Delicious Panini with Focaccia, Mozzarella, Pesto, and Salami

Ingredients

  • Bread: 1 long ciabatta or focaccia

  • Salami: 12 slices (or substitute with prosciutto)

  • Pesto: Store-bought or homemade, enough to spread on both halves of the bread

  • Mozzarella di Bufala: Sliced, about 1/4 inch thick

  • Garlic: 1-2 cloves, peeled and cut at the ends

  • Reduced Balsamic Vinegar: To drizzle

  • Salt: To season the bread

  • Arugula: Fresh, enough to layer over the sandwich

  • Pine Nuts: A small handful, toasted

  • Extra Virgin Olive Oil: A few tablespoons for toasting the bread

How to Prepare

  1. Cut the ciabatta or focaccia in half lengthwise. 

  2. Heat a cast iron pan and add olive oil.

  3. Toast the bread, cut side down, until lightly browned.

  4. Sprinkle with salt and set aside.

  5. Peel and cut off the ends of the garlic cloves.

  6. Rub the toasted sides of the bread with garlic.

  7. Spread pesto on both halves of the bread.

  8. Layer salami slices on the bottom half.

  9. Add mozzarella slices on top of the salami.

  10. Drizzle with reduced balsamic vinegar.

  11. Layer arugula over the mozzarella.

  12. Sprinkle toasted pine nuts on top.

  13. Cover the tiramisu and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld and the dessert to set.

  14. Remove from the refrigerator and cut into squares to serve.

  15. Garnish with additional fresh blueberries and a sprinkle of lemon zest if desired.

    Enjoy your refreshing and delicious blueberry tiramisu!