The saturday sandwich: tomato panino edition
Sandwiches
Living in Italy, Saturdays meant two things. It meant I had to attend a half day of school, but it also meant that I would be rewarded with the best sandwich on earth when I got home. <br />I would return from school around the same time my father got back from the Saturday market. He would trudge up the long flights of steps to our home, carrying bags of fresh produce and bread in one arm and my little sister in the other. Once he piled all the grocery bags on the kitchen table, I would dive in, on the hunt tomatoes and fresh focaccia to make the simplest, most perfect sandwich ever. <br />An important part of the sandwich is the shape of the focaccia: for the ultimate sandwich, you need the round, panino style focaccia. The crispy crust is by far the best part about focaccia, and the round shape makes sure that you get a lot of it! These are the vehicles for mayonnaise, ripe tomato slices, culminating in a simple little piece of heaven for lunch. <br />In my recreation of this sandwich, I used Marcella’s famous focaccia recipe, adapting it slightly by switching out the large baking pans or several small pie tins. <br />
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