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Broiled Sandwiches

Panini Arrostiti

Mary Ann Esposito

Serves 6

The success of this quick but appealing sandwich depends upon the ingredients being cut almost paper thin and uniform in size. These are a snap to put together, wonderful for a luncheon accompanied by a green salad and fresh fruit. Or team them with Zuppa di Fagioli for a fall or winter supper. These sandwiches can also be made cocktail size for a more formal affair.

INGREDIENTS

6 slices Italian bread, cut 3/4-inch thick from a 9-inch round
6 tablespoons Filippo Berio Extra-Virgin Olive Oil
2 small zucchini cut lengthwise in thin strips
1/4 pound prosciutto, thinly sliced
2 plum tomatoes, cut in thin rounds
1/2 pound sliced mozzarella or Fontina cheese
Black pepper to taste

DIRECTIONS

Place the bread in a single layer in a broiling pan and drizzle each slice with 1 tablespoon olive oil. Top each slice with the remaining ingredients in the order given. Sprinkle with a little black pepper.

Broil the sandwiches about 6 inches from the heat until the cheese has bubbled and is nicely browned. Serve the sandwiches immediately.

Note: Use fresh mozzarella (fior di latte) if available. Its mild and delicate taste is unbeatable. A combination of mozzarella and Fontina works well, too.

This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1993.

item recipe is featured in Episode 608 of Season 6.

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