Pensacola Panini

Serves:
4
Chef:
Irv Miller
Ingredients:
2 loaves Cuban bread
4 ounces smoked Georgia Gouda, grated (about 1 1/3 cups)
8 teaspoons grated Parmesan-style cheese
4 ounces hard salami, sliced thin (about 24 slices)
5 ounces baby arugula

Five Flags Relish:
1/3 cup kalamata olives, pitted and sliced into crescent lengths
1/3 cup green Spanish olives, pitted and sliced into crescent lengths
1/3 cup sun-dried tomatoes, steeped in water, strained and diced small
2 tablespoons shallots, small dice
4 tablespoons Spanish extra virgin olive oil
1 teaspoon garlic, minced

Instructions:
Mix relish ingredients in a bowl, set aside, and heat your panini grill. Slice each loaf of Cuban bread in half lengthwise to make two tops and two bottoms. Spread about a third of the relish over the cut side of each top and refrigerate any remaining relish. Divide smoked Gouda evenly on both tops and both bottoms. Sprinkle Parmesan evenly over tops and bottoms. Shingle each bottom with half of the salami. Top each bottom with a handful of arugula and close the sandwiches. Grill sandwiches until cheese melts; 3 to 4 minutes. Cut in half for 4 sandwiches; cut in thirds for 6.