Panini

Have it for breakfast or lunch, its a satisfyingly filling sandwich, with a crisp top and an oozing centre. I made these as I had a little pepperoni and pizza sauce leftover, and a new grill pan to play with. A panini can be made in a panini press, or using a grill pan and a heavy weight. I made the bread, but the panini can be made with any other bread, like a foccacia, baguette or a sliced bread. 

Ingredients

Bread

• 2 cups wholewheat flour
• 1 tsp dried yeast
• 1/2 cup warm water
• 2 tbsp oil
• 1 tsp salt

Filling

• 12 pepperoni slices
• 3 tbsp cheese (a mix of mozzarella and cheddar)
• 12-14 sliced olives
• 1 tomato, sliced
• handful of basil leaves
• 2 tbsp thick marinara or pizza sauce

Method

Bread

1. Dissolve the yeast in warm water and leave aside to turn frothy.
2. Once activated, add to the whole-wheat flour, oil and salt and made a smooth dough.
3. Leave aside in a warm place to proof.
4. Once doubled, punch down and shape into to long cylinders. Flatten each each cylinder slightly, transfer to a floured baking sheet and leave side in a warm place for a second proofing.
5. Once the dough rises for a second time, place in a pre-heated oven, at 180C/gas mark 6 for 20 minutes.

Panini

1. Heat a well-oiled grill pan on high heat and add the tomato slices. Grill on high heat on both sides.
2. Slice the bread lengthwise and spread half the sauce on the lower half of the bread. Add half the pepperoni, grilled tomato slices, olives, basil and cheese.
3. Place the top half of the bread back on, baste the top with olive oil and place on a well-oiled grill on medium heat. Place a heavy weight on top and grill it for around 5-7 minutes on both sides.