Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 
Serves 4

Ingredients

• 4 D’Italiano® Whole Wheat Sausage Buns
• ¼ lb. sliced Genoa salami
• ¼ lb. sliced Italian Mortadella
• ¼ lb. sliced sweet or hot (your preference) capicolla (also known as capocollo, or coppa)
• ¼ lb. thinly sliced prosciutto
• 8 slices Kraft® Singles Extra Cheddar
• 2 tbsp. extra virgin olive oil
• 2 Roma tomatoes, sliced
• ½ cup fresh basil leaves, divided
• ¼ cup shredded Parmesan Cheese
• ¼ cup shredded provolone cheese
• ¼ cup shredded mozzarella cheese
• 1 tsp. dry oregano
• Heinz® Garlic Aioli

Optional toppings to add: roasted onions and grilled peppers

Directions 

1. Open D’Italiano® Whole Wheat Sausage Buns and spread two tbsp. of Heinz® Garlic aioli on both sides.
2. Begin layering the cold cuts on the bottom half, then layering on Kraft® Singles Extra Cheddar slices and top with half of the basil leaves. Close bun. If you are adding onions or peppers, add them into this step.
3. Heat a panini press to hot or a grill pan over hot heat. Brush one tbsp. of olive oil on the top half of the sandwich and brush the other tbsp. of olive oil on the panini press or grill. Place sandwich on top of brushed oil and brown both sides of the sandwich.
4. In the meantime, line a small sheet pan with foil and mix the parmesan, mozzarella, provolone and oregano in a small bowl and set aside.
5. Once sandwiches are browned, remove and place on sheet pan. Top the tops of each sandwich with the shredded cheese mixture, the remaining half of the basil leaves and all of the sliced tomatoes over the top of the browned top of the sandwich. (Try to get the cheese to stay in place by pressing down with your hands).
6. Place the pan in the hot oven for 5-7 minutes to melt and brown cheese. To brown further, place under a broiler for a few minutes.
7. Serve hot and cheesy with lots of napkins!