Panino de luxe

Ingredients for 1 servings:

• 1 Panino
• 20 g herb butter, maybe a little more
• 2 slices of cooked ham, preferably rosemary cooked ham
• medium-sized tomato(s)
• 1 ball of mozzarella, 125 g
• 1 leaf of iceberg lettuce
• 3 slices of bacon
• some rosemary, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

from the oven

First, rinse and dry the lettuce leaf. Slice the mozzarella and drain well, pat dry if necessary. Wash the tomato, remove the core, and slice. Deseed if necessary or pat dry with kitchen paper. Preheat the oven to 160 to 170°C (top/bottom heat). Line a baking tray with baking paper. Spread the bacon slices on the tray and bake until crispy, about 10 minutes. Sprinkle with rosemary after 5 minutes. Check occasionally to make sure it doesn’t burn; every oven is different. Then place it on a sheet of kitchen paper to absorb the fat. Cut the panino in half and briefly toast the top, cut-side down, in the oven. Then set aside. Spread the bottom part with the herb butter. Place the rosemary ham on top. Place the tomato slices on the ham and the mozzarella slices on the tomatoes. Sprinkle with rosemary. Briefly bake in the hot oven until the cheese is melted (approx. 8-10 minutes). Remove from the oven and place the lettuce leaf on top of the cheese. Finally, arrange the crispy bacon on top and cover with the panino topping. If desired, you can also spread the topping with herb butter. The drier the tomatoes and mozzarella are, the less juice you’ll have on the baking sheet. This will prevent the bottom layer from becoming soggy. Alternatively, you can also use grated mozzarella.