Prep 15 mins
Cook 15 mins
This is a superb, unique sandwich that is pretty simple to prepare. I made these paninis for my family, all of whom loved them. Recipe courtesy Williams-Sonoma.
- 1 1⁄2 cups flour
- 1⁄2 cup cornmeal
- salt and pepper, to taste
- 3 eggs, lightly beaten
- 4 green tomatoes, sliced 1/4-inch thick
- 1⁄4 cup olive oil, plus more for brushing
- 8 ounces pancetta, thickly sliced, cooked until crispy, fat reserved
- 8 ounces sliced country bread, each 1/2-inch thick
- 6 ounces thinly sliced provolone cheese
- 1 cup baby arugula
- Put 1 cup flour in shallow bowl. In another shallow bowl, combine 1/2 cup flour, cornmeal, salt, and pepper. Put eggs in another bowl. Season tomato slices with salt and pepper. Dredge in flour; dip into eggs, letting excess drip off. Dredge in cornmeal mix. Place on plate.
- In deep saute pan over medium heat, warm 1/2 cup oil and 3 tablespoons pancetta fat. Fry tomatoes in batches, turning once, until golden, 2-3 minutes per side. Add more fat to pan as needed.
- Preheat electric panini press. Brush one side of each bread slice with olive oil. Lay slices, oiled side down, on panini griddle/wok surface. Place cheese on half of slices; top with pancetta, 2 or 3 tomato slices, and one of the other bread slices, oiled side up. Cook sandwiches on panini press until bread is golden and cheese is melted, 3-5 minutes. Transfer to cutting board. Place 1/4 cup arugula inside each sandwich; cut in half.
- Serve and savor!
To keep this kosher I used veg. bacon rather than the pancetta. I opted to use sour dough bread for the family and whole wheat for myself. I also used mozarella rather than provolone since I used all the provolone for something else (I forgot why I bought it LOL). The family likes mozarella better anyway and I think it was really good. All in all this was a great sandwich. I did feel like there was something missing. Like I wanted something creamy on the inside besides the cheese. Like some mayo or a sauce of some kind. Maybe I'll experiment next time.