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Amazing Italian Panini recipe · STEVE 8

0:00
SPEAKER_01: What's up?
0:01
SPEAKER_01: Hey man.
0:02
SPEAKER_01: So I got I got a special guest.
0:05
SPEAKER_00: Oh good, good, I like that.
0:07
SPEAKER_01: Yeah, he's gonna he's gonna he's gonna Allah come here.
0:13
SPEAKER_01: Yeah just come here.
0:14
SPEAKER_01: He doesn't even know.
0:15
SPEAKER_01: He does he's he doesn't know what's going on.
0:18
SPEAKER_01: Okay.
0:18
SPEAKER_01: That's natural.
0:19
SPEAKER_01: Say hi.
0:20
SPEAKER_01: Hi.
0:20
SPEAKER_01: Hi, nice.
0:21
SPEAKER_01: This is Ale.
0:22
SPEAKER_01: He's from Italy.
0:23
SPEAKER_02: Yeah, from Sicily, yeah.
0:24
SPEAKER_01: He's from Sicily.
0:26
SPEAKER_01: And so and so we want sandwich, we want like sandwich ideas, and he's he's a panini guy.
0:34
SPEAKER_01: And also and also, you know, um uh he's a some Salmonier?
0:42
SPEAKER_01: Sommelier.
0:43
SPEAKER_01: Yeah, he's a wine guy.
0:44
SPEAKER_01: He's one of those like you know, wine dudes.
0:47
SPEAKER_01: Um that's about wine.
0:49
SPEAKER_01: So um, so this is Satchel, my friend Satchel.
0:52
SPEAKER_01: You want to say hi?
0:54
SPEAKER_02: Nice to meet you.
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unknown: Hi.
0:55
SPEAKER_02: Give me the satchel.
0:57
SPEAKER_01: So he's got let's let's let's talk paninis.
0:59
SPEAKER_01: He said he's got a great panini recipe.
1:02
SPEAKER_01: Oh, okay, okay.
1:03
SPEAKER_01: So this is oh glasses, glasses.
1:05
SPEAKER_01: So this is for Wells, right?
1:06
SPEAKER_01: So we're gonna have Wells um listening on some of these, some and and you you can do a couple.
1:12
SPEAKER_01: So so what's your what's your panini recipe?
1:14
SPEAKER_01: Go.
1:16
SPEAKER_02: Uh you first.
1:17
SPEAKER_02: No, no, no, you.
1:18
SPEAKER_02: Uh me?
1:19
SPEAKER_02: Yeah, yeah.
1:19
SPEAKER_02: Uh I mean, uh when I was working in uh in Milan, I did this kind of panini very very it became very popular uh with macarel.
1:29
SPEAKER_02: But with macarel, the the macarel.
1:31
SPEAKER_02: The macarel is uh gum bro, the mackerel, the fish.
1:34
SPEAKER_01: Yeah, he's re he's really from Italy.
1:37
SPEAKER_01: Like he's gotta we gotta translate this.
1:38
SPEAKER_01: Oh, mackerel.
1:39
SPEAKER_02: Okay, macro, macro.
1:42
SPEAKER_02: Before we put um um uh pecorino, not aged.
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SPEAKER_02: Pecorino in the toaster, toaster.
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SPEAKER_02: Pecorino is pecorino is the the cheese.
1:52
SPEAKER_02: Okay, pecorino cheese hard cheese.
1:54
SPEAKER_02: And uh we we have in Italy this kind of pecorino with uh black pepper inside.
2:00
SPEAKER_02: It's not aged.
2:01
SPEAKER_02: Okay, so it can melt.
2:03
SPEAKER_02: Okay.
2:03
SPEAKER_02: You can melt it.
2:04
SPEAKER_02: So just a little bit, just make it um yeah, just not too melt, you know.
2:10
SPEAKER_02: And after opening the bread, put very good olive oil, uh mackerel, and um oregano.
2:19
SPEAKER_02: Okay, and uh there were uh nice olive oil, the small one from Italy.
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SPEAKER_00: And that's it.
2:28
SPEAKER_00: So the cheese and the and the pepper.
2:32
SPEAKER_02: Yeah, the cheese with black pepper.
2:35
SPEAKER_02: There is a specific maybe I don't know if you can find something similar here, but I'm not sure.
2:41
SPEAKER_02: But uh, anyways, any any maybe the black the pepper jack you can try with the pepper jack.
2:48
SPEAKER_02: Okay, and it could be similar.
2:50
SPEAKER_01: So it's a mackerel.
2:52
SPEAKER_02: Macarel, we have a kind of mackerel like a tuna, like you know, the in the in the can.
2:55
SPEAKER_02: Oh, in the cans.
2:56
SPEAKER_02: In the cans, yeah.
2:57
SPEAKER_02: Yes, with mackerel, it's so good.
2:59
SPEAKER_02: It's not fresh mackerel.
3:00
SPEAKER_01: No, no, no, yeah.
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SPEAKER_02: I get it, you know, it's in the in the can.
3:04
SPEAKER_02: And uh it was nice, it was very well.
3:06
SPEAKER_01: So perfect for a sandwich.
3:07
SPEAKER_02: Yeah.
3:08
SPEAKER_01: And yeah, and then do you do you you got out the bread out of your out of your bread?
3:13
SPEAKER_02: No, it's a kind I don't know here what you call it's a kind uh sourdough.
3:17
SPEAKER_02: Sourdough sourdough in the source.
3:20
SPEAKER_02: Uh okay.
3:21
SPEAKER_02: Slice to the slice of sourdough before I put before putting in the in the toaster, right?
3:27
SPEAKER_02: I put outside olive oil and in the um aluminium foil.
3:32
SPEAKER_02: Oh to kind of uh fry it, to kind of it's a kind of you know, yeah.
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SPEAKER_02: Fry it with with the with the with the cheese inside.
3:39
SPEAKER_01: Yeah, he does his paninis in uh aluminum foil in the panini.
3:45
SPEAKER_00: Oh, really?
3:46
SPEAKER_00: Yeah, and all the food.
3:47
SPEAKER_00: And what does that do?
3:48
SPEAKER_00: What does that do?
3:49
SPEAKER_01: What he said, what does that do?
3:51
SPEAKER_01: What is that?
3:52
SPEAKER_02: Uh the the the the the thing is that if you uh if you close with the olive oil and everything is compact.
4:00
SPEAKER_02: Yeah, yeah, yeah.
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SPEAKER_02: It's like steamy oil.
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SPEAKER_02: And it's a kind of uh it's the the temperature is became very high.
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SPEAKER_02: Okay, and you can kind of fry it because we don't didn't have very simple.
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SPEAKER_00: Oh, because of all the olive oil, too.
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SPEAKER_02: Yeah, the olive oil is a little bit.
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SPEAKER_02: Real crispy, real crispy, right?
4:19
SPEAKER_01: So hey, that's unique, man.
4:20
SPEAKER_01: Yeah, it's very high temperature.
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SPEAKER_01: We got some special, we got some special Italian panini stuff here for wells.
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SPEAKER_02: Okay, you can do it even simple.
4:28
SPEAKER_02: The same thing with uh with the and you can put any any different thing like uh prosciutto, prosciutto crudo, because it's perfect, pecorino, prosciutto crudo and uh olive oil.
4:40
SPEAKER_02: Yeah, the thing is when you hobben it, you can put uh olive oil and it it's it's typical Italian, you know.
4:49
SPEAKER_02: You know, put olive oil everywhere.
4:51
SPEAKER_01: Yeah, olive oil and everything.
4:53
SPEAKER_01: Yeah, because Satchel doesn't like mayo, he doesn't like mayonnaise.
4:56
SPEAKER_01: Oh yeah, yeah.
4:59
SPEAKER_00: Isn't that kind of an American invention or or no?
5:02
SPEAKER_01: Just one?
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SPEAKER_01: Mayonnaise.
5:04
SPEAKER_00: Mayonnaise.
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SPEAKER_02: Mayonnaise.
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SPEAKER_02: Do you have mayonnaise in Italy?
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SPEAKER_02: The mayonnaise, yeah, sure.
5:07
SPEAKER_02: We have it.
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SPEAKER_02: I think it's not American invention.
5:11
SPEAKER_02: Uh mayonnaise.
5:13
SPEAKER_02: I don't know.
5:14
SPEAKER_02: Uh actually, I don't I don't remember.
5:16
SPEAKER_02: I think it's I don't know.
5:18
SPEAKER_02: I can I can f I can I can't.
5:19
SPEAKER_02: Yeah, he looks everything up.
5:20
SPEAKER_01: He looks he's one of these So um how are you doing today?
5:25
SPEAKER_00: Who?
5:25
SPEAKER_00: You took who uh great I love Sundays.
5:29
SPEAKER_00: Sundays are my favorite.
5:30
SPEAKER_01: Oh yeah?
5:32
SPEAKER_00: Yeah, I I don't do anything but what I uh what I want to do usually.
5:36
SPEAKER_01: He says it's French.
5:38
SPEAKER_01: Mayonnaise is French.
5:40
SPEAKER_00: Okay, yeah, I guess that makes sense, but we we we screwed it up.
5:45
SPEAKER_00: Yeah, we Americans.
5:47
SPEAKER_01: Well, I don't know why you don't like it.
5:48
SPEAKER_01: You like everything that goes into mayonnaise, you like eggs, you like you know well I mean I I eat it once in a while when I have to.
5:58
SPEAKER_01: Yeah, yeah.
5:59
SPEAKER_00: Yeah, if I'm forced to sandwich and I'm hungry and it's on there, I eat it, and I just don't find it very um delicious.
6:06
SPEAKER_00: Yeah, I'm not gagging on it or anything.
6:09
SPEAKER_01: Trust me, um when when when uh he and his partner Sandy, our friend, um, when they come to Gainesville, oh yeah, um the he he like he likes pizza.
6:21
SPEAKER_01: He likes the pizza.
6:22
SPEAKER_01: Oh yeah, he's got all kinds of opinions about pizza.
6:26
SPEAKER_00: Yeah, the pizza's been looking really good.
6:28
SPEAKER_01: Yeah.
6:30
SPEAKER_00: Yesterday we broke a record, busiest day ever.
6:32
SPEAKER_01: Really?
6:33
SPEAKER_00: Yep.
6:34
SPEAKER_01: Oh wow, how many pizzas did you sell yesterday?
6:37
SPEAKER_00: I didn't I don't know.
6:38
SPEAKER_00: I didn't count them.
6:39
SPEAKER_01: Yes.
6:40
SPEAKER_00: I'm not I don't know.
6:41
SPEAKER_00: I don't I would 100 800, I don't know.
6:44
SPEAKER_01: 800 pizzas?
6:46
SPEAKER_00: I mean, probably 650.
6:48
SPEAKER_00: I don't know.
6:49
SPEAKER_01: I don't know.
6:49
SPEAKER_00: That's the thing.
6:50
SPEAKER_00: I'm telling you, I don't know.
6:51
SPEAKER_01: How many employees?
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SPEAKER_00: Because there's well, last night there were 25 on the clock, but there's 65 altogether.
7:00
SPEAKER_00: 65 in place.
7:01
SPEAKER_01: Yeah, we shift different shift, yeah.
7:03
SPEAKER_01: His place is major.
7:04
SPEAKER_01: His place is major.
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SPEAKER_01: Wow, great.
7:06
SPEAKER_00: Yeah, yeah.
7:07
SPEAKER_00: I mean it's yeah, but I wish we were making paninis because it sounds like that would be a big hit.
7:11
SPEAKER_01: You gotta do it with the um with the aluminum.
7:14
SPEAKER_00: We don't have room for a panini.
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SPEAKER_00: We don't have room for mint to add sandwiches.
7:18
SPEAKER_00: I wish we did, but because sandwiches are great, man.
7:20
SPEAKER_00: People don't make sandwiches good all the time, yeah.
7:23
SPEAKER_01: Yeah.
7:23
SPEAKER_01: People people uh do you ever do like a wine thing at your place?
7:29
SPEAKER_01: Because I know you sell beer, you sell wine.
7:33
SPEAKER_00: Yeah, we have I try all the wines.
7:36
SPEAKER_00: I try all the wines, the white and the reds, to pick the ones I like the best at the right price point.
7:41
SPEAKER_00: But uh, you know, I really like I really like um my my neighbors got them over coming over.
7:47
SPEAKER_00: My I I really like uh Sanji's, I like uh Spanish wines.
7:52
SPEAKER_00: I've just learned over time the kind of grapes that I like, you know?
7:56
SPEAKER_00: And I was trying to tell my daughter who asked me the other day, we dropped her off at