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Hot Sausage Panini Dippers & Tomato Soup

Nothing says home like a crispy sandwich dipped into a savory soup. This recipe puts a hearty and flavorful spin on the traditional grilled cheese sandwich.

*Serves 4*


  • 1 package Johnsonville Smoked Split Rope
  • 1 loaf ciabatta bread
  • 1 package mozzarella cheese (shave or sliced)
  • 1 package provolone cheese (shaved or sliced)
  • 1 can tomato soup

Kitchen Staples

  • Butter
  • Olive Oil
  • Basil


- Slice Johnsonville Smoked Split Rope Sausage

- Shave the blocks of provolone and mozzarella cheese

- Thinly slice the ciabatta bread

- Spread butter on one side of the bread, set aside




- Sauté Johnsonville Smoked Split Rope in a skillet with olive oil, set aside

- Place one piece of the ciabatta bread  in the press

- Layer slices of mozzarella cheese, sausage, provolone cheese, top with the other piece of ciabatta bread

- Then press

- Cut the sandwich into triangles and plate

- Heat the soup and serve both together



  • Sour Cream or Yogurt
  • Mushrooms




- If you do not have a panini press, use a grill pan and place the buttered side of the bread on the pan and use another skillet to press the bread into the first pan, repeating with the other piece of bread

- Layer slices of mozzarella cheese, sausage, provolone cheese, top with the other piece of ciabatta bread

- Bake in the oven for 3 - 5 minutes at 425



Add mushrooms, peppers or onions to the sauté

Add sour cream, plain greek yogurt, or basil to tomato soup