Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar

164 Pages·2006·3.55 MB·English

by  Jennifer Denton

jennifer and ja son denton
with ka t hry n kellinger
S I M P L E
I T A L I A N
S A N D W I C H E S
R E C I P E S F R O M A M E R I C A ’ S F A V O R I T E P A N I N I B A R

for jack and finn denton,
maya and reid hanson—
the real fruits of our labor
c o n t e n t s
Foreword | viii
Introduction | xii
basics xvi
condimenti 12
panini 30
bruschetta 60
tramezzini 86
antipasti,
merende,
and insal ate 102
Acknowledgments | 130
Index | 136
Credits
Cover
Copyright
About the Publisher

f o r e w o r d
by Mario Batali
There are a million ways that the Italians are different from Americans.
From the way we dress to the way we think about soccer, we are at once
fascinated by and yet critical of each other’s cultures.
There are probably a thousand differences just in the gastronomic
category, but one of the most obvious is the treatment of the sand-
wich. America is known for its pastrami on rye, its cheese steaks and
grinders, and in Chicago its Italian beef. In general, however, sand-
wiches are consumed out of convenience and are relatively standard in
their construction, with two slices of bread, the meat and/or dairy
protein, and then mustard, mayo, and optional lettuce and tomato.
In Italian culture there are panini and tramezzini. The amount of
thought implicit in the execution of panini throughout the entire boot