Italian BLT Panini
A memorable dinner thrives on simple, time-honored techniques that let us prepare Italian BLT Panini with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. Baking this recipe allows the starches in the flour to absorb liquids and gelatinize, while ambient heat caramelizes surface sugars into a delicate, golden exterior. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
Hot and spicy capicola ham takes the place of bacon in this Italian-inspired sandwich. Sun-dried tomatoes and pesto top the meat while melting cheese is the glue that holds everything in place. The sandwich is wonderful served warm, but travels well. It's perfect fare for your fellow picnickers.
Sun-dried Tomato Mayo
Italian BLT Panini
Instructions
- Place the mayonnaise and sun-dried tomatoes into the bowl of a food processor. Pulse to combine.
- Panini Preheat a Panini press. Lay the bread onto your work surface. Spread the sun-dried tomato mayo over one side of each slice. Spread the pesto sauce over the mayo. Layer the bread with provolone cheese. Distribute the capicola over two of the bread slices. Press the arugula leaves on top of the meat. Put the sandwiches together and brush both sides with olive oil.
- Place the sandwich into the Panini press and close the top. Cook until the Panini is golden and the cheese is melting, about 3 to 4 minutes.
- Wrap the sandwiches first in parchment paper and then in aluminum foil to keep warm.
Prepared pesto is just fine for this sandwich, but making your own is even better. Place 1 cup fresh basil leaves, 1 tablespoon toasted pine nuts, 2 garlic cloves and 2 ounces Parmesan cheese into the bowl of a food processor. Pulse to combine. With the blade running, slowly pour in ⅓ cup olive oil to form a paste. Season with salt and pepper. Stored in an airtight container, pesto will last a long time.
A Panini press is the perfect tool for melting together all of the cheesy filling, while toasting the top and bottom of your grilled sammie. My favorite has a hinge, allowing you to smush your really fat sandwich into a gooey melting Panini. The next best thing is your tried and true grill pan. Place your sammie in that and simply smash it down, using a heavy bottom skillet or pot. Turn once the cheese begins to melt, and press down again to brown on the second side.
The Heart of the Table
As the rich scent of sizzling meats and savory fats and the vibrant colors of this beautifully plated italian blt panini fill the room, it becomes the warm focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a mouth-blown glass dressing cruet with a hand-ground glass stopper
- a wide, copper-plated wire cooling rack to ensure perfect airflow
- a pair of professional-grade stainless steel locking kitchen tongs
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To complement the yeasty crumb and baked crust of the Italian BLT Panini, our sommelier suggests a crisp, dry Lambrusco or a Belgian Witbier. These selections bring dark fruit, lively bubbles, or coriander and citrus notes that play beautifully with the toasted grain and melted cheese toppings. Serve chilled at 45°F in a tulip glass or balloon glass. For a non-alcoholic alternative, offer a sparkling apple cider infused with a squeeze of fresh lime juice and a slapped rosemary sprig, served at 40°F in a tumbler over ice. The bright orchard sweetness and refreshing herbal notes balance the savory crust.
- THE VIBE: Create a cozy, inviting atmosphere for a party of eight in a sun-drenched sunroom, where floor-to-ceiling windows catch the soft, golden morning sunbeams. Let the air carry the gentle, acoustic sounds of front-porch bluegrass—featuring the warm, finger-picked melodies of Doc Watson or Tony Rice playing softly in the background to set a relaxed, nostalgic tempo. Keep the lighting completely natural, allowing the morning sun to filter through leafy houseplants and illuminate the casual family chatter. Arrange plush, comfortable seating with plenty of soft linen throw pillows, encouraging guests to linger long after the meal is finished.