Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Bresaola, Fontina, and Arugula Panino

Name: Bresaola, Fontina, and Arugula Panino
Yield: 1 sandwich, 4 oz (120 g) meat and cheese filling
Cuisine: American
Ingredients: 1 3-oz (90-g) or 8-in. (20-cm) section of Italian long bread; 2 oz (60 g) Bresaola, sliced thin; 2 oz (60 g) Italian Fontina cheese, chilled and planed; ½ fl oz (15 mL) Pure golden olive oil; 1 oz (30 g) Arugula leaves

Preparation info

1
sandwich, 4 oz 120 g ) meat and cheese filling

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 3-oz (90-g) or 8-in. (20-

Europe
Americas
United States
Lunch
Sandwich
Main course

Method

Procedure

Finishing and Plating

Prepare according to the Procedure for Making Pressed Sandwiches.