Recipes

Make: Picnic Paninis

Fri 8 Dec 2023

Prep
15 minutes
Difficulty
Easy
Total Time
25 minutes (including cooking time)

These Italian Christmas Paninis bring together the classic flavours of a Mediterranean 'sanger through a delightful combination of deli meats, peppery rocket, sweet roasted red peppers, and creamy bocconcini. Perfect for a picnic or light light, with wine on the go.

1 ciabatta baguette, cut in half to make approx. two 12-inch pieces
4 tablespoons pesto sauce
approx. 300g mixed deli meats (prosciutto, salami)*
1 cup baby rocket
1 cup roasted red peppers, sliced
1 cup bocconcini (mini mozzarella balls), sliced
2 tablespoons balsamic glaze
Salt & black pepper to taste

*Replace deli meats with eggplant or zucchini to make vegetarian.

Preheat a sandwich press or a grill pan.
Spread pesto evenly on the cut sides of the ciabatta.
On the bottom half of the ciabatta, layer slices of deli meats or veg.
Evenly distribute the baby rocket over the meats, placing the sliced roasted red peppers on top of the rocket.
Add a layer of sliced bocconcini over the red peppers and sprinkle with salt and black pepper to taste.
Place the top half of the ciabatta over the layered fillings, creating a sandwich.
If using a sandwich press, press the panini for 5-7 minutes until the bread is golden and the fillings are warmed through. If using a grill pan, press down on the panini with a heavy pan. Flip halfway through cooking.
Once pressed, wrap the panini tightly in plastic wrap and pop it in the fridge for around 6 hours, or ideally overnight.
Keep the panini in the fridge to maintain freshness, until ready to serve.
When ready to serve, unwrap the sandwich and slice it into individual servings, wrapping each piece in baking paper and twine.