Panini perfection: The delicious art of the Italian deli sandwich
Chances are you’ve noticed a lot of people queuing up for sandwiches lately, and it seems none are quite as sought-after as Italian deli-style sangas and panini.
Whether it’s fuelled by the ongoing fascination with ‘Euro summer’ and Mediterranean living or something else entirely, these sandwiches are everywhere – and causing quite a foodie frenzy.
No, you’re not imagining it: the Italian deli-style sandwich is having a main character moment in Australia’s food scene. Supplied/Super Mercato
In major cities, you’ll often find hungry locals standing in queues so long they wrap around the block just to get their hands on a panino.
Sydneysiders have seen it at local favourites Raineri’s Deli and Delisia, and the ante was only upped this year by the opening of the first Aussie outpost of All’Antico Vinaio, one of Italy’s most iconic sandwich shops.
If you ask James Simonetta, co-founder of Super Mercato – a new Mediterranean superfood grocer in Double Bay – the appeal of these sandwiches boils down to three factors: “They’re simple, generous and full of flavour.”
Fancy a bite? iStock
“Good bread, quality deli ingredients and fresh produce make a really satisfying lunch. You can taste each ingredient, and there are plenty of combinations without making it complicated,” he told nine.com.au.
Anyone who’s had the joy of tucking in to an Italian sandwich knows the ingredients set them apart.
Ribbons of deli meats, lashings of mozzarella, juicy salad staples, those flavourful creams and pesto spreads... we know your mouth is watering. But it’s not necessarily a case of the more, the merrier.
You don’t have to go overboard with fillings - Super Mercato’s deli sandwiches contain three each. Supplied
At Super Mercato, there are three deli sandwich options, each featuring a trio of fillings: heirloom tomato, buffalo mozzarella and basil; ham, beetroot and pickles; and tuna, heirloom tomato and kalamata olives.
This reflects Simonetta’s view that “the best panini are simple”.
“Fig, stracciatella and rocket. Tuna, tomato and onion. What matters is that the ingredients are of the highest quality,” he says.
“Bread is the vessel. A delicious vessel, but it can’t be overpowering.”
If you don’t live anywhere near a panini provider, it might be time to have a crack at making one yourself.
As you’re building your sandwich, Simonetta says it’s important to consider the contrast of flavours and textures.
“Start with one main ingredient, then add something creamy, something fresh or crunchy, and a little acidity,” he says.
The opening of the first All’Antico Vinaio outpost in Sydney earlier this year caused quite the frenzy. Supplied
“Rich pastrami works well with sauerkraut and crisp lettuce. With mozzarella, tomato and basil bring freshness and a little balsamic adds acidity.”
A key step, he adds, is tasting your creation before adding any salt, especially if you have cured meats, olives or pickles in the mix, as these contribute plenty of saltiness.
There’s also an art to how you stack your fillings; if you’ve ever had a sando fall apart in your hands because you had two slippery ingredients (hello, tomato) next to each other, you’ll appreciate this.
“Use cheese or well-dried leaves as a base, with the main filling layered over that. Keep wetter ingredients towards the top and drain them well,” Simonetta says.
“Spread everything right to the edges, so each bite has the same balance, rather than building a big pile in the centre.”
Of course, the sky’s the limit when it comes to what fillings you marry in your sandwich, but if you’re feeling daunted by the possibilities, Simonetta has some suggestions.
“A few combinations worth trying are buffalo mozzarella, heirloom tomato, rocket, basil and a little balsamic; Wagyu pastrami with sauerkraut and iceberg; or tuna with tomato, rocket, pickled red onion and a lemon, dill and Kalamata dressing,” he says.
“They each give you a good balance of richness, freshness and acidity on focaccia.”
