3 oz. Saint Andre cheese (I got mine from Ile de France)
8 slices Capicolla
10 cornichons (or sweet gherkins), sliced
1 tbsp. olive oil
Special equipment: a panini press or two large skillets
If you don’t have a panini press, as I don’t, I’m sure you find it hard to get a nice, melty center and crisp exterior. The best way to do this is to have heat on both sides. I use a grill pan and a skillet (plus a heavy dutch oven as a weight).
Start by heating both pans over medium heat. You want them hot, but not too hot that they’ll burn the bread, so let them warm up for at least 10 minutes before you use them.
While they’re heating, prep your sandwiches. Halve the ciabatta rolls, add a few slices Capicolla, a big slice of cheese and sliced cornichons. Top with the top sliced of bread and you’re ready for the press.
Brush a little olive oil into the pan, then add your sandwiches. Brush each sandwich top with a little more olive oil, then place the other skillet on top (bottom-side down). If you have a heavy sauce pan or small dutch oven, put it on top of the top skillet to weigh it down.
Cook for about 7 – 8 minutes, or until the cheese is melty and the bread is nice and crisp. Halve diagonally and serve immediately.
Makes 2 sandwiches.
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