Panino con la Fontina

History

Valle d'Aosta, Italy's smallest and most mountainous region, is the home of Fontina DOP — one of Italy's greatest cheeses, made from the milk of Valdostana cows grazed on Alpine pastures. The region's sandwich tradition is rooted in the needs of mountain workers, hunters and skiers who needed something warming and sustaining. A crusty pane di segale (rye bread) or country loaf filled with melted Fontina, sliced speck (smoked cured ham) and sautéed porcini mushrooms is the definitive Alpine panino of the region — rich, warming and deeply satisfying. It is sold at rifugi (mountain huts) and village bakeries throughout the Aosta Valley.

Ingredients

• Pane di segale (Valle d'Aosta rye bread) or crusty country loaf
• Fontina DOP cheese, sliced
• Speck (smoked cured ham), thinly sliced
• Porcini mushrooms, sautéed in butter
• Unsalted Alpine butter
• Fresh thyme
• Black pepper

How to Make

1. 1Slice the rye bread thickly and butter one side of each slice.
2. 2Sauté sliced porcini mushrooms in butter with fresh thyme and a pinch of salt until golden. Set aside.
3. 3Layer slices of Fontina DOP on one slice of bread.
4. 4Add thin slices of speck on top of the Fontina.
5. 5Spoon the sautéed porcini over the speck.
6. 6Season with black pepper.
7. 7Top with the second slice of bread, buttered side down.
8. 8Grill in a panini press or cast-iron pan until the bread is golden and the Fontina is fully melted.
9. 9Slice and serve immediately.

Known for it

• AlpaninoVia Trottechien, 29, 11100 Aosta AO, Italy