Panino Di Romolo Recipe

Make quick pickled onions

Thinly slice 1/2 small red onion. In a small bowl or jar combine 2 tbsp white wine vinegar, 2 tbsp water, 1/2 tsp sugar and 1/4 tsp fine salt; stir until sugar and salt dissolve. Add the sliced onion, press down so they're submerged, and let sit at room temperature at least 15 minutes (or up to 2 hours). Drain before using.

Prepare bread

Slice the ciabatta roll horizontally. Lightly brush the cut faces with 1 tsp softened butter or a thin coating of olive oil. Heat a skillet or griddle over medium heat and toast the cut sides for 1–2 minutes until golden and slightly crisp. Remove to a plate.

Prepare tomato and seasoning

Thinly slice the tomato into 1/4-inch rounds. Lay slices on a paper towel and lightly pat to remove excess moisture. Season the tomato slices with 1/4 tsp salt and 1/8–1/4 tsp freshly ground black pepper. Drizzle 1 tsp extra-virgin olive oil over the slices.

Assemble sandwich

On the bottom half of the toasted ciabatta arrange half the arugula to create a green bed. Layer the seasoned tomato slices over the arugula. Tear or place 2 oz fresh mozzarella over the tomato. Fold or lay 3 oz prosciutto slices over the cheese, slightly overlapping. Scatter the quick pickled red onions (or raw thin slices if not pickled) evenly on top of the prosciutto. Add the remaining arugula on top for a peppery finish.

Finish and serve

Drizzle 1 tsp extra-virgin olive oil and 1 tsp balsamic glaze over the filling. Close the sandwich with the top half of the ciabatta and press gently to compact. Cut the sandwich in half diagonally and serve immediately so the bread stays crisp and fillings remain fresh.