RECIPE: The P.L.T. Panino

Recently I was asked to create a panino for the Authentic Italian Table event organized by the Italian Chamber of Commerce of Ontario Canada as part of the True Italian Taste Project. With so many wonderful authentic Italian products available to us here in Toronto, it was quite difficult to choose a style and flavour profile to demonstrate. In the end I chose to create a panino that reflects my identity; something born in Canada but with an Italian soul.

The iconic B.L.T sandwich is on every lunch menu across the country, I simply chose a soft focaccia instead of sliced bread and replaced Canada’s beloved bacon with Italy’s favourite cured meat – prosciutto. I wanted to showcase the flexibility of prosciutto and how it is as delicious cooked as it is served right from the deli counter. The prosciutto is baked in a low temperature oven to slowly render the fat and leave it crispy, tender, and full of flavour.

Any good B.L.T. sandwich relies heavily on mayonnaise for moisture and a little tanginess, so this panino uses mayonnaise spiked with capers and the most iconic of all Italian herbs, basil.

So, if you feel like stepping up your sandwich game, give this panino a try and I am sure crispy prosciutto will become a staple ingredient in your home.

Buon appetito!

RECIPE: The P.L.T. Panino

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• Author: Roberto Fracchioni
• Yield: 4 people 1x

Ingredients

Scale 1x2x3x

4 pcs. Focaccia, about 6” x 6” – cut in half horizontally

12 slices D.O.P. Italian Prosciutto (like Parma, San Daniele, Toscano etc.)

2 pcs. of 250 gr. fresh mozzarella or Fior Di Latte cheese – cut into 4 pieces each

2 pcs. large, ripe tomatoes – cut into 8 slices each

4 pcs. large green lettuce leaves – washed and dried

4 tbsp. Mayonnaise

1 tsp. Capers, rinsed and chopped fine

4 leaves Fresh basil – chopped very fine

Instructions

• Place the prosciutto on a baking tray lined with parchment paper and bake in a 300˚F oven for about 20 minutes, or until the prosciutto is crispy.
• Remove the prosciutto from the baking tray and place it on top of paper towels to drain the excess fat.
• Set the oven temperature to 450˚F.
• Mix the mayonnaise, capers and basil together.
• Put the bottom half of the focaccia buns on a baking tray with a clean sheet of parchment paper.
• On the bottom half of the focaccia lay the mozzarella on top of the bread, making sure that the cheese is not hanging over the edge of the bread.
• On the top half of the focaccia spread the mayonnaise on the bread, then layer the lettuce, tomatoes and crispy prosciutto.
• Place the bottom half of the buns with the cheese in the oven and bake for about 3 minutes, until the cheese is soft and partially melted.
• Remove from the oven, then quickly and carefully place the top half of the sandwich on top of the melted mozzarella half.
• Serve immediately.