Of all the foodie things I’ve been inspired to re-create at home, I’ve had the best luck with sandwiches. The first I ever tried to recreate was a panini I had while studying abroad in Florence in college. At lunch, Italians (and American students fortunate enough to have learned about the Oil Shoppe) would line up out the door and shout out their orders by number. The one I was partial to and promptly tried to replicate on my return home for friends and family, involved ingredients you probably have on hand. But if you know a great neighborhood bakery, slip in for a fresh loaf of crusty bread — it makes all the difference.
Oil Shoppe Sandwich Ingredients:
two thick-cut slices of crusty bread
good quality olive oil
4-5 slices turkey breast
2 slices provolone cheese
a handful of arugala
4-5 sun-dried tomatoes
4-5 artichoke hearts
2-3 TBSP pesto
1 TBSP olive oil
salt and pepper
To assemble, spread pesto on the inside of two slices of bread, then layer toppings as you like. Drizzle with olive oil and sprinkle with salt and pepper before tossing onto a panini press. Ta dah. It couldn’t be any simpler. The trick is definitely in the quality of the ingredients so try to get the best quality you can, which means freshly made pesto and bread. I love how this sandwich takes me back to Italy in a second, with such simple ingredients.
Married with Style 