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250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068
USA

(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.

Posts

Panini Perfected

Amy Wright

August is National Panini Month! What separates a panini from just a “normal” sandwich? The grilling! Grilling or toasting bread is the hallmark of panini! Perfect panini by brushing Villa Gabriella Organic, Extra Virgin Olive Oil on top & the flip side of bread for extra crunch!  Use your favorite meats, cheeses, veggies & brush Villa Gabriella Organic Aged Balsamic Vinegar for added flavor. Healthy & delicious!

Makes 4 sandwiches

Ingredients:

  • ½ cup Villa Gabriella Organic Extra Virgin Olive Oil plus extra to flavor
  • ¼ cup Villa Gabriella Aged Balsamic Vinegar di Modena
  • 4 Italian ciabatta or country bread rolls split
  • 8 slices of fresh Italian Mortadella or slices of your favorite capicola, ham, salami or turkey
  • 8 slices of Smoked Provolone cheese or your favorite slices of American, Cheddar, Gruyere, Havarti, Monterey Jack or Swiss cheese
  • Fresh ground pepper

Directions:

  • Brush grill or panini machine with 1 teaspoon of olive oil, heat to medium heat
  • Brush olive oil along the inside center of each roll with ½ tablespoon olive oil
  • Turn over & repeat the process on the other side of the bread with ½ tablespoon of oil   
  • Assemble sandwiches starting with meat, followed by the cheese, brush ingredients evenly with ½ tablespoon of vinegar
  • Season with pepper.
  • Cook 5 to 7 minutes.
  • If using a frying pan, press sandwich down with a lid & cook sandwiches approx. 3-4 minutes on each side or until bread is fully toasted
  • Serve & enjoy!

Useful Panini Tips

  • Use 1 or 2 day old bread instead of  fresh baked bread as it will hold up ingredients better & grills evenly
  • Cut bread with a straight edged knife not a serrated one to ensure a smooth separation for cooked panini
  • For a crustier, toasty panini without burning, cook on lower heat for longer time, instead of a higher heat
  • Avoid mushy panini by adding the greens after grilling. Add Arugula, basil, cilantro, lettuce or spinach leaves, red onions or ripe tomatoes & insert right before serving for a soggy free sandwich.
  • If using bulkier or “wet” fillings such as avocado chunks, roast beef or tuna fish place ingredients in the middle of the bread