Grilled Panini Sandwiches
Ham, Tomato, and Asiago Cheese
Ingredients
Four 4- x 5-inch (10- x 12-cm) Pieces of Focaccia Bread, sliced horizontally
4 Tbsp. (60 ml) Mayonnaise
2 Roma Tomatoes, thinly sliced
1 Cup (250 ml) Thinly Sliced or Grated Asiago Cheese
8 Thin Slices Imported Spicy Capicollo Ham (or Prosciutto)
¼ Cup (60 ml) Italian Parsley Leaves
1. Slice the focaccia in half horizontally (lightly press one hand over the bread while slicing with a serrated knife held parallel to the cutting board). Spread both halves of each slice with mayonnaise.
2. Top ½ of each sandwich with sliced tomatoes, sliced cheese, ham, a little parsley, then a little more cheese. Top with the remaining bread and press down.
3. Grill in an oiled panini press until crisp and melted. Cut each square in half diagonally to serve.
Serves 4.
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Eggplant and Mushroom Melt
Ingredients
Four 4- x 5-inch (10- x 12-cm) Pieces of Focaccia Bread, sliced horizontally
Three 5-inch (12-cm) Portobello Mushrooms
1 Medium Asian Eggplant
Extra Virgin Olive Oil for brushing
Salt and Freshly Ground Black Pepper
Artichoke and Olive Cheese spread
12 Fresh Basil Leaves
1. Slice the focaccia in half horizontally (lightly press one hand over the bread while slicing with a serrated knife held parallel to the cutting board).
2. To clean the mushrooms, brush and scrape away the dark gills on the undersides with a spoon. Cut the eggplant lengthwise into ¼-inch (6-mm) slices. Heat the grill.
3. Brush the whole mushrooms and eggplant slices with olive oil and season with salt and pepper. Grill over medium-high heat for about 5 minutes, flipping the vegetables until golden on both sides.
4. Cool, and slice the mushrooms into ¼-inch (6-mm) slivers. Cut the eggplant to fit the bread.
5. To make sandwiches, spread each sandwich with about 3 Tbsp. (45 ml) of the artichoke spread. Top each sandwich with sliced mushrooms, grilled eggplant, and 2 basil leaves. Top with remaining focaccia and press together. Grill in a panini press until toasted and melted. Cut in half diagonally to serve.
Serves 4.
Black Olive, Roasted Pepper, Tomato, and Jack
Ingredients
Four 4- x 5-inch (10- x 12-cm) Pieces of Focaccia Bread, sliced horizontally
8 Tbsp. (120 ml) Olive Tapenade
2 Roasted Red or Yellow Bell Peppers, peeled, seeded, and cut into strips
1 Large Roma Tomato, thinly sliced
8 Thin Slices Monterey Jack cheese (choose Monterey Jack with jalapeño for a spicier sandwich)
1. Slice the focaccia in half horizontally (lightly press one hand over the bread while slicing with a serrated knife held parallel to the cutting board). Spread ½ of each sandwich with the tapenade.
2. Top with the roasted peppers, sliced tomatoes, and cheese. Top with the remaining bread and press down.
3 Grill the sandwiches in an oiled panini press until crisp and melted. Cut each square in half diagonally to serve.
Serves 4.
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