Focaccia, Soppressata and Fresh Mozzarella Panini Recipe

Focaccia, Soppressata, Fresh Mozzarella, and Roasted Peppers Panini Recipe

Focaccia Panini with Soppressata Abruzzese and Fresh Mozzarella Recipe

5 out of 5
stars based on 2 ratings.

Focaccia bread panini with Abruzzo soppressata salami and fresh mozzarella recipe from Paggi Pazzo

Focaccia Soppressata and Fresh Mozzarella Panini Recipe
Published: January 24, 2012

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yield: 2 panini
Calories per serving: 235
Fat per serving: 12.5


  • 4 slices focaccia bread
  • 4 thin slices soppressata
  • 4 slices fresh mozzarella
  • 4 basil leaves
  • 2 teaspoons olive oil
  • pinch salt and pepper
  • 1 ounce roasted red peppers

Cooking Directions

  1. Bake focaccia bread and cut slices for panini
  2. Layer soppressata on bottom focaccia slice, then layer fresh mozzarella and basil leaves
  3. Chop roasted red peppers and add on top of fresh mozzarella
  4. Add salt and pepper than dress with olive oil
  5. Cover with top of focaccia bread and serve

Let it Rip!

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