1 Italian (sandwich) roll, sliced horizontally
2 slices tomato
2 large basil leaves
2 slices smoked provolone
4 slices very thinly sliced lean capicola
4 slices very thinly sliced prosciutto di parma
Place the cheese in a single layer on the bottom half of the roll. Top with tomato, basil and then the meats all in a single layer. Top with the roll. Place on a panini press preheated to “medium”. Press until the cheese is melted and the roll is lightly toasted.
I love the panini press I received for Hanukkah last year but I don’t use it as much as I should. I realized that summer was a great time to use it, panini are perfect for a light dinner and it doesn’t heat up the kitchen. So look for more panini recipes this week.
Who doesn’t love a sandwich full of smoky flavors? I know I do. Lean capicola is a little closer to ham than regular capicola and adds some texture contrast with the tissue thin prosciutto. Tomatoes and basil are finally in season and add a lot of fresh flavor to the sandwich. One thing I love about making panini with Italian meats and cheeses is that it doesn’t take more than a few slices to make a flavorful sandwich. It is fairly economical as well, even if the the prosciutto is $20 lb like the one I used, you only need an ounce or two for it to make a big flavor inpact on the sandwich.
This recipe only makes one sandwich but it is a big one, feel free to split it with someone.