Everything You Need for a Picnic This Sandwich Month
Panini Bar
It’s no wonder we need a whole month devoted to sandwiches. The ulimate portable, versatile meal, a sandwich can be anything from a workaday lunch to a celebration. So who’s down for the latter?
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Martha Stewart (yes, that Martha Stewart) swears by panini “parties” when entertaining overnight guests. Loading up a full spread makes assembling sandwiches almost as much fun as eating them — a selection of Italian cold cuts and cheeses, anchovies, freshly made pesto and tapenade, and two kinds of bread ensure that there is a combination to please everyone.
2 loaves ciabatta, halved horizontally
1 loaf whole-grain bread, sliced 1/2 inch thick
Martha’s Pesto
Olive Tapenade
1/2 pound each thinly sliced soppressata, prosciutto, bresaola, and coppa
1/2 pound each thinly sliced smoked mozzarella, fresh mozzarella, provolone, fontina, and ricotta cheeses
2 tomatoes, thinly sliced
1 head radicchio, leaves separated
1 bunch fresh basil
1 jar (3 ounces) best-quality anchovies
1 bunch fresh oregano
Lemon wedges, for squeezing
Extra-virgin olive oil, for brushing
Cook’s Note
To serve the panini all at once, keep them warm in a low-temperature oven after cooking them one by one.
1. Preheat oven to 200 degrees. Set out ingredients for guests to build panini. Heat a panini press. Brush each sandwich with oil, and place in press. Grill according to manufacturer’s instructions. Alternatively, heat a skillet over medium-low heat. Place a sandwich in skillet, and top with a smaller heavy skillet. Cook, flipping once, until bread is golden brown and cheese melts, 3 to 4 minutes per side. Transfer to oven to keep warm. Repeat.
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