Good Lifestyle

The Philadelphians are rightly proud of their robustsandwich culture. Of course, there is the eponymouscheese steakBut there is also the roast pork, calendar and egg, and of course, the inimitable Italian hoagie. As a general rule, this last sandwich contains three or four different cups of Italian style meats plus a provolonne, some fodder and oil and vinegar, all hidden in a massive roller of hoagie. Pity? About 1000 calories. And theRestaurant chains This mimics that this sandwich essentially inflicts similar damage on their customers with their version.

Our grip presents the same classic flavors of the Italian sandwich, but transform it into crisp and melted panini. We promise you that you will not miss the bulky bread, the mound of meat or excess 600 calories.

Nutrition:350 calories, 12 g of grease (4 g saturated), 1 010 mg of sodium

Serves 4

You will need

8 slices of leaven bread
4 tranches of Provolone
1/2 red onion, very finely sliced
1/2 cup of roasted red pepper
4 rocket cups
8 slices of reduced grease spruce salami
HAM in slices of 8 oz
1 tablespoon of olive oil

How to do it

1. Four slices of bread on a cutting board. Cover each with a slice of Provolone, then garnish with onion, peppers and arugula.
2. Lay the salami and ham on the rocket and up with the four slices of remaining bread.
3. Heat half of the oil in a grid stove or a large cast iron pan with medium-low heat (naturally, if you are lucky enough to have a Panini press, use it).
4. Add the sandwiches, cautious not to tread and use something to weigh them (if cooking individually, a partial tea kettle filled with water works well; if you cook together, some cans in a large pasta pot will go around )
5. Cook for 3 to 4 minutes until the bottom has grilled well and that cheese started melting.
6. Remove the weight, return, reapply the weight and cook for 3 to 4 minutes.
7. Cut the sandwiches on the diagonal and serve with a small salad or soup.

Eat

Here are two other paninin recipes that you will also want to try:

• Chicken layer finely sliced ​​on the bottom of the sandwich, cover it at Marinara, then high based on grated mozzarella and fresh basil leaves.
• Make a Cubano: Remains of pork layer with a slice of ham, as well as Swiss, pickles and a good scan of Dijon mustard.