Salumeria Panino Recipes

ITALIAN PANINI

Steps:

• Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf.
• Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches
• Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes.
• Transfer the panini to a cutting board and slice in half. Serve immediately.

SALUMERIA PANINO

Steps:

• Preheat oven to 300 degrees F. Slice focaccia in half crosswise, and put on a baking sheet. Warm in the oven while you prepare the sandwich filling.
• Gently toss together the plum tomatoes, mozzarella, basil, vinegar, oil, and salt in a bowl.
• Put the bottom half of each piece of focaccia on your work surface, and layer sandwiches as follows. Drizzle focaccia with some of the juices from the tomato mixture. Layer with a slice of prosciutto, then layer with the slices of tomatoes. Follow with another slice of prosciutto, then the slices of mozzarella, then the remaining prosciutto. Drizzle cut sides of the tops of the focaccia with remaining juices from the tomato bowl, and set atop the sandwiches. Cut in half and serve.