Italian Panini with Salami, Fontina, Arugula & Sun-Dried Tomato Mayo

Whether you call them sangwiches, sammies, sandwiches or sliders – just don’t call me late to the table when you’re serving Italian Panini with Salami, Fontina, Arugula & Sun-Dried Tomato Mayo!

This mouthwatering panini was inspired by a train trip we took in Italy many years ago. One sunny day we boarded the EuroStar…or EuroRail…it was one of the Euros, en route to Calabria from Rome. We were set to visit Guardia Piemontese, the land of my family, for a day of discovery. While traveling south, we made a few stops. During these layovers, while riders entered and exited the train, it was not unusual for townsfolk to board and sell their specialty food items.

We took the bait. Hook, line and sinker.

One older gent shuffled aboard with a bag full of homemade sandwiches. Seven to be exact. I remember because we bought every last one. These sandwiches were probably the best investment we made all week. And not because we were hungry. But because they were that incredible. D’you want to know what they were made of? Ready?

Bread and salami.

That’s it. The bread – perfectly crusty while still soft enough to soak up the bit of oil rendered from the sliced and spiced rounds of salami. Goodness, I dream about this sandwich to this day. And so does Dom.

As much as I would have loved to duplicate that exact sandwich today, I wasn’t sure that a few slices of salami on an Italian roll was enough. However, what these panini have in common with our beloved sammies is they’re filled with very few but very fine ingredients.

That’s the thing I love about Italian cooking. You don’t have to go crazy with ingredients to have a spectacular meal. As long as the components are flavorful and at their peak of freshness – we’re in business.

This is all about construction. Layering up the good stuff then pressing with your favorite panini maker; a brick; or not at all… This is just as good unpressed. (See that – versatility.)

Start with six mini Kaiser rolls and a good smear of homemade sun-dried tomato mayo.

Next, layer a thin slice of tomato then sprinkle with salt and pepper.

Next, add the meat.

We used sopressata and large and small salami, but feel free to use whatever your favorite cured Italian cold cuts are.

Sprinkle with shaved fontina and add a couple leaves of spicy arugula.

Smear sun-dried tomato mayo on the top half.

Press in the panini maker for a minute or so at 375 degrees…

…until crunchy and golden and the fontina melty and mouth-watering.

Nothing left to do but enjoy yourself an Italian sangwich!

A few more goodies worth checking out:

Italian Charcuterie Board

Grilled Cheese Italiano

Italian Tater Tots

Don’t forget to check out Ciao Chow Bambina on Instagram, Pinterest and Facebook!

Buon Appetito!

Italian Slider Panini with Salami, Fontina, Arugula & Sun-Dried Tomato Mayo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

• Author: Ciao Chow Bambina
• Category: Comfort Food
• Cuisine: Italian

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Description

Whether you call them sangwiches, sammies, sandwiches or sliders – just don’t call me late to the table when you’re serving Italian Panini with Salami, Fontina, Arugula & Sun-Dried Tomato Mayo!

 

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Ingredients

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• 1/2 cup mayonnaise
• 1/4 cup (jarred) sliced sun-dried tomatoes
• 6 mini kaiser rolls, sliced for sandwiches
• 1 large tomato cut into 6 thin slices
• salt and pepper, to taste
• 1/2 lb. assorted cured Italian cold cuts, we used salami
• 1 1/2 cups shredded fontina cheese
• 12 – 18 leaves of arungula
• Spray cooking oil

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Instructions

1. In a small bowl combine mayo with sun-dried tomatoes.
2. Smear mayo on bottom roll and build your slider starting with the tomato, salt and pepper, cold cuts, fontina, arugula, top roll (also) smeared with mayo.
3. Rest on a 375 degree panini maker that’s been sprayed with cooking oil for 1 minute or so.
4. Remove when it’s golden and crunchy.
5. Serve.

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