How to Make a Speck and Brie Panini

Every now and then I get inspired to recreate that dish a had once-upon-a-time ago.  Today is my first introduction to the world that just VASGO is also a cooking blog.  Surprise!  So follow along, go buy the necessaries and enjoy the meal as much as I do.

Speck and Brie Panini

First you'll need the following:

• Speck 
• Brie
• Arugula
• Any kind of good, thick bread.  I chose Ciabatta.

I'm sure you're all asking at this point, ""What the heck is Speck?"  And anytime you have a question, please insist that it rhymes like I just did.

Well your answer is this: think lightly smoked proscuitto.  It's still porktastic.  It's thin sliced, salty and delicious and it's flavors are honestly unlike any other meat I've ever had.  Want the full story on speck?  Here's the wiki link to it - Speck.

I remember when I lived in Philadelphia and wanted to make this panini it was a somewhat difficult item to find.  Some specialty stores such as Trader Joe's or Whole Foods may have it if you're lucky. If not, go to your local Italian grocer as they might have it there.  If they don't, put in the request.  It's worth it even if you have to buy a large cut and slice it yourself at home once it arrives from their vendor.

However, some people don't feel that Speck-Finding is a fun scavenger hunt.  So if you have no other choices, good old prosciutto will be an OK replacement.

Let's begin.

Slice that bread and lay it all out.  Life is always easier when it's laid out in front of you.  

Now cut the cheese.  Ok.... I sense snickering in the background.  I swear that was an honest slip.  Now cut the Brie.  It's important to note that too much brie can be overwhelming, especially when you don't use a lot of speck.  Here I decide to use half a slice for each sandwich, and cut those again so they act as glue on both sides.

Then you have to add Arugula.  Nice bitter, peppery leaf.  Adds a wonderful touch to the sandwich.

Then it's Speck time.  See it?  It's actually translucent!  I love this stuff and am so glad it's everywhere here in Italy.

Then add a piece to each sandwich.  If you have more, I suggest using more because it tastes, well, awesome. And in that case, add more brie too!

Fold those puppies over making sure nothing falls out.

Light up the stove and toast them to golden goodness.  No oil or butter necessary. If you have one of those fancy panini presses or heavy food bricks that sit on top of sandwiches, use it.  My spatula only smashes so much.  Take care to not over-toast the bread.  When in doubt, rely on your nose!  Bread clearly ramps up to a full burning smell if you pay attention closely.

And there you have it - Speck and Brie Panini. 

And what a combo!  Heating the sandwich causes the brie cheese to be warm and gooey, helping relax how dry the sandwich would have been.  The meat is outstanding and the arugula adds the perfect touch of bitter and pepper.  Combine that with the crunch of perfectly toasted ciabatta and you will be asking yourself where the next round of panini are.

Buon Appetito!