Tag Archives: Panini Sunday

Panini Sunday: Chicken and Brie

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The first Panini Sunday of Autumn 2014 was actually last week. I made a sopressata, genoa salami and fresh mozzarella panini that turned into a greasy, sloppy mess. Worse, there were spots in the meat that got hotter than others, so in those spaces where the sandwich did hold up, you could incinerate your tongue.

So, we’ll pretend that this was the first week of panini season here and say that last week was like a preseason game. Continue reading Panini Sunday: Chicken and Brie

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Panini Sunday: Mortadella and Fig Panini

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Eventually, you reach a point in your adult life when you can no longer eat bologna. Or should, for that matter. It’s terrible. I mean, it was great when you were a kid and your parents loaded you full of it because it was cheap meat and you wouldn’t eat anything else. But, the only thing natural about bologna is that some of the meat once came from an animal.

Listen, I’m under no delusion that lunch meat is particularly good for you. What I’m saying is that you cannot possibly do worse than bologna because, well, there’s nothing worse than bologna. It’s not possible to load more sodium, sulfates or other chemicals into a foodstuff. Okay, maybe Velveeta. I digress. Bologna is terrible. Continue reading Panini Sunday: Mortadella and Fig Panini

Panini Sunday: Chicken Cordon Bleu Panini

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I’m not entirely sure what the point of panini recipes are. Most of these are sandwiches you would eat cold and, sure, who would have thought to combine chicken, figs and arugula? That said, it seems like a simple enough task, right? Right? Yet, there are people who write panini cookbooks and make quite a bit of money for their work.

Take this week’s installment in Panini Sunday. It wasn’t brain surgery and calling it chicken cordon bleu is stretching it. When I was in high school, I worked at a bagel shop/deli where the chicken cordon bleu sub included deep-fried chicken tenders, sliced ham, swiss cheese and Russian dressing (the owner was such a cheap bastard that we made our own Russian: mayo, ketchup and pickle juice). For some reason, the combination of chicken, ham and cheese gets the incorrect title of cordon bleu (which is French for blue cordon).

Continue reading Panini Sunday: Chicken Cordon Bleu Panini

Panini Sunday: Thanksgiving Leftovers Panini

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Last year, I rolled with the turkey empanadas to make use of our leftovers. Those were awesome, but I was sitting on a lot of food and was unsure of the best way to plow through it.

Sure, The Sister took some back to Strong Island and we all have been grabbing pinches of turkey meat and tucking it into our lip like it was Red Man. But, how many times can you eat the same reheated turkey buffet before it gets boring?

In an effort to test The Wife’s limits of carbohydrate digestion, I thought about a panini. Why couldn’t the stuffing, potatoes and turkey work between two slices of bread?

Continue reading Panini Sunday: Thanksgiving Leftovers Panini

Panini Sunday: Brie, blue, bacon and basil panini

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If you own a panini maker, Kathy Strahs’ Panini Happy is a must visit. It is a deep resource of breakfast, dinner and dessert panini combinations and one that I visit regularly for Panini Sunday.

For this Sunday, I went with Kathy’s brie, blue, bacon and basil number with a couple of changes that I will note below. Continue reading Panini Sunday: Brie, blue, bacon and basil panini

Panini Sunday: Prosciutto, fontina & sun-dried tomato pitanini

IMG_2292Remember going grocery shopping with your parents as a kid? Remember the pain and torture of walking through a store and not getting any of the foods you wanted? Remember how you would take your allowance and tell your parents that you would pay for a diabetes-inducing cereal with zero nutritional value or a hunk of candy that would rot your teeth?

It was the same in our house, but instead of breakfast food or candy bars, I begged for prosciutto. (SIDE NOTE: As I look back, it is less of a wonder as to why I didn’t have a lot of friends or, for that matter, any girlfriends. I was too busy going face first into a deli case looking for cured Italian meats. Sigh.) Luckily, my parents were more concerned with sugary cereals than salt or fat intake, so there was little arm-twisting in that department. (SIDE NOTE: The working title of my first book is called “Obesity: The Paventi family business.”)

Continue reading Panini Sunday: Prosciutto, fontina & sun-dried tomato pitanini

Panini Sunday: Capicola and broccoli rappi pesto paninis

2013-03-24 at 17-21-08It started here while I was browsing through the April issue of Bon Appetit. I’ve made traditional basil pesto, sundried tomato pesto, kale pesto and cilantro pesto. The idea of grinding broccoli rappi down into a creamy paste, let alone spreading it on a sandwich, had never occurred to me. But, the process that BA outlined seemed a little…drawn out. I couldn’t see blanching and sauteeing. The best part of pesto is that it hasn’t been cooked down and starved of its flavo and that you can taste the ingredients.

So, what if we skipped that part and just ran the rappi through a food processor as if it were basil? Continue reading Panini Sunday: Capicola and broccoli rappi pesto paninis

Sunday dinner: Antipasti panini

2013-03-10 at 17-16-49The Wife has a complaint about Panini Sundays, our recently introduced dinner routine. Apparently, the sodium content of the meats, cheese and toppings has caused her to be thirsty after dinner. I’m not going to lie. Very little of what comes off the panini maker is truly healthy.

Processed deli meats? Full of sodium and additives. Cheese? Lots of fat. The bread? Lots of starch and carbs. These aren’t complaints from me, though sodium, saturated fat and carbs are the three pillars of my childhood diet. And my teenage diet. And my college diet. And the diet of my 20s. And…nevermind.

The antipasti course takes many forms in the Italian diet. Primarily, its a combination of cured and brined vegetables like olives, peppers, artichokes and other wonderfully salty things. It can also include cured meats like salami and capicola, and cheese. Add them all together on a piece of crusty Italian bread and press on a panini grill, and you have this week’s Panini Sunday feature. Continue reading Sunday dinner: Antipasti panini