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Italian Piccolo Panino with a Smoked Ice Negroni

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Italian Piccolo Panino

Italian Piccolo Panino with a Smoked Ice Negroni

Author Mark & Fey
Print Pin
Course Sandwich, Snack
Keyword Aviation American Gin, Negroni, Panino, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt for seasoning
  • 1 French baguette sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 7oz raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

Instructions

  • For the smoked ice negroni:
  • To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 
  • In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 
  • For the Italian piccolo panino:
  • In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.
  • Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread.