Total Time
21mins
Prep 15 mins
Cook 6 mins

Slice the cheese thinly and haphazardly, by hand.

Ingredients Nutrition

  • 4 ciabatta rolls
  • 2 ounces grana padano (or Parmigiano-Reggiano)
  • 2 ounces crotonese
  • 2 ounces Cacio di Roma cheese (or Pecorino Romano)
  • truffle oil

Directions

  1. Preheat a panini grill.
  2. Slice off the domed tops of the ciabatta rolls; rolls should now be about 1-inch thick; split rolls horizontally.
  3. Spread a thin, even layer of Grana Padano, then Crotonese, and then Cacio di Roma over the bottom of each roll.
  4. Generously drizzle some truffle oil over each before closing up the sandwich.
  5. Grill each sandwich for about 3 minutes until the bread is golden brown and the cheese is melted.

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