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Panini

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Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured and uncured meats, poultry, seafood, vegetables, and condiments. From Mortadella and Prosciutto di Parma Panini to Artichoke and Tuna Panini, this satisfying collection elevates the common sandwich to sophisticated lunch or dinner fare. A collection of 50 recipes for traditional and contemporary Italian-style sandwiches with only a few ingredients and lots of flavor. From upscale caf?©s to corner delis to fastfood joints, panini are the new sandwich sensation in North America.Reviews"Get inspired with San Francisco restaurateur Carlo Middione'¬?s pocket-sized book Panini."-Parade magazine "Parade Picks" From the Hardcover edition.


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Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured and uncured meats, poultry, seafood, vegetables, and condiments. From Mortadella and Prosciutto di Parma Panini to Artichoke and Tuna Panini, this satisfying collection elevates the common sandwich to sophisticated lunch or dinner fare. A collection of 50 recipes for traditional and contemporary Italian-style sandwiches with only a few ingredients and lots of flavor. From upscale caf?©s to corner delis to fastfood joints, panini are the new sandwich sensation in North America.Reviews"Get inspired with San Francisco restaurateur Carlo Middione'¬?s pocket-sized book Panini."-Parade magazine "Parade Picks" From the Hardcover edition.

19 review for Panini

  1. 4 out of 5

    Eileen

  2. 5 out of 5

    Alison

  3. 5 out of 5

    Meg Dean

  4. 5 out of 5

    Graham Case

  5. 4 out of 5

    Lynn Zuniga

  6. 4 out of 5

    Kamran

  7. 5 out of 5

    Sue

  8. 5 out of 5

    Cindy III

  9. 5 out of 5

    Rachel

  10. 4 out of 5

    Julia

  11. 4 out of 5

    Darrell

  12. 4 out of 5

    Tanya

  13. 5 out of 5

    Janet Woodville

  14. 5 out of 5

    Captain Atom

  15. 5 out of 5

    Beate Huber

  16. 4 out of 5

    Julie

  17. 5 out of 5

    Jean Doane

  18. 4 out of 5

    Heather Hadley

  19. 5 out of 5

    Marge Keibel

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