Named for San Francisco’s famous Little Italy, for generations a must-visit destination for Italian cuisine, this Panini is a tribute to the Italian flavors that found a home in our Northern California region.
Profit Potential
Menu Price:
$8.95
Turkey Cost:
$0.63
Other Ingredients:
$1.75
Total Costs:
$2.38
Gross Profit:
$6.57
Ingredients
TURKEY
OTHER MEATS & CHEESES
1 oz.
Prosciutto thinly sliced
2 slices
Provolone cheese
PRODUCE & CONDIMENTS
½ cup
Argula
1 ½ tsp.
Prepared pesto
1 Tbsp.
Mayonnaise
BREAD
1 square, sliced
Focaccia
Directions
STEP 1
Stir together the mayonnaise and pesto and let sit covered at room temperature for about 20 minutes so the flavors can blend.
STEP 2
Preheat a panini press to medium heat. Cut square of focaccia bread in half and spread each side with pesto and mayonnaise. Layer in order: 1 slice of cheese, 2 ounces of turkey, 1 ounce of prosciutto, 1/2 cup of arugula, and the second slice of cheese.
STEP 3
Close the panini and cook in the press until the cheese is fully melted and the bread has those telltale grill marks. Slice in half along the diagonal and serve immediately.