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Photo for - Peppery Italian Grilled Panini with Balsamic Marmalade

Peppery Italian Grilled Panini with Balsamic Marmalade

The childhood favourite is revamped for adults with peppery Italian cheese and crisp pancetta, then served with a sweet and tangy glaze instead of ketchup for dipping.

  • Yields: 4
  • Preparation: 45 minutes

Ingredients

  • 6 oz (175g) SALERNO - Pepato Cheese, thinly sliced
  • 1/4 cup (60mL) STIRLING - Churn84 Organic Salted, softened
  • 12 slices pancetta
  • 8 Italian bread, thick slices
  • 12 leaves basil, fresh
  • 2 garlic cloves, minced
  • 1/2 tsp (2mL) pepper, cracked
  • 1/3 tbsp (75mL) marmalade
  • 2 tbsp (30mL) balsamic vinegar

Instructions

  1. Preheat oven to 400°F (200°C). Arrange pancetta on parchment paper–lined baking sheet; bake, flipping halfway through, for 12 to 15 minutes or until crisp. Transfer to paper towel–lined plate.
  2. Lay 4 slices of bread on work surface. Top with half of the cheese, pancetta, basil and remaining cheese. Cap with remaining bread.
  3. Blend together butter, garlic and pepper; spread over outside of each sandwich. Arrange on parchment paper–lined baking sheet.
  4. Bake on bottom rack for about 10 minutes per side or until golden and cheese is melted. Whisk marmalade with vinegar until well combined. Serve with sandwiches.
  • Sandwiches can also be toasted in a panini press or on an electric grill.
Photo of - Peppery Italian Grilled Panini with Balsamic Marmalade

Ingredients

  • 6 oz (175g) SALERNO - Pepato Cheese, thinly sliced
  • 1/4 cup (60mL) STIRLING - Churn84 Organic Salted, softened
  • 12 slices pancetta
  • 8 Italian bread, thick slices
  • 12 leaves basil, fresh
  • 2 garlic cloves, minced
  • 1/2 tsp (2mL) pepper, cracked
  • 1/3 tbsp (75mL) marmalade
  • 2 tbsp (30mL) balsamic vinegar