The panini sandwich has evolved from the simple Italian 'toast' sandwich, filled with meat, usually prosciutto, and cheese.
Like its predecessors, you'll find today's paninis bear the distinctive toast lines of the Italian sandwich press. Similarly, they are concocted with the rich cheeses and meats.
But fillings and flavorings have changed. Local custom and favorites sometimes govern what goes into the panini. In central Italy, for example, the panini boasts succulent roasted pork.
Whether you have a panini press, a sandwich grill or just want to make one in a skillet, here's a recipe for the Hot Sicilian that offers the tastes of Italy, enhanced by spices.
Hot Sicilian paninis
Ingredients
1 loaf Italian bread cut in eight half-inch slices (OK to trim crusts)
1 half-pound of deli shaved ham
1 package each hard salami and sandwich pepperoni
8 slices provolone cheese
1 medium tomato, sliced thin
1 medium red onion, sliced thin
Dashes of parmesan cheese, salt, pepper, red wine vinegar, olive oil
Optional: slices of pickled or fresh banana peppers.
Lay the eight slices of bread on a dish towel. On each bread slice, add one slice of provolone cheese. On four of the sandwich halves, add two pieces each of salami, a generous amount of shaved ham, and two pieces of sandwich pepperoni.
On the other four sandwich halves, add two slices of tomato, two slices of onion and a few pepper rings.
Shake parmesan cheese, oil, vinegar, salt, and pepper sparingly to all eight sandwich halves. Combine the halves into four sandwiches.
Preheat your press following the manufacturer's instructions, or in a large skillet lightly coated with butter or canola oil, place the sandwiches two at a time. Apply pressure with the sandwich maker or a spatula.
Open the sandwich maker every two minutes, or turn skillet sandwiches every two minutes until they are golden brown.
