Salumeria Panino Recipes
PANINO ALLA MARGHERITA
Provided by Giada De Laurentiis
Time 13m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Place the mozzarella atop 1 bread slice. Sprinkle with salt and pepper. Add the tomato slices and then the basil leaves. Top with the second bread slice. Brush both sides of the sandwich with the oil.
- Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.
SALUMERIA PANINO
Salumeria Italiana is the place to go in the North End of Boston to buy Italian specialty foods. The store is small but meticulously furnished with some of the best of Italian imported and domestic products. For nearly five decades, the Martignetti family has upheld the time-honored tradition. It was early on a rainy morning when Tanya and I, camera and notepad in hand, paid a visit to the Salumeria. The workers were beginning to set up the products and sandwich of the day, getting ready for lunch. The resident salumiere, a timid elderly gentleman, repeatedly skirted the lens of our camera, but we did get some really good close-ups of the Salumeria panino of the day. No one was willing to share the recipe, either, so here is my rendition of what we saw and tasted; it is simple and simply delicious. Don't miss out on visiting Paul Revere's house, almost around the corner!
Yield makes 4 sandwiches
Number Of Ingredients 9
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.
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