Recipe courtesy of Via Quadranno
Panini Americano
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 217
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 29
- Sodium
- 413
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 loaf Ciabatta bread sliced into 4 (3-inch) thick slices (can be substituted with crusty Italian bread)
1/2 pound fresh mozzarella, sliced into 8 slices
4 ounces Brie, sliced into 4 pieces
1/2 cup fresh corn, blanched
2 tomatoes, sliced
Salt
Freshly ground black pepper
1 cup chopped arugula
Extra virgin olive oil
Directions
- Slice each 3-inch slice of Ciabatta in half horizontally to make a top and a bottom piece. In a toaster oven, toast the bread for 2 minutes, or until lightly toasted. On one side of the bread, place 2 slices of the mozzarella. On the other piece of Ciabatta, place a slice of Brie. Place 1/4 of the corn on top of the Brie. Place 2 slices of tomato on top of the mozzarella. Season both sides of the panini with salt and pepper. Place the panini in the toaster oven and toast for 4 minutes, or until tomato is warm and cheese is beginning to melt. Remove from the toaster oven and top the tomatoes with some of the arugula. Drizzle with a little extra virgin olive oil. Press the 2 halves together. Slice in half. Repeat process for the other 3 sandwiches.