The Family Cook Book

I served these the other night as a pre dinner snack the other night .... they went pretty quick. They are best eaten whilst they are piping hot. Heres Lucy Boyd's recipe from the lovely book ' Kitchen Memories' Serves 4 When I lived in Florence I sometimes used to go and sit and chat to Leo, who was the head barman at Harry’s Bar. He would make me a very sour whiskey sour and then produce a little plate of hot fried sandwiches, made with some sort of melting cheese and ham cut into fingers. This is very quick and easy and a delicious hot bite to have with a cocktail. 1 cup milk 6 slices of white bread such as Pugliese or San Francisco (a bread that is not too crumbly and has some elasticity to its texture), crusts removed 1 medium-size ball of good-quality mozzarella, drained and cut into slices ½cm thick 3-4 slices of prosciutto or speck (ask the deli to slice from near the end of the prosciutto, if possible, where the flavour is more intens...

This is a very easy recipe from Polpo that makes a really delicious italian style panino. Perfect for lunch. Ingredients for one panino 1/2 red onion thinly sliced 1/2 garlic clove thinly sliced 1 tbs olive oil 4 tbs peperonata from a jar (or just roast peppers from a jar if you cant get peperonata) 5 stoned black olives sliced 1 small handful capers 2 cherry tomatoes halved 1 small handful flat leaf parsley leaves chopped 1 ciabatta cut in half lengthways mayonnaise a couple of slices of coppa or salami rocket leaves method sweat the sliced red onion and garlic in the olive oil. Then add the peperonata, sliced olives, capers, tomato halves and parsley. Gently saute for 5 minutes and then remove from the heat. The mixture should be glossy, thick and beautifully coloured. Spread the insides of the ciabatta with mayonnaise. Now layer on the soft juicy pepper mixture, followed by your slices of salami. Heat up your griddle or panini press. Drizzle the top and bo...