Book Description

Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured and uncured meats, poultry, seafood, vegetables, and condiments. From Mortadella and Prosciutto di Parma Panini to Artichoke and Tuna Panini, this satisfying collection elevates the common sandwich to sophisticated lunch or dinner fare.

A collection of 50 recipes for traditional and contemporary Italian-style sandwiches with only a few ingredients and lots of flavor.

From upscale cafés to corner delis to fast-food joints, panini are the new sandwich sensation in North America.

Reviews

Get inspired with San Francisco restaurateur Carlo Middione’s pocket-sized book Panini. - Parade magazine "Parade Picks"

From the Hardcover edition.