Tag Archives: panini

Panini Sunday: Chicken and Brie

Photo Nov 09, 5 28 28 PM

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


Laci’s Lunchbox, Syracuse, N.Y.

2014-11-06 at 12-18-22NOTE: I visited Laci’s Lunchbox and wrote this piece before going to Laci’s Tapas Bar and writing my piece on Nov. 9.

Is it lunch box or lunchbox? I tend to go with the singular word, as if the box’s sole purpose was to carry lunch. But, I think most people would go with two words, as in a box that happens to have lunch inside of it.

The lunchbox in question during Thursday’s midday forage for sustenance was one that belongs to Laci, or Laura and Cindy, the duo behind the raucously popular Laci’s Tapas Bar on Hawley Avenue. These ladies have earned a reputation as more than mere entrepreneurs and businesswomen, but as community leaders. Laci’s Lunchbox, their newest endeavor, is located near the Tapas Bar where Hawley Avenue and Green Street meet. Continue reading Laci’s Lunchbox, Syracuse, N.Y.

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 Sun…Thursday: Chicken saltimbocca panini

In response to The Wife’s request for something lighter, I opted to cancel tonight chicken orzotto with asparagus in lieu of a panini. Yes, we did them on Sunday, but they are quick, versatile, and when you have the right ingredients, they can open up the doors to try new stuff.

In my fridge, I had a chunk of gruyere cheese, a bag of baby spinach, some prosciutto and leftover rotisserie chicken from the night before. Add in a loaf of Italian bread, and we had the formula for dinner.

I call it chicken saltimbocca because it has all the ingredients of a personal favorite dish. Traditionally, chicken is pounded to paper thin, wrapped in prosciutto, topped with a salty cheese and pan roasted in a wine sauce with some sort of green. It’s really a saltlover’s dream, but this time it’s on a sandwich. The gruyere doesn’t get a chance to melt and get stringy and gooey, which is good. The sandwich holds its form and stays away from being too messy. Continue reading Panini Sun…Thursday: Chicken saltimbocca 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: 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