The offering at the Royce is devised by its wine buyer Monica Tân. Tân’s general panino philosophy is quality over quantity: a few thin slices of soppressata and a firm cheese with good olive oil are really all you need between a baguette. Her recipe is also all about finding the ideal accompaniment to the wine in your glass. Here is Tân’s ideal meat and cheese combination, plus her go-to brands for the olive oil, olive tapenade, and truffle salt to finish it off.1.
Then, distribute the meat and cheese on top of that. Drizzle a healthy dose of olive oil onto the top portion of bread before closing it onto the meat and cheese layers. Note that cheese melts best if placed as the topmost layer. Grill for 7 to 12 minutes, depending on the density of your baguette and your desired degree of crunch. Cut in half and serve with a glass ofThe star of any sandwich is the bread that wraps it all together.
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