Prosciutto, Mozzarella, and Basil Panini: Cut four pieces of
ciabatta bread in half and toast lightly. Drizzle the bottom halves with
extra virgin olive oil and balsamic vinegar. Layer the bottom halves
with thinly sliced prosciutto, thinly sliced mozzarella cheese, and
fresh basil. Sprinkle salt and pepper to taste. Cover the sandwiches
with the top bread halves. Serve immediately.
Grilled Eggplant and Roasted Red Pepper Panini: Mix together 6 fresh
basil leaves, chopped; 2 tablespoons balsamic vinegar; 1 to 3 cloves of
garlic, finely minced; 2 red bell peppers, roasted, and cut into thick
strips. Cut crosswise and broil eggplant 4 inches from the heat just
until tender, about 4 minutes, each side. Split four 4-inch pieces of
focaccia bread in half and add a layer of chopped olives. Next add a
layer of mozzarella cheese, and a thick slice of tomato to each
sandwich. Add the prepared eggplant, and red peppers. Cover the sandwiches with
the top bread halves. Press together gently and serve.
Leave crusts on all but dainty tea sandwiches; they
help keep sandwiches fresh.
Assemble components, then put sandwiches together just
before serving, particularly important if ingredients are drippy.
Soften butter to room temperature so it spreads more
If filling is creamy, butter 1 slice of bread only.
Be generous - but not lavish - with butter or
mayonnaise; 1 teaspoon per slice is ample.
Spread butter or mayonnaise and sandwich fillings to
the edge of the bread.
Use several thin slices of meat or cheese rather then
a single thick one.
Make sure salad-type fillings are creamy, not soupy.
Make toasted sandwiches at the very last minute and do
not stack toast - it will become soggy.