MAKES 1 SANDWICH
In Italy at lunchtime it is very popular to have crusty grilled sandwiches, panini alla griglia. Be sure to use good, country-style bread with a coarse crumb and the best fillers you can find. It also helps to have a panini maker, but if not, use a non-stick skillet and be sure to season the pan well with olive oil or butter so the bread will toast evenly and not burn. As the sandwich browns, use a spatula to press on it to help maintain contact with the pan.
2 slices whole grain or sourdough-type bread
16 slices, about 1/3 cup, Parmigiano-Reggiano cheese, shaved or thinly sliced
5 large fresh spinach leaves, washed thoroughly and spun dry in a salad spinner
1 sweet, crisp apple such as Fuji or Gala, sliced thinly
Drizzle of Filippo Berio olive oil
Drizzle the olive oil over both slices of bread. On one slice, layer the cheese, then spinach, then the apple slices. Top with the second slice of bread, oil-side down, and place in a panini maker. Press down on the sandwich until both sides are crusty and drown.
If making in a skillet, melt 1 tablespoon of butter in a non-stick sautÃƒ© pan; when it begins to sizzle, add the sandwich and weigh it down with a grill press or cast-iron pan. When brown on the bottom, turn it over and brown the other side.
The recipe is featured on show 1723, Grilled Sandwiches Ã¢‚¬ Panini Assortiti alla Griglia.
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