By Carlo Middione
Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets convenience nutrients within the panino. PANINI celebrates the unique Italian sandwich with 50 recipes, together with grilled, not-grilled, and open-faced creations. domestic chefs will locate directions for making their very own bread and construction conventional panini utilizing various cheeses, cured and uncured meats, fowl, seafood, greens, and condiments. From Mortadella and Prosciutto di Parma Panini to Artichoke and Tuna Panini, this fulfilling assortment elevates the typical sandwich to stylish lunch or dinner fare. * a set of fifty recipes for normal and modern Italian-style sandwiches with just a couple of elements and plenty of style.
* From upscale caf?©s to nook delis to fastfood joints, panini are the recent sandwich sensation in North America.
Reviews"Get encouraged with San Francisco restaurateur Carlo Middione'¬?s pocket-sized e-book Panini."-Parade journal "Parade Picks"
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Extra info for Panini
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