Mortadella Panino
My favorite panino is always the mortadella, a cooked pork sausage studded with black peppercorns and small fat cubes and sliced paper thin. The best thing about the panino is that you can taste every ingredient; nothing is masked by over seasoning or too many spices. And you wont need three napkins to keep the ingredients in the bread or in your lap.
Ingredients
- Extra Virgin Olive Oil
- 2 slices, good country bread
- 3 to 4 slices, mortadella with peppercorns or pistachio nuts, thinly sliced
- 1 cucumber, peeled and thinly sliced lengthwise
- 1 small tomato, cut into rounds
- 3 to 4 fresh basil leaves
Directions
- Brush each slice of bread with olive oil on both sides and place in a preheated dry sauté pan; toast each side until nicely browned and transfer the slices to a cutting board.
- Top one slice of the bread with the mortadella, then the cucumber slices, the tomato slices and the fresh basil. Drizzle a little extra virgin olive oil over the ingredients and top with the second slice of bread. Cut in half crosswise.
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