Panino con la salamella

Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore come together to create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.

Enjoy this month's perfect pairing for San Patrignano Ora Romagna Sangiovese DOC Superiore, featured in the four-bottle red wine club case for July 2025.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi

Panino con la salamella
Sausage Sandwhich
Makes 1 panino

Ingredients:

• 1 ciabatta or similar style bun

• 1 spicy Italian sausage (about 200g)

• 40g Caciocavallo cheese or spicy provolone, sliced 

• 60g shitake mushrooms

• Terroni EVOO, Salt & pepper to taste

Method:

• In a small skillet over medium heat, warm a drizzle of olive oil. Add the shiitake mushrooms and sauté until tender and lightly caramelized, about 6–8 minutes. Season with salt and pepper. Set aside and keep warm.

• Heat a grill pan or cast-iron skillet over medium-high heat. Slice the sausage lengthwise, not all the way through and open it like a book. Grill until browned and cooked through, about 4–5 minutes per side. You want a deep sear and juicy center.

• Lightly toast the cut sides of the ciabatta. Lay the grilled sausage on the bottom half, top with the warm mushrooms, and then layer on the Caciocavallo.

• Return the assembled panino to the pan or place under a broiler just until the cheese melts—gooey but not dripping. Drizzle with a bit more EVOO, close the sandwich, and press gently.