- 2 packages Stonefire garlic naan
- 4 slices mortadella
- 4 slices soppressata
- 4 slices serrano ham
- 4 Tablespoons soft goat cheese
- 2 Tablespoons store-bought olive tapenade
In a small bowl combine the goat cheese and tapenade, mix well and set aside. Spread the flat side (bubble-side down) of two pieces of naan with the goat cheese mixture. Layer the slices of meat and cheese on top, dividing the slices evenly between each naan. Place the remaining slices naan on top and press together. Place in a warmed panini press and cook until the cheese melts and the bread on the outside has a crispy exterior. Cut into quarters and serve alongside fresh salad.