Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

 

Course: starter
Style: modern
Level of difficulty: easy 
Preparation time: 30 min.
Created by: Viviana dal Pozzo

     

Print  
   Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese
2 small ciabatta rolls
150 g Speck Alto Adige PGI
1/2 green apple
50 ml balsamic vinegar
Mustard seeds
Pepper
100/120 g goat milk robiola (or regular robiola)  
  

preparation

To make the balsamic vinegar glaze, pour the vinegar into a saucepan and reduce on a low flame until it thickens. It will take 3-5 minutes.
Heat the ciabatta rolls in the oven for 4-5 minutes at 150°C.
Slice the ciabatta rolls. Spread a layer of robiola, sprinkle on a few mustard seeds, top with the finely sliced green apple, a few drops of balsamic glaze and the sliced Speck Alto Adige PGI.

 
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Rösti with Speck Alto Adige PGI - recipe

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

to the recipe

Warm white cabbage salad - original Speck Alto Adige - recipe

Warm white cabbage and speck salad

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.

to the recipe

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

to the recipe

Waffle with horse radish and Speck Alto Adige PGI - recipe

Waffle with horseradish and speck

Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...

to the recipe

Pizza with Speck Alto Adige PGI, brie, artichokes and walnuts - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!

to the recipe

Fagottini – parcels made with Speck Alto Adige – recipe

Recipe for fagottini – parcels made with Speck Alto Adige PGI

Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.

to the recipe

Polenta wrapped in Speck Alto Adige served over peperonata - recipe

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

to the recipe

“Hasselback potatoes” with Speck Alto Adige and sour cream - recipe

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

to the recipe

Prawns wrapped in Speck Alto Adige - recipe

Prawns wrapped in speck

Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.

to the recipe

South Tyrolean Speck mousse on crispy Breatln - recipe

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

to the recipe