A hearty yet sophisticated sandwich with enough meat in it to satisfy big appetites. Don’t use your stale, leftover croissants for this; you want the butter to melt and crisp up the dough, making it even flakier and completely delicious.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a panini press. Slice one croissant in half horizontally and place both halves on a work surface, cut side up. Divide 1/3 cup of the smoked Gouda between the top and bottom halves of each croissant, then sprinkle each half with 1 teaspoon of the Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total). Top one half of the sandwich with a small handful of arugula. Close the sandwich and repeat to make 3 more sandwiches. Grill the panini until the cheese melts, 3 to 4 minutes.
Step 2
Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.
