Rosemary Ham & Sottocenere Panini

Created and prepared by Chef Nicholas Elmi of Laurel n Philadelphia.

Difficulty Level

Cook Time


  • 4 TBSP Truffle butter
  • 1 CUP Onions, thinly sliced
  • 3 TBSP Garlic, chopped
  • 1 RIB Celery, chopped
  • 1 TSP Salt
  • ⅛ TSP Freshly ground black pepper
  • Pinch Cayenne
  • 4 OZ White mushrooms
  • 1 Bay leaf
  • 3 CUPS Vegetable stock
  • ½ LB baking potatoes, peeled & diced
  • ¼ CUP Heavy cream (optional)
  • 1/2 POUND Dietz & Watson Rosemary Ham
  • 1 PACKAGE Dietz & Watson Swedish Style Fontina Cheese
  • Sliced Potato bread


  1. 1 FOR POTATO SOUP: Melt the butter in a saucepot and add the onions, garlic and celery. Sweat with no color until translucent. Add the remaining ingredients (except the cream) and bring to a simmer. Cook until the potatoes are very soft. Puree the soup with in a blender until smooth and pass through a chinois or mesh sieve. Add some cream to taste (optional). Finish with grated black truffle.
  2. 2 FOR PANINI: Place down one piece of potato bread. Lay several pieces of very thinly sliced Dietz & Watson Rosemary Ham on top, followed by the Dietz & Watson Swedish Style Fontina Cheese followed by bread. Lightly toast in a non-stick pan with butter until crisp and melted. Cut in half and serve with warmed soup.