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Raymond's Porchetta Panini
1 rosemary focaccia, split in half
1 teaspoon Monini Extra Virgin Olive Oil
1/4 to 1/3 pound Porchetta, thinly sliced
Grilled cippolini onions
2-3 tablespoons Arnaud Green Olive Tapenade
Drizzle olive oil over both cut sides of focaccia. Spread one half with Green Olive Tapenade, and the other half with enough Grilled Cippolini Onions to cover. Layer Porchetta over tapenade, and press both sides of focaccia together. Cut sandwich horizontally into two or three pieces.
- 1 rosemary focaccia, split in half
- 1 teaspoon Monini DOP Extra Virgin Olive Oil
- 1/4 to 1/3 pound Porchetta, thinly sliced
- Grilled cippolini onions
- 2-3 tablespoons Arnaud Green Olive Tapenade
Drizzle olive oil over both cut sides of focaccia. Spread one half with Green Olive Tapenade, and the other half with enough Grilled Cippolini Onions to cover. Layer Porchetta over tapenade, and press both sides of focaccia together. Cut sandwich horizontally into two or three pieces.
