Behind the Recipes
Provolone and Arugula Panini by Divya Gugnani
Makes 2 servings
INGREDIENTS:
1/2 pound arugula, washed well, air dried and ends discarded
2 flat anchovies, rinsed, patted dry, and chopped
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1 (9-inch) fresh Italian loaf, sliced in 1/4 inch slices
1/4 pound sliced provolone
Salt and pepper to taste
PREPARATION:
1. Chop arugula and set aside.
2. Cook anchovies and garlic in olive oil in a heavy skillet over low heat, stirring, until garlic just begins to turn golden, about 1 minute.
3. Heat a panini or sandwich press according to your panini's presses intructions until toasty. (If you don't have a panini press, just toast in your toaster oven.)
4. Brush inside slices of bread with the remaining 1 1/2 tablespoons oil (we like Yellingbo).
5. With oiled sides down divide half of cheese between 2 slices. Top with all of arugula, garlic and anchovy mixxture, remaining cheese, and remaining 2 bread slices.
6. Lay sandwiches back on the press, then pull down top onto sandwiches and cook until sandwiches are browned and crisp, 4 to 5 minutes.
Serve with chips.
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