Chicken and Salsa Verde Panini
7 green olives, coarsely chopped
1 small garlic clove, peeled and coarsely chopped
2 tblsp capers, drained
grated zest of 1 lemon
3 tblsp olive oil
4 tblsp lemon juice
pinch of salt
freshly ground black pepper, to taste
2 skinless, boneless roasted chicken breast halves, thinly sliced
4 round or oblong sandwich rolls, split in halves
On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. Transfer
to a bowl. In a small jar combine the olive oil and lemon juice, shake until combined and pour over
the olive mixture. Stir in the salt and pepper. If not using right away, cover and refrigerate. Spread
bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the
slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls,
place on top of bottom halves and press down lightly. Cut into halves and serve.
Panini À la Prosciutto and Scamorza
1 bunch arugula, washed, stemmed, dried and cut julienne style
1 tomato, cut into wedges
1⁄4
teaspoon salt
1⁄8
teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 slices Italian bread (about 1" thick)
2 slices Prosciutto
2 slices Scamorza cheese
1⁄4
teaspoon dried oregano
Toss the arugula with the tomato, salt, pepper, and 1 tablespoon of the olive oil. Heap onto a slice
of bread, then top with prosciutto and scamorza. Close with the second slice of bread, drizzle the
top with the remaining olive oil and oregano.
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