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Thursday, August 7, 2014

Tony's Recipe of the Month: Paninis

Tony Abato, our VP of Sales here at Intech Services, and an amazing Italian chef, will be sharing one of his delicious recipes every month. Trust us, you don't want to miss out on what Tony's cooking! 


Italian bread
Garlic - a couple cloves, skinned
Extra virgin olive oil

For the following ingredients: pick whatever you want, but always opt for fresh over packaged

Prosciuttini (peppery sliced ham) - sliced
Coppa gall (fatty ham) - sliced
Hard Genoa salami - sliced
Soppresetta - sliced

Mozzarella - cut thick or tear up with your hands
Provolone - sliced
Parmegiano Reggiano or Asiago - grated

Vegetables & Herbs:
Tomatoes - ripe, sliced
Hot peppers
Arugula - washed and dried, chop leaves


Cut bread slices and toast lightly - lightly because if you toast too much, the panini iron will dry out the bread and make it too crunchy. The bread only has to be toasted enough to make it course enough to run garlic on it.

Rub garlic on the toasted bread - on both sides or just one, your choice. Lightly brush both sides of each slice with oil.

Layer the bread with meat, cheese, and veggies as you like. You shouldn't have to oil the panini iron because of the oil on the bread. Sandwich the panini in the iron and monitor it to make sure you don't burn it. You'll know it's ready when the insides are hot and melting out.

Keep checking the blog to see Tony's Recipe of the Month.  Did you try this recipe?  Let us know what you thought of it or if you have questions for the chef, post them below!

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