Focaccia Panini
EASY | 15 MIN | SERVES 4
Ingredients
1 loaf focaccia
2 Tbsp. ENZO’S TABLE Basil Pesto
6-8 oz burrata
4-6 oz mortadella
1 tomato, sliced
Salt and pepper, to taste
6 oz arugula, ~2 oz per handful
ENZO Organic Extra Virgin Olive Oil – Delicate, for drizzling
2 Tbsp. ENZO’S TABLE
Sweet Pepper Pesto
2-4 oz salami, thinly sliced
4 Tbsp. parmesan, shaved
2-4 oz prosciutto, thinly sliced
ENZO Organic Fig Balsamic Vinegar, for drizzling
4 oz bresaola, thinly sliced
Directions
Step 1
Slice the focaccia bread in half horizontally.
Step 2
For the first panini, spread a generous layer of ENZO Basil Pesto on the bottom half. Add 2-4 ounces burrata, mortadella, tomato slices, season with salt and pepper, a handful of arugula and drizzle with ENZO Organic Extra Virgin Olive Oil – Delicate.
Step 3
For the second panini, spread a generous layer of ENZO Sweet Pepper Pesto on the bottom half. Add sliced salami over the pesto and top with 2 Tbsp. shaved parmesan and a handful of arugula. Sprinkle lightly with salt and drizzle with ENZO Organic Extra Virgin Olive Oil - Delicate.
Step 4
For the third panini, spread 4 ounces burrata on the bottom half. Layer sliced prosciutto, fresh arugula, a drizzle with ENZO Organic Fig Balsamic and ENZO Organic Extra Virgin Olive Oil – Delicate and sprinkle lightly with salt.
Step 5
For the final panini, add sliced tomatoes to the bottom half of the focaccia, sprinkle with salt and freshly cracked black pepper. Layer bresaola, fresh tomatoes and 2 Tbsp. shaved parmesan over the tomatoes and drizzle with ENZO Organic Extra Virgin Olive Oil – Delicate.
Step 6
Top the paninis with focaccia and enjoy!
