Italian
Panino with Chicory and Pancetta
by Chef Max Mariola · 1.1M subscribers on YouTube
A rustic grilled sandwich filled with wild chicory, crispy pancetta, melted scamorza cheese, and a sweet garlic cream made on the grill. Perfect for outdoor cooking.
- Difficulty
- medium
Ingredients
9 items- 1 pcsWood-Fired Country BreadWood-fired oven bread, one large sandwich loaf
- 1 pcsGarlicWhole head, wrapped in foil and grilled
- 2 pcsCherry TomatoesQuartered, grilled with the garlic
- Olive OilExtra virgin olive oil, used generously
- Wild Chicory (Precooked)Wild chicory, pre-cooked and cut into pieces
- 2 pcsFresh PancettaFresh pork belly slices, grilled until crispy
- 1 pcsScamorza (Treccia)Braided scamorza cheese, sliced and melted on the grill
- Chili PepperDried chili pepper, crushed, to taste
- SaltFine salt, to taste
Method
- Prepare the garlic cream: wrap a whole head of garlic in aluminum foil with a generous drizzle of oil and two quartered cherry tomatoes. Place on the grill over medium heat and cook until soft, about 20-30 minutes.
- Meanwhile, cut the pre-cooked wild chicory into manageable pieces. Cut two slices of fresh pancetta. Season with chili pepper and a pinch of salt.
- Warm the bread on the grill, turning carefully to avoid burning.
- Grill the pancetta slices until crispy and golden on both sides.
- Remove the garlic from the foil, let cool slightly, then squeeze the softened cloves out of the skins. Mash them into a creamy paste with a fork.
- Place slices of scamorza cheese on the grill to melt, about 1-2 minutes.
- Assemble the sandwich: spread the garlic cream on the bottom half of the bread. Layer with the chicory, then the crispy pancetta, and top with the melted cheese. Close the sandwich and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
