Zingara (Ischian Panini)

Name: Zingara (Ischian Panini)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2

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Fairly young by Italy’s culinary standards, the Zingara was invented in Ischia in the 1970s. It’s by no means fancy restaurant food; in fact, the name means “Gypsy” in Italian, referring to the free-spirited and on-the-go nature of the sandwich itself. You can find all kinds of fillings for this sandwich in Ischia, which is effectively a panino, but the traditional ingredients are prosciutto crudo, mozzarella, tomatoes, lettuce and mayo. Here, we kept it close to tradition… with a bit of a Giadzy spin, of course.

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Servings

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

1/4 cup mayonnaise
2 tablespoons chopped basil
4 slices sourdough bread
4 slices tomato, from 1 or 2 tomatoes
1/2 teaspoon Giadzy lemon and oregano season salt, divided

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5 (1/3 inch thick) slices fresh mozzarella cheese, from a 1-pound ball
4 thin slices prosciutto crudo
1 cup baby arugula
2 tablespoons olive oil

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Instructions

In a small bowl mix together the mayonnaise and basil. Divide the basil mayo between the 4 slices of bread. Top 2 slices of bread with 2 slices of tomato each. Season the tomatoes with half of the salt. Divide the arugula on the tomatoes followed by the mozzarella slices and the remaining salt. Ribbon the prosciutto on top and place the remaining two slices of bread, mayo side down, on the sandwiches.
Heat a medium skillet over medium heat. Add the oil and heat another few seconds. Place the sandwiches in the hot pan and top with a lid that is smaller than the pan. Press down gently on the lid to lightly flatten the sandwiches. Cook until golden brown on the first side, about 4 minutes. Flip the sandwiches and return the lid to press down gently on the sandwiches. Cook until golden brown on the second side and the cheese is beginning to melt, another 4 to 5 minutes. Remove to a few plates and allow to rest for a minute or two before cutting in half and serving.