RECIPE: The P.L.T. Panino
- Yield: 4 people 1x
Ingredients
Scale
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.
Find it online: https://buonissimo.ca/recipe-the-p-l-t-panino/