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| Category : Dinners |
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| Fried Green Tomato And Pancetta Panini |
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| Ingredients : |
| 1. | 1 1/2 cups all-purpose flour |
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| 3. | salt and freshly ground pepper, to taste |
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| 4. | 3 eggs, lightly beaten |
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| 5. | 4 green tomatoes, sliced 1/4" thick |
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| 6. | 1/4 cup olive oil, plus more for brushing |
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| 7. | 8 oz. pancetta, thickly sliced, cooked until crispy, fat reserved |
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| 8. | 8 slices country-style bread, each 1/2" thick |
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| 9. | 6 oz. thinly sliced provolone cheese |
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| Directions : |
| 1. | Put 1 cup flour in shallow bowl. |
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| 2. | In another shallow bowl, combine 1/2 cup flour, cornmeal, salt and pepper. |
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| 3. | Put eggs in another bowl. Season tomato slices with salt and pepper. |
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| 4. | Dredge in flour; dip into eggs, letting excess drip off. |
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| 5. | Dredge in cornmeal mixture and place on plate. |
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| 6. | In deep sauté pan over medium heat, warm 1/4 cup oil and 3 Tbs. pancetta fat. |
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| 7. | Fry tomatoes in batches, turning once, until golden, 2-3 minutes per side; add more fat to pan as needed. |
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| 8. | Preheat electric panini press. |
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| 9. | Brush one side of each bread slice with oil. |
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| 10. | Lay slices, oiled side down, on work surface. |
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| 11. | Place cheese on half of slices; top with pancetta, 2 or 3 tomato slices, an one of the other bread slices, oiled side up. |
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| 12. | Cook sandwiches on panini press until bread is golden and cheese is melted, 3-5 minutes. |
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| 13. | Transfer to cutting board and place 1/4 cup of arugula inside each sandwich, then cut in half. |
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| Serving Info : |
Serves 4 |
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