- Yield : 4 servings
- Prep Time : 15m
- Cook Time : 3m
- Ready In : 18m
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- 4 round crusty rolls, plain Kaisers will do if your store offers no others
- 3/4 pound provolone, sliced
- 1/2 pound prosciutto di Parma, available at deli or in presliced imported packages near deli case
- 1 cup arugula, spicy dark green small lettuce leaves, available in the produce department
- 8 hot peperoncini peppers or 8 large pitted green olives
- 12-inch bamboo skewers
In Italy, my favorite panini (sandwich) is made with ham (prosciutto di Parma) cheese (robiola) and arugula (rucola or rocket lettuce). You can eat it cold, or press it and grill it on a sandwich press or in a skillet. If you want to press it, put a heavy skillet on top of the sandwich as it cooks on a griddle or in a nonstick pan over medium heat. Cook just a minute or so on each side to crisp the roll and slightly warm the filling.
To make the sandwich, split rolls and cover with provolone. Top with a few pieces of arugula and 2 or 3 thin slices of ham, set the top in place and press down. Cut sandwiches into 8 small cubes or grill to toast the roll, then cut. Stack 8 pieces or 1 panini on each stick, threading 2 hot peppers or 2 jumbo olives in among the panini pieces as you work. Repeat to make 4 (12-inch) panini-stacked sticks.