What makes the perfect panini sandwich? For us at Di Bruno Bros, it is a few simple ingredients that make the best panini. Everyone loves a good sandwich and we are fortunate to have some of the best ingredients in the world to play with. We often have friendly battles on who can come up with the best panini, combing the best ingredients.
Over the last eight years, I have created some favorites, usually using no more than three or four ingredients…for me, the simpler the better. I can honestly say my favorite, with no hesitation is our “Mamma Mia” panini. This sandwich is the epitome of perfection, four simple ingredients that combined are incredible.
First, of course we needed to have great bread. Chef Robert Bennet of American Harvest created a signature focaccia with olive oil, rosemary and thyme to bring these beautiful ingredients together. Second, thinly sliced Prosciutto di Parma, which owes its excellence to techniques perfected over time and the special conditions in which it’s cured. This ham is no average deli ham. It comes from pigs fattened on the whey left over from the making of Parmigiano Reggiano. The meat has a character that requires only salt and pepper in the seasoning and twelve to twenty four months of aging on the breezy hills of Langhirino, south of Parma. This prosciutto has a sweet flavor and a silky smooth texture that will melt in your mouth with every bite. Third, pesto sauce made of olive oil, Parmigiano cheese, pignoli nuts and basil. Fourth, our own homemade fresh mozzarella slices topped with ripe tomato.
When the Mamma Mia hits the panini press, the store is filled with each delectable aroma more powerful than the other. As I said before there are many combinations open to all imaginations, but not many will top the simple perfection of the Mamma Mia.
Don’t forget to ask for it roasted and toasted!