Salami Fontinella Pesto Panini/Girard Dressing Winners!

Hi everyone, I am posting my "recipe" for the Panini sandwich that was served at Red Couch Deli last night.  But first I want to announce the winners of the Girard's Dressings Giveway.  The Marzetti Company, the parent company of Girard's, is graciously providing 5 followers of Red Couch Recipes four bottles of their premium dressings.  Using Random.Org, the lucky winners are the following:

1.  Rachel at Chocoholic
2.  Karin at Style Sisters
3.  Cynthia at ITLLDO 
4.  Joycee at Granny Mountain
5.  Sherry at Charm of Home

Thank you Girard's and thank you everyone for entering my giveaway! It is so fun to be able to give away five prize packages! 

You don't have to have a Panini-maker to make this...but I do love my Panini Maker!  If you don't have a Panini-maker, just cook it like a grilled cheese sandwich.

I want to tell you that being born in Wisconsin you can't help but be a cheese lover!  A recent find for me has been Fontinella!  It is an "Italian-type" cheese than is softer and creamier than Asiago and slightly less sharp!  Yum! 

Recipe for Salami Fontinella Pesto Panini

Fontinella Cheese

Salami -- I prefer Genoa.

Basil Pesto -- Your own or store bought.

Sun-Dried Tomatoes, preferably not in oil or if in oil drained and patted dry

Sourdough or Artisan-type bread -- Do not use a fluffy bread.

Olive Oil

This is a picture of my pesto with the sun-dried tomato added.  I don't have a recipe to give for my pesto.  I just wing it every time.  It is made of fresh basil, parmesan cheese, garlic, and olive oil. 

Put pesto and several sun-dried tomatoes in food process and blend well.  Place salami on one slice of bread and add small amount of pesto.  Then add thin slice(s) of Fontinella Cheese.  Top with second slice of bread and drizzle small amount of olive oil on both top and bottom of Panini.  Cook in Panini Grill, mine only has one temperature, until ingredients inside are warm and cheese is melted and the bread is browned.  NOTE:  Since, all of these are very strong-flavored (love it!) ingredients, you do not need to use a lot of each of the ingredients individually.  

  

I am posting this with the following:

Foodie Friday and