Three Italian sandwiches

Three Italian sandwiches

Tre panini

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

The ultimate street food, versions of panini are found right throughout Italy. Panini literally translates as ‘little bread rolls’ and they are prepared using a wide variety of delicious ingredients. These can be heated on a flat grill or served fresh. Have a party with all the prepared toppings on large platters and let your guests go crazy with their own combinations.

Sausage, rocket and eggplant panino

Ingredients

Quantity Ingredient
2 pork and fennel sausages, sliced lengthways
1/4 onion, thinly sliced
2 tablespoons olive oil
1 loaf casalingo, durum wheat or sourdough bread, sliced
provolone, thinly sliced
handful rocket, washed and drained
10 semi-dried tomatoes, whole or sliced
2 tablespoons * pickled eggplant [rid:27358], plus 2 teaspoons oil from the jar

Method

  1. Heat an oiled chargrill pan or barbecue and cook the sliced pork and fennel sausages for about 10 minutes, until cooked through. Set aside.
  2. In a small frying pan, sauté the onion in the olive oil until caramelised and golden in colour, about 10 minutes. Set aside to cool slightly.
  3. Place the sausage, caramelised onion, provolone and rocket onto the slices of bread. Top with the tomatoes and pickled eggplant. Finish off with a drizzle of the pickled eggplant oil and season generously with black pepper. Top with another slice of bread, or eat as an open sandwich.

Mushroom, mortadella and tomato panino

Ingredients

Quantity Ingredient
8 mushrooms, thickly sliced, (variety of your choice)
3 thyme sprigs
3 flat-leaf parsley sprigs, leaves picked
80ml olive oil
1/2 loaf olive bread, sliced thickly
5 slices mortadella
1 black russian or other heirloom tomato, sliced
pecorino, shaved

Method

  1. In a small frying pan over medium heat, sauté the sliced mushrooms, thyme and parsley in 60 ml of the olive oil for 5 minutes, stirring frequently. Season with freshly ground black pepper to taste. When the mushrooms are golden remove the pan from the heat and set aside.
  2. Place the bread slices on a wooden board and top with a layer of sautéed mushrooms, followed by a slice of mortadella, some tomato and then a few shavings of pecorino. Drizzle with the remaining olive oil. Season generously with more black pepper.

Prosciutto, tomato and mozzarella panino

Ingredients

Quantity Ingredient
12 thin slices prosciutto
handful rocket, washed and rinsed
2 balls fresh buffalo mozzarella, roughly torn
3 vine-ripened tomatoes, thickly sliced
1 large loaf ciabatta, sliced
extra-virgin olive oil, to drizzle

Method

  1. Place all the filling ingredients onto the cut ciabatta slices and season with salt and freshly ground black pepper to taste. Drizzle over some extra-virgin olive oil. Serve either open or closed. This classic panino is spectacular when using the freshest ingredients possible – the flavour combination is sublime.
Tags:
italy
italian
puglia
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