Recipe: no-cook food: Salami, Fennel and Arugula Panini

4 servings

In their most basic form, panini are simply sandwiches to Italians. The whole griddle/press thing isn’t required, particularly on days when it’s 100 degrees outside. In this case, look for great, crusty bread to provide the desired crunch. You’ll probably have leftover aioli, which can be used as a sandwich spread or as an accompaniment for fish, meat or vegetables.

Ingredients

For the aioli

1 jarred roasted pepper

1/2 cup mayonnaise

1 clove garlic, minced (about 1 teaspoon)

1 teaspoon chopped fresh thyme

Salt and freshly ground black pepper

For the sandwich

1/2 bulb fennel (about 1/2 pound), trimmed, cored and thinly sliced (about 2 cups)

Salt

3 cups arugula (about 2 ounces)

3/4 cup Parmigiano Reggiano curls (use a peeler)

2 tablespoons olive oil

1 tablespoon red wine vinegar

8 slices olive bread

1/2 pound thinly sliced salami

Steps For the aioli:

1. Drain the red pepper in a strainer or colander, use a paper towel to pat it as dry as possible and coarsely chop it. The yield is about 1/2 cup. Process it in a food processor until the pepper is finely chopped. Add the mayonnaise and garlic, and process until smooth. Fold in the thyme, and season lightly with salt and pepper.

For the sandwich: Place the fennel in a large bowl, sprinkle it with 1/2 teaspoon of salt and let it sit for 5 minutes, so it starts to wilt. Add the arugula and cheese curls; then add the oil, vinegar and another light sprinkling of salt.

2. Spread aioli on 1 side of each slice of bread. Top 4 slices of the bread with equal amounts of the salami, then with a mound of the fennel-arugula mixture. Top with the remaining bread, cut each sandwich in half, and serve.

NUTRITION Ingredients are too varied for a meaningful analysis.