Last year, my husband and I spent a month in Italy, slowly eating our way from Venice down to Naples and finally Rome. We started our mornings with coffee and pastries and ended our days with aperitivo and pasta. It was everything we hoped it would be: beautiful, relaxing and delicious. But one of the foods we still talk about the most is the sandwiches.
Italy’s panini are on a whole different level. Crusty bread, high-quality ingredients, and that balance of simple and indulgent that Italians do so well. In Florence, especially, the sandwich scene is huge.
The most famous spot, thanks to a million viral Instagram posts, is All’Antico Vinaio, known for their warm schiacciata bread, bold fillings and unapologetically overstuffed panini. One bite and we were hooked.
One of the key ingredients in the sandwich we fell for is burrata. Burrata is a fresh Italian cheese with a delicate mozzarella shell and a soft, milky centre that melts in your mouth. Its rich, creamy texture pairs beautifully with salty cured meats and fresh greens, making it a perfect choice for a sandwich.
Our favourite was a sandwich called Il Magnifico. It was filled with Prosciutto di Parma, fresh arugula, burrata, sun-dried tomatoes and a savoury pistachio pesto that brought everything together. That pistachio pesto made the sandwich. It was nutty, lightly salted and a little chunky. Not sweet or smooth like the pistachio cream used in pastries.
Back home, I started recreating Il Magnifico in my own kitchen. Instead of sun-dried tomatoes, which can sometimes overpower the other flavours, I like to use fresh, ripe tomato slices. It’s a personal twist, and it works beautifully. The hardest part to find was the pistachio pesto, so I make it from scratch using simple pantry ingredients. It comes together in minutes and takes this sandwich to another level.
Whenever I make it, I’m instantly transported back to Florence. All you need now is a glass of wine, and you’re practically there.
Tip: If you can’t find burrata, fresh mozzarella works, too. Just be sure it’s the soft kind packed in water, not the firmer block-style used for pizza.
Savory Pistachio Pesto
Makes about ¾ cup
Ingredients:
1 cup (112g) unsalted, shelled pistachios
5 tbsp. (75ml) sunflower oil
1/8 tsp. fine sea salt
Instructions:
Toast pistachios in a dry skillet over medium heat for 3 to 4 minutes, just until fragrant. Let cool slightly.
Transfer to a food processor. Add salt and pulse until coarsely chopped.
Drizzle in sunflower oil while pulsing until a chunky paste forms. Add more oil as needed for desired texture.
Taste and adjust salt.
Transfer the pistachio pesto to a small jar or airtight container and refrigerate. It will keep for up to one week. The top may firm up slightly in the fridge, so let it sit at room temperature for 10 to 15 minutes before using.
Note: You can use olive oil instead of sunflower oil, if you prefer. A light, fruity olive oil works well. Note that a bold or peppery olive oil may overpower the pistachios. If you want the nutty flavour to come through, it’s best to use a light olive oil.
Florence-Style Panino
Ingredients:
2 ciabatta or schiacciata sandwich rolls
4 to 6 tbsps. savory pistachio pesto
6 to 8 slices Prosciutto di Parma
1 ball burrata, drained and torn in two
1 cup fresh arugula
1 small tomato, thinly sliced (or use sun-dried tomatoes for the classic version)
Instructions:
Slice the bread and lightly toast.
Spread the pistachio pesto on the bottom half of each roll.
Layer with prosciutto, arugula, sliced tomato or sun-dried tomatoes and burrata.
Close the sandwiches and press gently. Serve immediately. Enjoy!
Serves 2.
Karen Gordon is a Food Blogger from North Vancouver who shares her recipe creations online at Karentology.com, on Instagram at @karen.tology and on Pinterest @karentologyblog
Dining and Cooking