Panini-Stacked Sticks

Total Time:
18 min
15 min
3 min

4 servings

  • 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.

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