Torino Panino Recipe

Prepare bread

Slice the ciabatta roll horizontally to create a top and bottom. Lightly brush the cut sides with the softened butter (or brush with olive oil if you prefer).

Dress arugula

In a small bowl, whisk together the olive oil and red wine vinegar with a pinch of sea salt and about half the black pepper (reserve the rest for finishing). Toss the arugula in this mixture to lightly coat; set aside.

Assemble meats and cheeses

On the bottom half of the ciabatta, layer the provolone first (this helps protect bread from moisture), then place the prosciutto, followed by the soppressata. Top the meats with the sliced fresh mozzarella. Spoon the sun-dried tomato tapenade or chopped sun-dried tomatoes in oil in a thin line over the cheese. Scatter the roasted red peppers evenly.

Add greens and season

Top the assembled ingredients with the dressed arugula. Sprinkle the remaining black pepper and the remaining pinch of sea salt evenly over the filling.

Close and press

Place the top half of the ciabatta on the sandwich. If you have a panini press, preheat it to medium-high. If using a skillet, heat it over medium heat and place a heavy skillet or foil-wrapped brick on top of the sandwich to press while grilling.

Grill the panino

Place the sandwich in the panini press and grill for 3–5 minutes, or until the cheese is melted and the bread is crisped to your liking. If using a skillet, place the sandwich in the skillet, press with the weighted pan and cook 3–4 minutes per side, checking to ensure the bread is golden and cheese melted. Rotate once for even browning if necessary.

Rest and slice

Remove the panino from heat and let rest 1–2 minutes to allow the cheese to set slightly. Slice the sandwich in half on the diagonal.

Serve

Serve immediately while warm. Optionally garnish with a few extra arugula leaves or a small drizzle of extra-virgin olive oil.