Panini di Sant'Antonio

Ingredients

• 4 ciabatta rolls (or baguette) 4 ciabatta rolls (or baguette)
• 8 slices of prosciutto 8 slices of prosciutto
• 8 slices of salami 8 slices of salami
• 8 slices of mozzarella cheese 8 slices of mozzarella cheese
• 1 cup roasted red peppers, sliced 1 cup roasted red peppers, sliced
• 1/2 cup sun-dried tomatoes, sliced 1/2 cup sun-dried tomatoes, sliced
• Fresh basil leaves Fresh basil leaves
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 26g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat a panini press or grill pan.
2. 2.
   Slice the ciabatta rolls in half horizontally.
3. 3.
   Layer the bottom half of each roll with 2 slices of prosciutto, 2 slices of salami, and 2 slices of mozzarella cheese.
4. 4.
   Top with roasted red peppers, sun-dried tomatoes, and fresh basil leaves.
5. 5.
   Brush the top half of each roll with olive oil.
6. 6.
   Place the top half of the roll on the filling to create a sandwich.
7. 7.
   Place the sandwiches on the preheated panini press or grill pan.
8. 8.
   Cook for 3-4 minutes, or until the bread is crispy and the cheese is melted.
9. 9.
   Remove from the heat and let the panini cool for a minute before serving.
10. 10.
    Cut the panini in half and serve warm.

Treat your ingredients with care...

• Ciabatta rolls — Choose fresh and crusty rolls for the best texture. If ciabatta is not available, a baguette can be used as a substitute.
• Prosciutto and salami — Opt for high-quality cured meats for the best flavor. Thinly sliced varieties work best for this recipe.
• Mozzarella cheese — Use fresh mozzarella for a creamy and melty texture. If unavailable, provolone or fontina cheese can be used as alternatives.
• Roasted red peppers — You can use store-bought roasted red peppers or make your own by charring fresh red peppers and removing the skin.
• Sun-dried tomatoes — Look for sun-dried tomatoes packed in oil for a more intense flavor. If using dried sun-dried tomatoes, rehydrate them in warm water before slicing.

Tips & Tricks

• Experiment with different combinations of cured meats and cheeses to personalize your panini.
• Add a spread of pesto or aioli for an extra burst of flavor.
• If you don't have a panini press, you can use a grill pan or a regular skillet and press the sandwich down with a heavy object, such as a cast-iron skillet.
• For a vegetarian version, substitute the cured meats with grilled vegetables like zucchini and eggplant.
• Serve the panini with a side of mixed greens or a bowl of tomato soup for a complete meal.

Serving advice

Serve the Panini di Sant'Antonio warm, either as a standalone meal or accompanied by a side dish or soup. Cut the panini in half diagonally to showcase the colorful filling.

Presentation advice

To enhance the presentation, you can wrap the panini in parchment paper or butcher's paper, securing it with twine or a decorative sticker. This adds a rustic touch and makes it easier to handle.