• 4 slices Turano Pane Turano
• 1 ball burrata, drained and torn
• 4–6 slices prosciutto
• 1 cup arugula
• 2–3 tablespoons Chicago-style giardiniera, drained and chopped (mild or hot)
• 1–2 tablespoons extra-virgin olive oil or softened butter

① Preheat your panini press or skillet over medium heat.
② With two slices of Pane Turano, layer one side with burrata, then add prosciutto, chopped giardiniera, abd arugula. (optional to drizzle with olive oil, or add salt/pepper to taste). Place the other slice of bread on top.
③ Heat butter or olive oil in a pan over medium heat. Once warm, place the sandwich in the pan. Toast the sandwich on each side until golden brown. Use a sandwich press or spatula to press the sandwich.
④ Slice in half and enjoy immediately while warm and toasty.