Panini
15m prep 8m cook 23m ready
4 sandwiches Panini means “little bread” in Italian, and in Italy a panino is simply a sandwich that may be served cold or hot and pressed. In this country panini are always pressed and heated until the bread is crisp. A countertop electric grill or panini press is ideal. Alternatively, place a skillet on the stovetop and weight down the sandwich with a grill press or second skillet.
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Ingredients
- Four 5 × 4-inch squares of focaccia, or 4 ciabatta rolls
- Olive oil
- (Balsamic vinegar)
- 8 ounces thinly sliced prosciutto/8 ounces thinly sliced mozzarella/16 basil leaves
- 1 large tomato, thinly sliced/8 ounces thinly sliced mozzarella/16 basil leaves
- 8 ounces thinly sliced bresaola/2 cups arugula/4 ounces Parmesan, shaved
- 8 ounces mortadella/8 ounces Fontina, grated
- Salt and black pepper to taste
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Step 1.
Preheat a panini grill or heavy skillet to medium. Split: Four 5 × 4-inch squares of focaccia, or 4 ciabatta rolls
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Step 2.
Drizzle the inside of both halves lightly with: Olive oil; (Balsamic vinegar)
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Step 3.
Divide any of the following combinations evenly among the bottom halves: 8 ounces thinly sliced prosciutto/8 ounces thinly sliced mozzarella/16 basil leaves; 1 large tomato, thinly sliced/8 ounces thinly sliced mozzarella/16 basil leaves; 8 ounces thinly sliced bresaola/2 cups arugula/4 ounces Parmesan, shaved; 8 ounces mortadella/8 ounces Fontina, grated
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Step 4.
Sprinkle with: Salt and black pepper to taste
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Step 5.
Cover with the top halves. Grill the sandwiches in the panini press until the cheese melts and the bread is crisp, about 4 minutes. Alternatively, griddle and press them as for Cuban Sandwiches (they will need 8 minutes total).
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