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Piadina Italian Sandwiches

RVCookingShow's picture
Always interested in exploring an are without stepping foot in my pickup truck, I was tickled to put together this episode of the Food, Fun and Friends at Flying Flags RV Cooking Show series aptly named Flying Flags Walking Tour. Join me as I learn about Danish pancakes, explore petroliana at the Mendenhall Museum and taste Italian varietals at Mosby Wines.
Ingredients
  Flatbread 2 (Piadina)
  Extra virgin olive oil 1 Tablespoon
  Fontina cheese slices 4 , chop (into small peices)
  Mozzarella cheese slices/Burrata cheese 3
  Fresh tarragon leaves 1 Teaspoon, chop
  Almond slivers 1⁄4 Cup (4 tbs), toast
  Fresh arugula 1⁄4 Cup (4 tbs)
For the lemon vinaigrette
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 Tablespoon
  Shallot 1 Tablespoon, finely chopped
  Dijon mustard 1 1⁄2 Tablespoon
  Honey 1 Tablespoon
Directions

GETTING READY
1. Finely chop the tarragon and shallots, set aside.
2. In a mixing bowl combine extra virgin olive oil, lemon juice, Dijon mustard, shallots and honey, whisk the mixture until emulsified and leave it for 15 minutes.

MAKING
3. In a small saute pan warm the flat bread on one die for 30-45 seconds.
4. Flip and brush with extra virgin olive oil and sprinkle cheese, tarragon and almonds.
5. Let the cheese melt and then turn off the heat.

SERVING
6. Serve the Piadina with fresh arugula and lemon vinaigrette dressing.

Things You Will Need
Mixing bowl
Sauté pan

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Taste: 
Savory
Method: 
Pan Grilling
Dish: 
Sandwich
Ingredient: 
Fontina Cheese
Restriction: 
High Protein
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
2

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