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Here are several of our favorite panini sandwiches:
Apple Brie Panini (pictured above)
Brie Cheese
Walnuts
Green Apple Slices
Apricot Jam
(...you can also add a strip of fake bacon!)
Chile Pepper Mole (pictured above)
Roasted Poblano/Ancho Chile Pepper
Red Bell Pepper (grilled)
Onions (grilled)
Mozarella Cheese
Mole Sauce With all panini sandwiches, use artisan bread, ciabatta, french bread, or similar, and cut off the top and bottom crust. Firmer breads do better than soft breads, which compress too much. Brush the top and bottom of the sandwich with olive oil, or spread with margerine or butter. Grill for about 4 minutes (more for thicker sandwiches). Remember to put any "squishy" veggies in the sandwich after the grilling is done (such as tomatos, which don't do well in the heat). Firmer ingredients (such as apples, onions, and eggplant) do fine inside the sandwich during the press. Sometimes, it's fun to grill items in the press by themselves (such as onions, veggie meats) and then add them to the sandwich before pressing.
copyright © 2006 BJ Rhoads
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