Cathy A.’s Pancetta, Mozzarella & Basil Panini 🔥
Prep time: 5 min | Cook time: 5 min | Yields: 1 panini (and trust us, you’ll want a second one)
A word from Cathy
"The secret to a great panini is first and foremost the bread. Go for slightly under-baked bread, just ask your baker. The pancetta brings that perfect hit of salt, while the mozzarella delivers texture and melts beautifully. And above all else: fresh basil, in season!"
Ingredients
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1 ciabatta or a good crusty farmhouse bread, the kind that can handle the pressure of the grill without collapsing. Ask your local baker (or grab one from La Boulangerie de la Rade).
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6 slices of thinly cut pancetta (but not too thin, just enough to get beautifully crispy).
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1 ball of Mozzarella di Bufala (the real deal, not that plastic, bagged stuff).
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A handful of fresh basil leaves.
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A drizzle of olive oil.
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Freshly cracked black pepper.
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And a damn good hot sauce. Ideally, the Menton 1992 for its bright lemony kick, but the Marseille 1993 will absolutely do the trick 🔥.
Preparation
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Preheat your grill or skillet. Medium-high heat. The panini needs to actually grill, not just get lukewarm.
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Assemble the panini. Slice the bread in half. Drizzle olive oil on the inside of both slices. Lay down the pancetta, then the drained and sliced mozzarella. Add a twist of black pepper. Top with the basil leaves ; they’re supposed to stay tucked inside during cooking, it’s all part of the plan.
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Press and grill. Place the panini on the grill. Press it down, using a spatula, another heavy pan, or your bare hands if you’re feeling brave. Grill for 3 to 4 minutes on each side, until the bread has beautiful grill marks and the mozzarella starts oozing out the sides. (If it's not oozing yet, give it another minute).
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Open, sauce, close. This is the non-negotiable step. Pop it open, splash your favorite hot sauce inside, close it back up, and enjoy!
