What’s better than a sandwich on a hot day? Whether you are at the pool, on the beach, hiking a mountain or in town, sandwiches, or as we Italians call them, panini will satisfy your hunger in no time!
So today I am sharing some panini ideas using my Rosemary Focaccia Bread. If you do not want to bake, you will find as well how to adapt the recipes. Before digging into the heart of the preparation, let’s find out the Italian tips to make some delicious, simple and easy panini sandwiches.
What is an Italian Panini?
First of all let’s understand the language: the correct translation of sandwich is panino, which means small bread. Hence the word panini is just the plural noun.
Now let’s discuss with which bread we make a panini. The most popular bread is “rosetta”, which means a small rose, as it resembles a rose when viewed from the top. Usually, it has a semi-hard crust and is soft inside. Other kinds of bread could be focaccia or ciabatta bread. And I stop here…otherwise, we could discuss for hours and hours about regional bread variety.
Then, like elsewhere in the world, we use a filling…and we like a rather simple filling, with 2-3 ingredients at maximum. The most popular types of filling are:
Cold cuts:
Italian cold cuts extend from the most well-known such as Parma Ham and Salami to the most traditional and less known regional variety such as Mortadella from Bologna, Bresaola from Valtellina, Nduja from Calabria.
Cheese:
Italians love cheese and, when choosing a filling, something like Parmesan Shaving, Mozzarella, Pecorino, Ricotta are all in, along with many other regional varieties.
Vegetables:
We add some vegetables as filling, either in the form of veggies preserved in oil, such as mushrooms, artichokes, peppers, sun-dried tomatoes or as fresh produce such as tomatoes and arugula.
In Italy, panini has no wide use of spreads, sauces, etc. Maybe we allow a bit of mayo. We prefer the finest quality ingredients so that you do not need any sauce to enrich or add flavors.
When and how do we eat Panini? In Italy, we eat panini as a quick lunch break or it is also good as a snack for kids.
Panini is not always grilled in a sandwich press. In Italy, you can choose if you want it grilled or not and it depends also on which is your filling of choice. As a tip, Italian prefer not to heat cold cuts as this product will become drier and saltier, altering its original flavor.
Getting hungry? Let’s discover the three recipes!
How to prepare Italian Focaccia Panini in 3 Delicious Ways
These are all simple and easy panini recipes that you can make at home. I used a Rosemary Focaccia Bread to make 3 sandwiches or panini for each of the recipes. One full Focaccia Bread yields 9 individual portions. Like any other sandwich, you cut each square lengthwise, place the different filling, close it and enjoy it.
#1 Rosemary Focaccia Panini with Mortadella
The first recipe is the most delicious one as I used a typical Italian cold cut, called Mortadella. Mortadella at its finest is produced in Emilia Romagna, exactly around Bologna and the tastier variety has pistachios. It is melting in the mouth like butter, it is delicate and savory, leaving you hungry for more. It is very high in fat, but in small quantity and from time to time, it is a delicacy you have to try.
For the preparation of this sandwich or panini, I used 2 slices of mortadella and some artichoke hearts, preserved in oil. The combination is a mouthwatering sandwich where, in every bite, you meet the crunchy top of the focaccia, the softness of the dough and artichokes, the succulence of mortadella with its velvety texture.
#2 Rosemary Focaccia bread with Bresaola, Mozzarella and Arugula
This recipe is a healthier choice as Bresaola is an air-dried beef cut, very lean. Bresaola is produced in Valtellina, a valley in Lombardy, around 200 km north of Milan. For the mozzarella, I used cow mozzarella, fresh. I add some Arugula just to give a green touch. This combination will provide you with a salty taste from the bresaola, a soft, creamy texture from the mozzarella, and a peppery note from the Arugula. Tip: brush the bresaola with EVOO before filling your sandwich.
#3 Rosemary Focaccia Panini with Ricotta & Grilled Apricot
The third recipe is a bit less traditional, Focaccia Panini with Ricotta & Grilled Apricot. In every bite, you will dive into the crunchiness of the focaccia top, the softness of the dough, the creaminess of the ricotta and the plumpiness of the apricot, which sweetness is emphasized by its grilling and a drizzle of raw honey.
Italian Panini 3 Ways Variations and Substitution
If you are halal, then you will need to swap the mortadella with chicken or turkey variety. You can eat freely all the others.
If you are a vegetarian, go for the Focaccia Panini #3. And in case you are vegan, sub the ricotta with a vegan spread.
For a gluten-free diet, I suggest swapping the focaccia for a gluten-free version.
In case you do not want to bake, you can buy your focaccia bread or use ciabatta bread.
How to serve Italian Panini 3 Ways
Well, well, well…these sandwiches are ideal for a quick lunch, a snack for your kids, a party or gathering with your family or just an aperitive. They are rather simple to make and everyone will find something to suit his taste. In case you serve this as quick lunch, consider pairing it with a green side salad.
I usually serve them cold or warm, if you want to grill them I suggest to not grill the one with Mortadella, and the one with Ricotta. You can grill the third one, but add the bresaola only after you grilled it, otherwise, the cold cut will become saltier and dry.
Which wine to pair with Italian Panini 3 Ways
You can enjoy these sandwiches with a Classic Aperol Spritz in case you serve them as aperitive. A glass of Prosecco will also be a good choice as it will quench your thirst and prepare your palate for the next bite.
If you are looking instead for the perfect pairing I suggest a Lambrusco with the #1. Lambrusco is a typical wine from Emilia Romagna, slightly sparkling that is best enjoyed at 60 F° or 15 C°. The cherry and creamy notes pair perfectly with the richness of Mortadella. Its slight fizziness is ideal in the summer season.
For the Focaccia Panini #2, I suggest a Sardinian Carignano di Sulcis, which you can easily find labeled in France as well and it is called Carignan. It offers umami flavors, that complement well with Bresaola.
For the Focaccia Panini #3, I suggest a Chiaretto di Bardolino, from Veneto, where its floral note of jasmine and its citrus notes will balance the creaminess of the ricotta and mellow sweetness of the apricot and honey. I must confess that I am a bit biased towards this wine, as I am homesick, so any rose wine will be good!
Ingredients
- 1/3 rosemary focaccia bread divided in 3 part
- 6 slices mortadella
- 3 tbsp artichokes chopped
Instructions
- Proceed by cutting the focaccia bread in 3 parts. Divide one of the three parts in 3 smaller squares, which will be your panini.
- Cut each panini lenghtwise.
- Add on top of each panini 2 slices of mortadella and 1 tablespoon of chopped artichokes. Add the other half on top and serve it!
Notes
- To be enjoyed as lunch or during an aperitive.
- I recommend to not grill this sandwich, as mortadella will taste at its best just fresh as it is.
- If you are halal, sub the mortadella with any other chicken or turkey kind.
- If you do not want to bake Focaccia Bread, you can buy a ready-made one or sub it with ciabatta bread.
Nutrition
Ingredients
- 1/3 rosemary focaccia bread divided in 3 part
- 1/8 pound beef air-dried, sliced thinly
- 1/8 pound mozzarella in slices
- 1/3 cup arugula
- ½ tbsp olive oil extra virgin
Instructions
- Proceed by cutting the focaccia bread into 3 parts. Divide one of the three parts into 3 smaller squares, which will be your panini.
- Cut each panini lenghtwise.
- Brush the bresaola and the mozzarella with a bit of EVOO.
- Add on top of each panini 2 slices of bresaola, 1 slice of mozzarella and a few leaves of arugula. Add the other half of sliced focaccia on top and serve it!
Notes
- Ideal as quick lunch or snack for your kids.
- If you want to grill it, remove the bresaola and add it at the end.
- Always lightly brush your bresaola & mozzarella slices with a bit of EVOO, for extra taste.
- If you do not want to bake Focaccia Bread, you can buy a ready-made one or sub it with ciabatta bread.
Nutrition
Ingredients
- 1/3 rosemary focaccia bread divided in 3 part
- 3 tbsp apricot chopped
- 6 tsp ricotta fresh
- 1½ tsp honey
Instructions
- Wash the apricot and pat them dry. Remove the pit. Grill them quickly on a grilling pan. Chop them in quarters.
- Proceed by cutting the focaccia bread in 3 parts. Divide one of the three parts in 3 smaller squares, which will be your panini.
- Cut each panini lenghtwise.
- Add on top of each panini 1 tsp of fresh ricotta cheese, 1/2 tsp of honey and 1 tbsp of chopped grilled apricot. Add the other half of sliced focaccia on top and serve it!
Notes
- Ideal for an aperitive, as a snack for your kids or as sweet and salty breakfast.
- It is ideal for vegetarians, and if you are vegan, you can easily swap the ricotta with a vegan spread.
- If you do not want to bake Focaccia, you can buy a ready-made one or sub it with ciabatta bread.
Nutrition
Recipe cards powered by WP Recipe Maker
