SPICY PANINO WITH CHILI PECORINO CHEESE AND SEASONED EGGPLANT IN EXTRA VIRGIN OLIVE OIL
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- 1 good quality panini bread (ciabatta or baguette)
- 2 or 3 slices of good ham
- 1 tomato
- Fresh parsley
Cut your bread open and toast it a little if you like. Lay a nice slice of chili pecorino on the bottom part and let it melt in the oven at 180°C for about 3 minutes. Cut the tomato into wedges. Warm up a pan with a tiny bit of olive oil. Once warm, add the tomato’s wedges and let them roast on each side for a couple of minutes. Sprinkled them with some salt. Cut the ‘eggplant in extra virgin olive oil’ in smaller pieces.
Once the cheese is melted, start composing your panino. Add the ham, the tomatoes, the eggplant, some fresh parsley and fresh pepper. Enjoy!