Recipes › Sandwich › Speck and Asiago Panini Recipe

Speck and Asiago Panini Recipe

Recipe by Pedro M. A. Neves

This Italian panini combines thin-sliced speck, a dry-cured prosciutto from northern Italy, with creamy Asiago cheese and crispy bread for an elegant handheld sandwich. The speck's smoky, salty notes balance beautifully with the nutty, aged Asiago, while a press on the griddle melts the cheese and creates golden-brown, crispy exterior. Perfect as a quick lunch or light dinner, this authentic panini delivers restaurant-quality flavors in minutes.

Ingredients

• 2 ciabatta rolls or panini rolls (about 150g total)
• 80g thinly sliced speck (about 16–20 slices)
• 80g Asiago cheese, thinly sliced (about 8–10 slices)
• 2 tablespoons whole-grain Dijon mustard
• 1 tablespoon softened butter or olive oil mayonnaise
• 1 small red onion, thinly sliced (about 30g)
• 20g fresh arugula or rocket
• 1 teaspoon extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Slice each ciabatta roll in half horizontally using a serrated knife. Lightly brush the interior of both halves with butter or mayo, distributing evenly.

2. Spread 1 tablespoon of whole-grain mustard on the bottom half of each roll, using the back of a spoon to distribute evenly.

3. Layer half of the speck slices (8–10 slices) on the mustard, slightly overlapping them. Distribute half the sliced red onion on top.

4. Arrange half of the Asiago slices (4–5 slices) over the speck and onion, overlapping slightly for even melting.

5. Divide the fresh arugula between the two sandwiches and place on top of the cheese. Drizzle with a few drops of extra-virgin olive oil. Season lightly with salt and pepper.

6. Place the top half of each roll onto the filling, pressing gently. Brush the exterior of both panini lightly with olive oil.

7. Heat a panini press, griddle, or skillet over medium-high heat (190°C / 375°F for a press). Once hot, place the panini on the surface.

8. Press down gently with the panini press or weight, or press with a spatula, for 2–3 minutes until the bread is golden and crispy and the cheese begins to melt. Flip carefully and press the other side for another 2–3 minutes.

9. Transfer to a cutting board and let rest for 30 seconds. Slice diagonally if desired and serve immediately while hot.

Substitutions

• Prosciutto di Parma: use in place of speck for a less smoky, more delicate flavor.
• Fontina or Provolone cheese: substitute for Asiago if you prefer a creamier or sharper cheese.
• Sourdough bread: replace ciabatta for a tangier taste and chewier texture.
• Pesto or roasted red pepper spread: swap for mustard to create a different flavor profile.

Tips

• Toast the bread lightly before assembling to prevent it from absorbing moisture from the cheese and becoming soggy.
• Do not overfill the panini; 80g of cheese and speck is sufficient for a balanced, easy-to-eat sandwich.
• Use a panini press for even heat distribution and the best crust, but a weighted skillet or griddle works well too.
• Let the panini rest 30 seconds after pressing so the cheese sets slightly, making it easier to slice and eat.

The panini tradition is deeply rooted in Italian cuisine, particularly in the Veneto region where speck originates. Speck is a protected geographical indication (PGI) product, dry-cured with juniper, garlic, and alpine air, giving it distinct complexity that elevates humble sandwich-making to an art form.

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