ½ tablespoon of butter.

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To grill these, I use our George Foreman grill….a panini press would work as well. If you do not have either of these, heat a large skillet over medium heat. Cook the sandwiches, buttered-side down, pressing occasionally with the back of a spatula, for 2 minutes.

Flip and cook until the cheese melts and the bread is golden.

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The combination of the melted fontina cheese and the salami is so delicious!

One night when we had these, we were having an early dinner because Carson had a coach pitch baseball game that evening. It was out of town (don’t worry, only 15 minutes away…we aren’t at the “traveling” age quite yet) so I made these panini’s quick and wrapped them in foil so that we could eat them quick on the way to his game. The boys loved it, and it was the perfect grab-and-go meal!

Salami & Cheese Panini

Yield: Makes 4 sandwiches

Salami & Cheese Panini

Recipe adapted from realsimple.com

Ingredients

  • 4 hamburger buns
  • 4oz salami, thinly sliced
  • 4oz fontina cheese, thinly sliced
  • 2 Tablespoons butter or olive oil

Instructions

  1. Place the bottoms of the buns on a work surface, cut-side up. Top with the salami and fontina.
  2. Sandwich with the tops of the buns. Flatten slightly with the back of a spatula. Spread the top of each sandwich with ½ tablespoon of the butter.
  3. Heat a large skillet over medium heat. Cook the sandwiches, buttered-side down, pressing occasionally with the back of a spatula, for 2 minutes.
  4. Flip and cook until the cheese melts and the bread is golden.

Notes

1 hamburger bun (I used Pepperidge Farm White Slider Buns)= 18 g of carbs and 1 g of fiber. Total NET CARBS are 17 g.

1oz salami= 0 carbs

1oz fontina cheese= 0 carbs

1/2 Tablespoon butter=0 carbs

1 Salami Panini= 17 NET CARBS

*Be sure to check you specific hamburger bun label as carb amounts may vary.

http://fingerprickingood.com/2013/07/17/salami-cheese-panini/

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