Panini

Before traveling to Italy, I never created a panini at home, and that's probably for the best. I'm sure I would have winged it and it wouldn't be nearly as good as this one that my brother introduced to me. These are very rich in taste and salty, which often irritates the top of my mouth, but it is so worth it! We've tried variations using local, inexpensive cured meats (even Carl Buddig's 50 cent packages) and have never been disappointed.




Ingredients (for each Panini)
1 Ciabatta roll
1 tsp pesto sauce
1 tsp mayo or olive oil
1 slice pancetta
1 slice prosciutto
2-3 slices of tomato
2 oz. fresh Mozarella, peeled (FRESH)

Method

1. Preheat panini griddle to medium heat.
   
2. Slice Ciabatta bread in half
3. Spread pesto on bottom half
4. Lay cheese on the pesto layer
5. Order the meats on the cheese layer
6. Add optional tomato slices above the meat layer
   
7. Spread mayo or olive oil on top half
8. Place uncooked sandwich on griddle, lower griddle top, and press firmly on sandwich for 10 seconds.
9. Allow to cook for 5 to 7 minutes, or until desired consistency.

Serve with Panini sliced in half to allow center to cool. Other meats we have tried with success include Armour Dried Beef Slices, cooked bacon, Carl Buddig Meats (Pastrami, Beef).