A semolina bread is stacked with buffalo mozzarella cheese, crisp radicchio, olive oil, and red onion from Tropea to make a delicious panino with the flavors of southern Italy.
By Veronica Lavenia
G. Giustolisi
Here is a panino that is full of the aromas and flavors of southern Italy. The focaccia from Altamura PDO, Apulia region, is made only from the best durum wheat semolina (available, as all the other ingredients, in the Italian specialty food shops and best supermarkets). 
Enjoy it just warmed in the oven, enriched with buffalo mozzarella cheese, crisp radicchio, extra virgin olive oil and red onion from Tropea. This onion, famous for the sweet taste and for its digestibility (“it does not cry”), takes its name from the charming town of Calabria (southern Italy) overlooking a clear blue sea.
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Mozzarella, Radicchio and Tropea Red Onion Panino
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Southern Italian flavors shine in this simple panino. Crisp radicchio and creamy mozzarella are the stars.
Ingredients
- 1 red onion (454 g) red onion
- 10 radicchio leaves (red chicory) radicchio leaves
- 14 oz (400 g) buffalo mozzarella cheese
- Extra virgin olive oil Extra virgin olive oil
- sea salt sea salt
- pepper pepper
- 2 Italian focaccia Italian focaccia
Instructions
- Clean and slice red onion, leaving it to soak in water for 30 minutes.
- Wash and cut radicchio, dry the excess water, and set aside.
- Slice the buffalo mozzarella.
- Season the vegetables with olive oil, salt, and pepper.
- Cut each focaccia into two and heat in the oven at 180°C (356°F) for 5–10 minutes.
- Once baked, stuff focaccia with mozzarella and vegetables.
- Serve hot.
Notes
- To prevent the onion from being too strong, soak the sliced red onion in cold water for at least 30 minutes before using.
- For a richer flavor, use high-quality extra virgin olive oil with a fruity aroma.
- Assemble the panino just before serving to prevent the bread from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Can I substitute another type of onion for the Tropea red onion?
Yes, you can use sweet onions like Vidalia or Walla Walla, but the flavor may differ slightly as Tropea onions are known for their sweetness and digestibility.
What type of buffalo mozzarella should I use for this panino?
Opt for fresh buffalo mozzarella, ideally packed in water for optimal creaminess and flavor; avoid pre-shredded cheese as it won’t provide the same texture.
Is it necessary to warm the semolina bread before assembling the panino?
Yes, warming the semolina bread enhances its flavor and texture, making it easier to layer with the buffalo mozzarella and other ingredients.
