Photo: Lars Blankers
Tre Salumi & Provolone Panini with Herbed Haystack Fries
12 ingredients
Serves 4.
openrecipes
Thin, crispy fried potatoes tossed with fried herbs make a wonderful accompaniment to salumi and provolone panini.
Estimated Nutrition (whole recipe, rough)
498
Calories
19g
Protein
27g
Fat
46g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Focaccia | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large russet potatoes, about 2 lb. total
- Canola oil for frying
- Salt, to taste
- 1/2 cup lightly packed fresh sage leaves
- 1/3 cup small rosemary sprigs, with little or no stems
- 1/4 cup Dijon mustard
- 2 Tbs. mayonnaise
- 1 loaf focaccia, halved lengthwise and cut crosswise into 4 slices, each 3 inches wide
- 3/4 lb. provolone cheese, thinly sliced and each slice cut in half
- 2 oz. Italian salumi, thinly sliced
- 2 oz. herbed salumi, thinly sliced
- 2 red bell peppers, roasted, peeled, seeded and cut into 1/4-inch strips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes