Broiled Sandwiches - {Panini Arrostiti}

The success of this quick but appealing sandwich depends upon the ingredients being cut almost paper thin and uniform in size. These are a snap to put together, wonderful for a luncheon accompanied by a green salad and fresh fruit. Or team them with Zuppa di Fagioli for a fall or winter supper. These sandwiches can also be made cocktail size for a more formal affair.

Cuisine: Italian
Courses: Sandwiches, Starters and appetizers
Serves: 6 people

Recipe Ingredients

6		Italian bread, cut 3/4" thk
		= (from a 9" round)
6 tablespoons	90ml	Extra-virgin olive oil
2 tablespoons	30ml	Zucchini - cut lengthwise into (small)
		Thin strips
1/4 lb	113g / 4oz	Prosciutto - thinly sliced
2		Plum tomatoes - cut in thin rounds
1/2 lb	227g / 8oz	Sliced mozzarella or Fontina cheese*
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Use fresh mozzarella (fior di latte) if available. Its mild and delicate taste is unbeatable. A combination of mozzarella and Fontina works well, too.

Place the bread in a single layer in a broiling pan and drizzle each slice with 1 tablespoon olive oil. Top each slice with the remaining ingredients in the order given. Sprinkle with a little black pepper.

Broil the sandwiches about 6 inches from the heat until the cheese has bubbled and is nicely browned. Serve the sandwiches immediately.

This recipe yields 6 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.