Saturday, March 19, 2011

Grilled Sandwiches

Today, we had Spicy Pork and Walnut Stir-Fry with Snow Peas and Pepper again for dinner. Only this time, I made it with boneless chicken thighs. A very nice version but to my taste, it was a little better with the pork.
For lunch, we had yummy grilled sandwiches. I made two different kinds. The classic tomato and mozzarella panini and the other kind with pastrami, apple, and two cheeses. I am not going to give numbers in the recipe. Some people prefere more meat and less cheese or more apple etc. In any case, HubbyGrouch and I love these two kinds of panini and today was neither the first nor the last time we had them. You can use the bread of your choice. We use sourdough or multigrain panini bread from the local supermarket. (The slices a big, so I cut them in half.)

Tomato-Mozzarella-Sandwich
Cut 1 slice of bread in half. To assemble the sandwich, put slices of fresh mozzarella on one half of bread. Spread a little pesto on cheese, top with sliced tomato. Season to taste with salt and freshly ground black pepper. Cover with more cheese and pesto, then top with other half of bread slice. Grill in panini grill until bread is crisp and cheese is melted, about 2-3 minutes.

Pastrami Apple Panini with Two Cheeses
Cut 1 slice of bread in half. Spread Dijon mustard on one piece of bread. Top with sliced Havarti cheese, then fresh baby spinach, sliced pastrami, apple slices, brie cheese and a second piece of bread. Grill in panini grill until bread is crisp and cheese is melted, about 2-3 minutes.

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