Panini Americano Recipe - Cooking Index
Panini Americano Recipe - Cooking Index
| 1 | Ciabatta bread - sliced into 4 | |
| Three-inch thick slices - (can be | ||
| Substituted with crusty Italian bread) | ||
| 1/2 lb | 227g / 8oz | Fresh mozzarella - sliced into 8 slices |
| 4 oz | 113g | Brie - sliced 4 pieces |
| 1/2 cup | 31g / 1.1oz | Fresh corn - blanched |
| 2 | Tomatoes - sliced | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 146g / 5.1oz | Chopped arugula |
| Extra-virgin olive oil |
Slice each 3-inch slice of Ciabatta in half horizontally to make a top and a bottom piece. In a toaster oven, toast the bread for 2 minutes, or until lightly toasted.
On one side of the bread, place 2 slices of the mozzarella. On the other piece of Ciabatta, place a slice of Brie. Place 1/4 of the corn on top of the Brie. Place 2 slices of tomato on top of the mozzarella. Season both sides of the panini with salt and pepper.
Place the panini in the toaster oven and toast for 4 minutes, or until tomato is warm and cheese is beginning to melt. Remove from the toaster oven and top the tomatoes with some of the arugula. Drizzle with a little extra-virgin olive oil. Press the 2 halves together. Slice in half. Repeat process for the other 3 sandwiches.
This recipe yields 4 sandwiches.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D06) - from the TV FOOD - NETWORK
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