Quattro Panini

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
4

A delightful sampler of four different deli type fillings on one plate in this unusual presentation of a delicious grilled sandwich.

Ingredients

8 slices ciabatta bread
1 1⁄2 oz. semi-soft Italian cheese
3 oz. prosciutto
1 oz. sweet onion, sliced
Salt & pepper, as needed
6 slices sweet coppa
1 cherry pepper with seeds, sliced
8 arugula leaves
1 1⁄2 oz. basil pesto
3 slices mozzarella
2 tbsp. pepperonata (cubed red peppers, roasted with thyme and hot chili)
10 thin slices soppressatta
2 oz. fontina
8 leaves arugula
Olive oil, as needed
Balsamic vinegar, as needed
Cured olives, if desired, for garnish

Steps

1. For the first sandwich, layer 1 slice of bread with cheese and top with prosciutto and sweet onion. Season with salt and pepper; reserve.

2. For the second sandwich, layer 1 slice of bread with sweet coppa, sliced cherry pepper and arugula. Season with salt and pepper; reserve.

3. For the third sandwich, spread 1 slice of bread with basil pesto and layer with mozzarella and pepperonata. Season with salt and pepper; reserve.

4. For the fourth sandwich, layer 1 slice of bread with soppressatta and fontina and top with arugula. Season with salt and pepper; reserve.

5. Just prior to grilling, drizzle sandwiches with olive oil. Drizzle a tiny amount of vinegar on sandwich #2, to taste. Then, top all sandwiches with remaining bread and grill in panini press.

6. Cut each sandwich in quarters, and serve one quarter of each sandwich for each serving. Garnish with cured olives, if desired.

Source: Recipe fropm Chef Jason Denton

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources