Yield: Serves 4 | Prep Time: 15 minutes | Cook Time: 40 minutes
My husband and I went to Italy a few years ago and spent much of our time seeking out the perfect panini. We became a bit spoiled from finding hot, fresh sandwiches on every street corner, and upon returning home we did our best to replicate them. They vary in ingredients, but one thing’s for sure: regular cold cut sandwiches seem boring compared to these hot, melted delights. In this casserole version, roasted red peppers peek out of the multiple layers of ham, turkey, and Swiss cheese. Crescent rolls act as the bread, holding it all together until you dive in with a fork and watch as the egg and Dijon mustard seep through, adding extra flavor to every crevice.
INGREDIENTS
2 (8-ounce) tubes refrigerated original-style crescent rolls
2 tablespoons Dijon mustard
8 ounces sliced turkey
8 ounces sliced honey ham
8 ounces sliced salami
1 pound Swiss cheese, sliced
1 (12-ounce) jar roasted red peppers
4 large eggs, lightly beaten
DIRECTIONS
1. Preheat the oven to 350°F and lightly coat an 8 × 8-inch baking dish with cooking spray.
2. Unroll 1 tube of crescent rolls and place in the baking dish in 1 piece. Use your fingers to press together all the seams and make an even layer of dough in the bottom and partially up the sides of the dish. Dollop with 1 tablespoon of the mustard and spread across the dough (this will be messy).
3. Top with half of the turkey, ham, salami, cheese, and roasted peppers. Pour half of the beaten eggs on top.
4. Add the remaining turkey, ham, salami, cheese, and roasted peppers in the same order and top with the remaining crescent dough. Brush with the remaining beaten eggs, cover with foil, and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes, until golden. Serve.