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Picnic Panini

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Ingredients
  Ciabatta bread loaf/Focaccia / baguette style bread 1 , halved lengthwise
  Extra virgin olive oil 118 Milliliter (1/2 Cup)
  Garlic 1 Clove (5 gm), mashed
  Chopped fresh italian parsley/1 tablespoon chopped fresh basil 1 Tablespoon
  Salt 1 Pinch
  Sliced prosciutto 1⁄4 Pound (113 Gram)
  Sliced fontina cheese 1⁄4 Pound (113 Gram)
  Sliced roasted peppers 1⁄4 Cup (4 tbs) (60 Gram, Red Variety)
  Fresh arugula leaves/Spinach 1⁄2 Cup (8 tbs) (113 Gram, Rocket)
Directions

It is best to use large round foccacia bread, either 1 large or 2 small.
Brush on olive oil mixture.
Layer on meats and cheeses and replace top half of bread.
If using a smaller loaf, place it on a dinner plate and invert another dinner plate over the top of the loaf.
If using a larger loaf, do the same with baking sheets.
Place the covered panini in the refrigerator and put a heavy object, such as a brick or canned goods, on the top of the plate or baking sheet to weigh the loaf down for at least 2 hours, but best overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Chilling
Dish: 
Sandwich
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet

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