Pomodorie Capocollo Panini

This recipe uses:

D'Italiano® Thintini

Original or 100% Whole Wheat

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Makes 4 servings.


2 tbsp (30 ml) olive oil, divided
2 cloves garlic, minced
  freshly ground pepper, to taste
4 D’Italiano® Thintini Original or 100% Whole Wheat
2 cups (30 g) arugula leaves
16 slices (125 g) capocollo
2 roma tomatoes, sliced
4 slices provolone or mozzarella cheese


Combine 1 tbsp (15 ml) olive oil, garlic and ground pepper. Separate ThintiniTM and top 1 side of each bun with arugula, capocollo and tomato slices. Drizzle each with a little oil and garlic mixture and top with cheese slices and other halves. Brush outside of each ThintiniTM with remaining 1 tbsp (15 ml) olive oil. Heat a grill pan or non-stick skillet over medium-low. grill panini until bread is golden brown and cheese melts, pressing down gently, about 3 minutes per side. Cut in half and serve.

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