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Ligurian Panini

Ligurian Panini
Liguria is renowned for its focaccia, a flatbread traditionally drizzled with olive oil and salt. Here, we tuck meats, cheese and vegetables between slices of focaccia to create savory Italian sandwiches known as panini.


  • 6 pieces focaccia, each 4 inches square
  • 1/2 cup Parmesan dipping oil
  • 18 thin slices salami
  • 3 oz. prosciutto, thinly sliced
  • 6 oz. fontina cheese, thinly sliced
  • 2 roasted red bell peppers, peeled, seeded and
      thinly sliced
  • 2 oz. arugula


Preheat an electric panini maker according to the manufacturers instructions.

Slice through the middle of each focaccia square to make a top square piece and a bottom square piece. Lay the pieces, cut sides up, on a work surface, and brush the cut sides with the Parmesan dipping oil. On the bottom half of each piece, place 3 slices salami and top with 1 or 2 slices prosciutto. Arrange the cheese, bell peppers and arugula on top, dividing evenly. Top each with one of the remaining focaccia pieces, oiled side down.

Place the sandwiches on the preheated panini maker and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.