Panini bread is fabulously versatile

The Italian Panino sandwich has conquered its way into the Dutch vernacular. For us whats important is that we bake fresh everyday so we serve our panini’s warm and toasty on the spot. The dough is prepared daily and them baked. Bread is the most delicious of old food craft.

Panini Bread Plain

Before baking the panini we brush it with our top quality olive oil and our spectacular pesto recipe. Which means that once it’s baked it can be enjoyed plain. If you are preparing an antipasta dish, you can slice the bread into strips and use it with dips or toppings too. Nothing like fresh panini and vino rossi.

Panini Toppings

This is where the fun starts. If you are home alone with your panini you can be creative with what you have in your fridge. Cheese and tomato is always a winner with some fresh herbs or balsamic. Chicken, onion, mushrooms are also a popular topping and if you want you can get a bit more adventurous.
Panini Leiden loves to play and create interesting mouth watering options, here are some of our combinations.

Panini Porchetta

Porchetta, provolone, mushrooms, arugula and a balsamic cream

Panini Bresaola

Dried tenderloin, arugula, pOarmesan and truffle mayo

Panini Pollo

Tomato sauce, seasoned chicken, mozzarella, onion and arugula

Panini Salmone

Smoked salmon, dill oil, mascarpone and arugula

Panini Mozzarella

Mozzarella, tomato, basil and pesto

Panini Tonno

Tuna salad and arugula

Panini Vecchio

Salami, gorgonzola, paprika and basil

Panini San Daniele

Mozzarella, parma ham, tomato and basil

Buon appetito!


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