What a week! It seems that the arrival of Autumn has brought with it busy days and busy nights. As a result, I’ve been a bit neglectful and I apologize. But never fear. I shall catch up on missed posts and unanswered e-mails as soon as possible.
In the meantime, I’m sending this panino to all of you as a weekend greeting. It’s filled with arugula (is there a better lettuce to use in panini … I don’t think so!), prosciutto cotto, fresh mozzarella and hot mustard.
The idea comes from the Cream Puffs in Venice Flavour of the Month for September 2006: Simple Italian Sandwiches. For those of you that are unfamiliar with prosciutto cotto, it is ham that has been cooked as opposed to cured, such as Prosciutto di Parma. Prosciutto cotto (means "cooked ham" in English) is often used in cold salads (diced or cubed), on pizza and in sandwiches, and is wonderful baked in the oven. One of our favourite dishes is an eggplant dish where slices of eggplant are topped with prosciutto cotto and mozzarella and baked long enough for the mozzarella to melt. If you’ve never tried prosciutto cotto, visit your local Italian deli and sample it.
Have a wonderful weekend everyone!
Prosciutto Cotto and Mozzarella Panino with Hot Mustard
Adapted from Simple Italian Sandwiches by Jennifer Denton and Jason Denton.
- 2 ciabatta buns or small baguettes, sliced in half
- olive oil (for brushing the tops and bottoms of the buns)
- a handful of arugula, washed and dried
- 2 to 3 tbsp. hot mustard (or any mustard that you prefer)
- 6 slices fresh mozzarella
- 6 slices prosciutto cotto
- Heat your panini press.
- Spread the hot mustard on one side of your bun or baguette.
- Top with half the arugula.
- Place three slices of the mozzarella on the arugula.
- Top the mozzarella with three slices of prosciutto cotto.
- Place the top half of the bun or baguette on the prosciutto cotto.
- Brush the top and bottom of the bread with olive oil.
- Grill the panino for 5 to 6 minutes, being careful that your bread doesn’t burn.
- Remove the panino and let rest for a few minutes. Slice in half with a serrated knife.
- Repeat with the second bun or baguette.