Salami And Provolone

It may be hard to believe, but I’m not a full time panini maker.  I have a day job but that gives me the perfect opportunity to make a sandwich everyday and brown bag it.  Eating a Monte Cristo or a Patty Melt everyday for lunch would be nice but most of the time I barely have time to fire up the panini press.  My mornings are pretty rushed so I like to make a few sandwiches on the weekend and put them in the freezer.  It works out great for those mornings that I’m running late.  I just grab a panini out of the freezer and off I go.

Salami Provolone Panini

A panini that holds it’s flavor even after it’s been frozen is salami and provolone.  It’s simple, delicious and carries well.  Sometimes on the weekend I’ll cut a large baguette or a loaf of Italian bread and make a few of these salami and provolone panini for the freezer.

As far as condiments go, I would normally eat this panini with either mayonnaise or mustard.  But sometimes when you freeze condiments they taste a little different.  You’ll have to do your own experiment to see if you favorite holds up well.  Or you can do what I do and just eat it plain.

If you don’t have a toaster oven or a microwave at work to get your panini hot again, then you will be happy to know that they even taste pretty good cold.  Salami and provolone really can’t taste bad no matter how you serve them.

So if you thought that a panini sandwich for lunch wasn’t realistic for a brown bagger, then you have thought incorrectly.  I suggest you try a salami and provolone panini and you’ll see that what you’ve been missing.