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.
OTHER MEATS & CHEESES
Prosciutto thinly sliced
PRODUCE & CONDIMENTS
1 ½ tsp.
1 square, sliced
Stir together the mayonnaise and pesto and let sit covered at room temperature for about 20 minutes so the flavors can blend.
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.
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.