Larrupin

Uncommonly Good

Balsamic Ham and Salami Panino

According to Wikipedia: A panino is a sandwich made from a small loaf of bread, typically a ciabatta (an Italian white bread). The bread is cut horizontally and filled with salami, ham, meat, cheese or other food and sometimes served hot. A grilled panino is buttered on the outside and grilled in a press.

Even though I used French bread, I’m calling this a Balsamic Ham and Salami Panino.

  • Turn the heat to medium high and put the bread face-down on the grill to warm while you slice red peppers and part of a purple onion.
  • When the grill is hot, saute the veggies in extra virgin olive oil. When the veggies are tender, move them to the side and throw on the salami and ham.
  • As the meat warms I sprinkle it all with Janz and toss it together with tongs to mix the flavors. Add a splatter of Balsamic Vinegar just before you put the sandwich together.

To build the sandwich:

  1. Start with slices of Provolone on both halves of the warm bread
  2. Put strips of pepper and onion on top of the cheese
  3. Add layers of salami and ham
  4. Splatter the grill with a little more olive oil if needed and put the sandwich together on hot grill
  5. Press with a sandwich press* if you have one. If you don’t have a press, use the bottom of another iron skillet.
  6. When bottom of sandwich is brown, turn and press the other side. You’ll know it’s done when the cheese starts to drip down and sizzle on the grill.
  7. Serve with additional Balsamic Vinegar for dipping.

Larapin!

*My “sandwich press” is actually a bacon press. I bought it new a few years ago. I think it just cost $3-4 at the time.

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June 7, 2008 Posted by | Sandwich | , , , | Leave a comment

Sort of a Reuben—but not really


The only thing like a Reuben about this is the sauerkraut.
And it’s grilled.
And it’s good.

Turn the burner to the high end of medium before you start and the grill, or skillet, will be hot and ready when you are.

Here’s what I had on hand:

  • Dark 100% whole wheat bread
  • Stone Ground Dijon Mustard
  • Provolone Cheese
  • Deli Sliced Pastrami
  • Sauerkraut, squeeze out all the liquid before adding it to the top
  • Extra Virgin Olive Oil sprayed on the bread and on the grill

The press is optional, but it will smoosh all the layers together and melt the cheese into the pastrami on the bottom and the sauerkraut on top.

Larapin!

PS. The next day I wanted another one of these but was out of pastrami and provolone. I substituted Mozzarella cheese and deli ham and it was just as good but in a different way.

June 7, 2008 Posted by | Sandwich | | Leave a comment

   

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