You can omit the herbs and garlic in the cheese, but if you take a few extra minutes to mix them in, you’ll be rewarded with a bolder-flavored panino. Or you can save time by purchasing an herbed fresh goat or cow’s-milk cheese. Any salame — hot, mild, or herbed — will complement the other ingredients.
|5||oz. fresh goat cheese|
|2||Tbsp. minced fresh chives|
|1||Tbsp. chopped fresh flat-leaf parsley|
|1||clove garlic, minced|
|4||sandwich rolls, each about 5 inches long, split|
|2||roasted red bell peppers, seeded and cut lengthwise into narrow strips|
|~||Extra-virgin olive oil, for drizzling|
|1||small handful arugula leaves|
This content is from the book Salumi by Joyce Goldstein, John Piccetti, and François Vecchio.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better