Soft sandwich roll made from Italian rustic dough, with a soft crumb structure and light crisp crust. Made with the finest extra virgin olive oil and ingredienst
Soft panini contains Unbleached Wheat Flour (Contains Gluten), Water, Olive oil, Salt, Yeast, 0.05% Bread Improver
(Wheat Flour, Soy Flour, Emulsifier (472 e) Enzyme(Amylase)), Ascorbic Acid, Thiamine, Folic acid.
How to Cook Panini
In a panini press: Preheat the press. Add your sandwich and cook until golden and crisp, 3 to 5 minutes.On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.
Caprese Brush the inside of a split sub roll or sliced Italian bread with olive oil. Fill with 2 slices each fresh mozzarella and tomato, and a few basil leaves; season with salt and pepper. Press and cook until golden.
Smoked Caprese Make Caprese Panini (No. 1) with smoked mozzarella.
Eggplant-Mozzarella Make Caprese Panini (No. 1) with smoked or fresh mozzarella; replace the tomato with grilled eggplant slices.
Anchovy Caprese Make Caprese Panini (No. 1), adding 1/2 chopped anchovy fillet and a sprinkle of capers to the sandwich.
Prosciutto Caprese Make Caprese Panini (No. 1), adding 3 thin slices prosciutto and some shaved Parmesan to the sandwich.
Pesto Turkey Make Caprese Panini (No. 1); brush the inside of the roll with pesto instead of olive oil and add 3 or 4 slices roasted turkey breast to the sandwich.
Chicken Saltimbocca Brush the inside of a split ciabatta roll with pesto. Fill with sliced grilled chicken, fontina and prosciutto, and chopped fresh sage. Press and cook until golden.
Apple-Manchego Brush the inside of a split soft roll with olive oil and quince paste or fig jam. Fill with sliced apple and manchego cheese; season with salt. Press and cook until golden.
Chorizo-Pear Make Apple-Manchego Panini (No. 8) with sliced pear instead of apple; add sliced Spanish chorizo to the sandwich.
Roast Beef–Onion Spread Dijon mustard on 2 thick slices of sourdough bread. Layer shredded Gruyere, sliced roast beef, caramelized onions and more Gruyere between the bread. Press and cook until golden.
