PANINI
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.
Preheat a panini grill or heavy skillet to medium. Split:
- Four 5 × 4-inch squares of focaccia, or 4 ciabatta rolls
Drizzle the inside of both halves lightly with:
- Olive oil
- (Balsamic vinegar)
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
Sprinkle with:
- Salt and black pepper to taste
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).