Roman Panini

The Roman Panini comes to us from Chef Stuart of Wannabe TV Chef. According to Chef Stuart, Tomatoes and basil are a classic pairing be it in classic recipes like Pizza Margarita and Ensalada Caprese or in this modern sandwich. Don't be afraid to add a little crispy pancetta for an Italian spin on a BLT.

Photo Courtesy of WannabeTVChef.com

Ingredients

• 1 large loaf or 4 individual sized Ciabatta loafs
• 1/4 cup extra virgin olive oil
• 1 large ripe heirloom tomato, sliced
• 8 ounces fresh basil leaves
• 8 ounces Pecorino Romano cheese (made from sheep's milk so there is no lactose), shaved
• 1 clove garlic, sliced in half
• Sea salt and garlic powder to taste

Directions

Slice the Ciabatta to make a top and bottom. Brush the insides of each slice with olive oil then sprinkle with garlic powder. On the bottom slice layer in order tomato, basil, cheese and top slice of bread. Repeat with remaining bread and ingredients. Place each sandwich into a panini press or onto a heated skillet topped with a heavy pan and cook until toasted on both sides. Remove from grill and immediately brush the top of each sandwich with olive oil, rubbed with garlic and sprinkle with sea salt.