Well, I just bought myself a Panini press and I’m thrilled. This new toy gave me an idea, fresh Focaccia for my panini. I’m using my Homemade Focaccia With Garlic And Rosemary for The Perfect Panini.
Prep Time: 1o minutes
Cook Time: 5 to 8 minutes
Total Time: 18 minutes
Yields: 2 to 4 servings
Equipment: Panini maker
Homemade Focaccia, 4 slices (substitute Ciabatta or a good artisanal bread)
6 slice of fresh Mozzarella cheese, 1/4-inch thick slices
6 slices of Proscuitto, thinly sliced
6 slices of Capicola, thinly sliced
6 slices of Genoa salami, thinly sliced
6 slices of roasted Piquillo peppers, julienned
6 large basil leaves
2 tablespoons of fresh store-bought (Buitoni) basil pesto, divided per sandwich
Kosher salt, to taste
Black pepper, fresh ground to taste
Preheat the panini press according to manufacturer’s directions. Using non-stick cooking spray, liberally spray the panini press.
On a flat surface, lay two slices of focaccia to use as the bottom portion for your sandwich. Spread 2 tablespoons of the fresh store-bought basil pesto, evenly divided, on the bottom half of each piece of Foccacia. Place three slices of each of deli meats on each slice of focaccia.
Next, the sliced Mozzarella, Kosher salt, and fresh ground pepper to taste. Finally, top with the roasted julienned peppers and fresh basil leaves. Place the tops on each sandwich and press down firmly. Place the sandwiches into the Panini press and close. Cook until the bread is golden-brown with beautiful grill marks, and the cheese is completely melted 5 to 8 minutes. There you have it, my version of The Perfect Panini.
To get my recipe for Homemade Focaccia With Garlic And Rosemary click the link below.