Friday, February 17, 2012
113. Turkey Cranberry Panini Sandwich
I am going to admit something that is hard to do…I am a panini snob. Yes, you heard that right. I refuse to eat panini's in public. PERIOD.
Why? Because "they" (and that words includes several states, restaurants and chains) simply do not know how to make a HOT panini sandwich.
Am the only one that runs into this? If I am then please let me know so that I can try a few new places and NOT be a snob about this sandwich. LOL
HOT people…that is how I like my hubby and my sandwiches cooked in any type of press. This specifically means…hot meat, melted cheese and toasty bread. HOT HOT HOT
A few Christmas's ago my sister bought me the best gift. A panini press from William Sonoma and it has gotten used a ton at my house. I love it.
I feel that there are some tricks to making the perfect panini sandwich. I will share with you my opinion about this. Now, maybe you have a different approach but this is what works for me.
1. Preheat your meat. Do this by warming it up in a saute pan or microwaving it for a few minutes.
2. Use cheese on both sides of the sandwich. This does two things: makes it yummy but also holds your sandwich together so the insides do not slip out.
3. Use good bread. We love all multi grain breads, dark breads and especially a homemade rustic loaf.
4. Experiment. Try new things. It's fun to be the sandwich king once in a while.
SO. There you have it. Right or wrong, it's how I do it. If you do not own a panini press, do not fret. A very heavy cast iron pan works great too. Trust me, Rapunzel has made the cast iron pan surge in popularity as a tool for warding off scoundrels but it also works as a press for sandwiches.
Recipe: Turkey Cranberry Panini
Turkey, warmed before putting into the sandwich
Green onions, diced
Layer your sandwich in this order:
Butter both sides and press it baby!
TA-DA…you're done. Now go be the sandwich king and impress your family!
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