Grilled Panini
This is a very simple panini recipe. Experiment with other sliced meats and different cheeses: ham, turkey, chicken, Cheddar, fresh Asiago, provolone, Gruyere, and fontina.
INGREDIENTS | SERVES 2
- 4 slices good-quality French bread
- 1 garlic clove, sliced in half
- 3 tablespoons extra-virgin olive oil
- 6 to 8 leaves arugula
- 4 thin slices of prosciutto
- 8 small slices of fresh pecorino
- Salt and pepper
Rub one side of each piece of bread with the sliced garlic.
Brush a generous amount of olive oil on one side of each slice of bread.
Top two slices of bread with arugula leaves, slices of prosciutto, and slices of fresh pecorino.
Sprinkle with salt and pepper to taste, and top with remaining slice of bread.
Brush the outside of the sandwich lightly with olive oil.
Grill in a sandwich grill, a panini press, or a heavy skillet (if using a skillet, weigh the sandwiches down with a heavy pot) until golden brown. Serve immediately.
Panini
Panini is Italian for little roll. But ask for a panini in any Italian town, and you'll likely receive a whole sandwich. The word has become synonymous with any number of small sandwiches served on rolls. Grilled or fresh, they are as common in Italy as hot dogs are in America.
