Panino con Prosciutto Cotto e Cetriolini - Sandwich with Prosciutto Cotto and Cornichons
Okay, this is going to be your new favorite sandwich...as long as you like the ingredients, that is...haha!
I first had this sandwich at a little deli near where we live in South Carolina, and I knew it was one I’d be craving again. I loved its simple ingredients paired with such bold, delicious flavors. I don't usually gravitate toward sandwiches like this, but something about the Dijon mustard and cornichons told me I had to give it a try.
I'm so glad I did because I've already recreated it at home several times…which is something I don't do very often with sandwiches!
I hope you'll do your appetite a favor and make it too. I have a feeling it just might become one of your favorites as well.
The Ingredients
2 crusty ciabatta rolls, small hero rolls or a chuck of a baguette
6 - 8 oz thinly sliced prosciutto cotto or sliced ham
4 oz Fontina or Swiss cheese, thinly sliced
8-10 cornichons, sliced lengthwise
4-6 leaves of butter lettuce or tender leaf lettuce
2 -4 tablespoons Dijon mustard (or half Dijon and half mayonnaise mixed together for a milder spread)
The Instructions
Slice the rolls in half horizontally.
Spread the Dijon mustard (or dijonnaise) evenly on the cut sides of each roll.
Layer the prosciutto cotto evenly between the two sandwiches.
Top with the sliced Fontina cheese.
Add the sliced cornichons.
Finish with the butter lettuce, then close the sandwiches and press gently.
Serve immediately, or wrap the sandwiches in parchment paper and let them rest for 10–15 minutes before serving to allow the flavors to meld together.
Buon Appetito! And remember…these panini definitely go good with wine :)
