Margherita Panini Sandwich

Originating from Italy, these grilled sandwiches are a delicious combination of flavors and textures that will leave you craving for more. Typically made with cured ham and cheese, Panini Sandwiches offer a versatile canvas for endless ingredient possibilities. Crafted between slices of ciabatta or focaccia bread, these sandwiches are best when the bread is pulled out of the oven just before it browns, ensuring a perfectly crispy exterior with a soft and fluffy interior. The art of making a Panini lies in selecting the right ingredients and achieving the ideal balance between textures and flavors. Join me in exploring the world of Panini Sandwiches and discover the secrets to creating the ultimate culinary masterpiece.

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Vegetarian

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Ciabatta, focaccia, sourdough campagne and pain de mie are among the best choices for grilled sandwiches. A panini sandwich is a seared sandwich from which the cheese must melt but the rest of the ingredients should remain at room temp. In order to achieve that, you would need a commercial grade panini press. It allows the sandwich to get the grill marks in less than 3 mins.

Margherita

The pizza Margherita appears to have been invented in 1889 by Raffaele Esposito, chef at Pizzeria Brandi. The pizza was allegedly created in honor of Italy's unification, with the three toppings – basil, mozzarella, and tomato – representing the green, white, and red of the Italian flag.

Balsamic Reduction

In a small saucepan, reduce balsamic vinegar along with sugar to syrupy consistency. If it ends up too thick, add more balsamic – give a quick boil and set aside. Reduced balsamic vinegar can beautifully enhance fresh strawberries, citrus fruits and Caprese salad.

Tomato Marmalade

In a saucepan, sweat onions and basil stem with olive oil for 5 mins on medium heat. Add olives and garlic and cook until fragrant – add pinch of salt. Add tomato sauce and lemon zest. Cook for 20 mins or until sauce has thicken enough. Remove sauce from the heat and let cool.

Montage

Slice bread lengthwise. Spread tomato marmalade and add cheese. Add tomato slices and season with salt and pepper. Top with a few leaves of basil and add a drizzle of balsamic reduction, and olive oil. Enclose sandwiches.

Grilling

Heat up cast iron griddle on low heat. If using a panini press, follow the manufacturing instructions. When cast iron begins to smoke; it's ready. Grill sandwich for about 2 minutes on each side, gently pressing the bread down as it grills. Let rest a min or so before slicing. Enjoy!