Panini, those perfectly grilled Italian sandwiches, make a great simple supper. And you don't need a panini press to make them.
The quality of bread and filling ingredients is key, Jennifer and Jason Denton point out in "Simple Italian Sandwiches," written with Kathryn Kellinger. The Dentons, owners of a popular panini bar in New York called 'ino, provide a primer on creating your own.
We started with mortadella, which originally hails from Bologna, namesake of the lesser American version, baloney. To that we added cheese and perked it all up with a simple roasted pepper spread.
Menu
Mortadella, provolone and roasted pepper panini.
Fennel and carrot slaw.
Olives.
Raspberry sorbetto.
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Tips
Find mortadella — pork sausage studded with bits of fat, peppercorns and sometimes pistachios — at Italian markets and some supermarket delis.
No panini press? Use a cast-iron grill pan or skillet, along with another heavy pan or a foil-wrapped brick to press the sandwich.
Beverage pairing
With this, we'd prefer a cold beer; choose an Italian one or maybe a Belgian ale. A fruity barbera, a Northern Italian wine, also would be nice.
Mortadella, Provolone and Roasted Pepper Panini
Yield: 4 servings
Preparation time: 15 minutes
Cooking time: 12 minutes
1 jar (7 ounces) roasted red peppers, rinsed, drained
1 clove garlic, minced
Freshly ground pepper
8 slices rustic Italian bread, 1/2-inch thick
8 medium slices mortadella, about 8 ounces
4 slices aged provolone
1 bunch baby arugula
1 tablespoon olive oil, if needed
Place peppers, garlic and pepper to taste in the bowl of a food processor; pulse just until it becomes a rough paste. Set aside.
Place 4 bread slices on counter; divide mortadella slices among them. Layer with provolone and the roasted red pepper spread; top with arugula. Place top slice on sandwiches, pressing down gently; set aside.
Heat panini pan, grill pan or cast-iron skillet over medium-high heat until hot. (If using a skillet, brush tops and bottoms of sandwiches with a little olive oil.) Place 2 sandwiches at a time in pan; cover with panini pan top, or a heavy skillet or a foil-wrapped brick. Cook until golden and cheese melts, about 3-6 minutes per side. Repeat with remaining panini.
Nutrition information per serving: 477 calories (58 percent from fat), 31 g fat (13 g saturated), 61 mg cholesterol, 24 g carbohydrates, 25 g protein, 1,478 mg sodium, 2 g fiber