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Soppressata, Fontina & Arugula Panini
While grilled panini are simple, almost freeform sandwiches, there are a few little rules that, when adhered to, make for a superior result. First and foremost is cheese on top before closing the sandwich up. This way, when the panino goes into a sandwich press, the flavour of the cheese flows down onto the other ingredients.
Ingredients (Serves 4)
| 4 | ciabatta rolls* |
| 15 | thin slices soppressata** or other hard salami |
| 1 | small bunch arugula, well rinsed and dried |
| 8 | thin slices Fontina cheese |
Instructions
- Preheat a panini grill or frying pan.
- Slice off the domed tops of the ciabatta rolls. The rolls should now be about 1-inch thick. Split the rolls in half horizontally.
- Distribute the soppressata slices so that the bottom halves of the rolls are covered with a single layer of salami. Top with a few leaves of arugula and some black pepper. Arrange 2 slices of Fontina on each sandwich and trim the edges to fit the bread. Cover with the top halves of the rolls.
- Grill the sandwiches until warmed through completely, about 4 minutes. Cut in half and serve immediately.
*Find this and other great recipes in…
Simple Italian Sandwiches
By Jennifer and Jason Denton with Kathryn Kellinger
With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in Simple Italian Sandwiches.
*This recipe has been adapted from its original.
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