Panino Carpaccio Recipe

Prep and toast the roll

Slice the ciabatta rolls horizontally. Lightly brush cut sides with 1 tsp olive oil and, if desired, spread 1 tsp softened butter on each cut side. Toast cut sides in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes per side; watch carefully to avoid burning.

Make the spread

In a small bowl, combine the mayonnaise and Dijon mustard until smooth. Spread about 1 tablespoon of the mayo-mustard mixture evenly on the bottom half of each toasted roll.

Prepare capers and lemon

Rinse the capers under cold water to remove excess salt, then pat dry. Zest the lemon, then cut it in half and squeeze out 1 tablespoon of juice (adjust to taste).

Dress the arugula

In a medium bowl, combine the arugula, lemon zest, lemon juice (about 1 tbsp), 1 tbsp extra-virgin olive oil, 1/4 tsp of the sea salt (reserve the rest for final seasoning), and a few grinds of black pepper. Toss gently until the leaves are lightly coated.

Assemble layers

On the mayo-spread bottom half of each roll, arrange half of the bresaola slices in a single slightly overlapping layer (about 60 g per sandwich). Sprinkle half the drained capers evenly over the bresaola. Mound half the dressed arugula on top of the bresaola and capers. Scatter half the shaved Parmigiano over the arugula. Finish with a light pinch of the remaining sea salt (about 1/2 tsp split between sandwiches) and a crack of black pepper. If you like heat, sprinkle a light pinch of chili flakes.

Top & finish

Place the top ciabatta halves over the fillings and press gently to compact the sandwich. Cut each panino in half on the diagonal and serve immediately so the bread remains crisp.

If serving later, wrap sandwiches in parchment and press gently; keep chilled up to 2 hours. For a warmed version, grill the assembled sandwich in a panini press for 2–3 minutes until warmed through and cheese slightly softens.