Name: Coppa and ricotta panini
Cook time: 30 min
Total time: 30 min
Ingredients: 1/3 cup (80g) black olive tapenade; 1/4 cup (60ml) balsamic vinegar; 4 focaccia rolls (440g), halved; 1 cup (240g) ricotta cheese; 1/2 teaspoon finely grated lemon rind; 1 teaspoon lemon juice; 16 slice coppa (240g); 40 gram (1½ ounces) baby rocket (arugula) leaves

Coppa and ricotta panini

Coppa is a traditional Italian pork cold cut and is delicious with ricotta on this toasted panini. Experiment with different fillings like pastrami, sun dried tomato, mushroom and different types of cheese.

Makes 4 Item

Cook

30M

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Ingredients

1/3 cup (80g) black olive tapenade

1/4 cup (60ml) balsamic vinegar

4 focaccia rolls (440g), halved

1 cup (240g) ricotta cheese

1/2 teaspoon finely grated lemon rind

1 teaspoon lemon juice

16 slice coppa (240g)

40 gram (1½ ounces) baby rocket (arugula) leaves

Method

1.Combine tapenade with 2 tablespoons of the vinegar in small bowl; spread over bottom half of each roll.

2.Combine cheese with rind and juice in small bowl, season to taste; spread over tapenade.

3.Top cheese mixture with coppa and rocket; drizzle with remaining vinegar then top with roll halves.

4.Cook panini in preheated sandwich press until browned lightly and heated through.

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