A grilled panino built on fresh pizza dough and stuffed with chopped Italian chicken sausage, pepperoni, portobello mushroom, peppers, onions, and melted provolone and mozzarella. The combination of grilled crust and chopped toppings creates a cohesive, flavor-packed sandwich.
Delivery in as fast as one hour.*
Prices vary by store
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Flatten a portion of pizza dough, brush it with extra virgin olive oil, and fold it in half. Place on a floured pizza peel.
Bake in a very hot oven or pizza oven until puffed and golden brown with some char spots. Let it cool on a wire rack.
Prepare the vegetables: clean and de-gill the portobello mushroom cap and slice the red onion.
Place the mushroom, onion slices, and whole green bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Preheat a grill to medium heat and oil the grates.
Grill the vegetables for 5-6 minutes, turning to char all sides of the pepper. Grill the chicken sausages for 8-10 minutes, turning occasionally, until cooked through.
Once the pepper is fully charred, remove it from the grill and peel off the skin. Do not rinse the pepper.
On a large cutting board, begin layering the ingredients: start with the grilled red onion, followed by the peeled green pepper, the portobello mushroom cap, pepperoni slices, and provolone cheese.
Place the hot grilled sausages on top of the cheese. Sprinkle with shredded mozzarella, spoon over the warm marinara sauce, and top with fresh basil leaves.
Using a mezzaluna or a large knife, chop the entire stack into bite-sized pieces.
Gently open the baked panino to form a pocket and stuff it with the chopped filling.
Finish with a drizzle of good extra virgin olive oil and garnish with more fresh basil before serving.
Store leftover panino wrapped in foil at room temperature for up to 4 hours, or refrigerate up to 2 days. Reheat in a skillet or toaster oven until warmed through and crust is crispy.
cast-iron skillet or grill pan · panini press (optional but helpful)
Yes. Prepare dough up to 2 days in advance and refrigerate. Let it come to room temperature before shaping and grilling.
Chop ingredients finely so they distribute evenly, and grill the exterior until crusty. Assemble just before grilling to minimize moisture seeping into the dough.
A cast-iron skillet, grill pan, or griddle works best. You can also use a panini press if available.
Yes. Store-bought dough saves time and works well; follow the package instructions for shaping and pre-baking if needed before grilling.
The exterior should be golden brown and crispy, and the cheese inside should be melted. Press gently with a spatula and listen for a crackle.
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