Tonight I made panini sandwiches for dinner. It isn’t one of my least expensive dinners to make but it sure is one of our yummiest dinners!
I bought cibatta bread at my local grocery store. If you can’t find cibatta bread, any crusty bread will do. I brushed a mixture of olive oil and balsamic vinegar on one side of the bread.
I then flipped the bread over and put pesto on one side of the bread and tampenade on the other side. Tampenade is an olive oil based spread. I usually get olive tampenade. The tampenade I used tonight was a mixture of olives, garlic, sun-dried tomatoes and roasted red peppers.
Next I added the meats. That is cappicoloa (an Italian ham) on the left and prosciutto (another type of Italian ham, this one is dry-cured) on the right. You can use any sort of cold cuts you like, these just happen to be my favorites when making paninis.
I added some provolone cheese and arugula (a salad green known for it’s “peppery” flavor). Slapped the two sandwich sides together and put it on our fancy sandwich squisher (which is really a Cuisinart grill my mom bought for us a few Christmases ago).
And there you have it, a delicious panini sandwich! The beauty of paninis is the versatility. You can use whatever bread, spread, cold cuts, herb and vegetable combination you wish.