Persimon® kakis and smoked magret panini
2 Persimon® kakis
4 panini breads
400 g slices of smoked magret
2 tbsp grain mustard
20 g of arugula (rocket)
Open the paninis like a sandwich and spread the grain mustard over the surface. Peel the kakis and cut into thick slices. Spread them on the bread together with slices of smoked magret and arugula.
Place the paninis on a preheated cast iron grill and heat for 2 minutes on each side, applying a little pressure to them.
Wrap the paninis in baking paper and tie them up with a pretty ribbon. Eat them hot.