Food and Recipe Blog » Paninis and Sandwiches

Roast Beef Dippers With French Onion Soup

Joi — Tue, 25 May 2010 17:38:15 +0000

I made these delicious Roast Beef Dippers for supper last night and they quickly disappeared. I served them with a great tossed salad and fried apples.

Roast Beef Dippers With French Onion Soup

1 can condensed Campbell’s French Onion Soup
package of sliced quality roast beef
6 French rolls – about 3 to 4 inches long, each
6 Slices Provolone Cheese (I use Sargento)

Combine the soup and 1 can of water in a saucepan. Heat the soup until warm. Add the slices of Roast Beef. I bought deli roast beef because it simply tastes better than most of the varieties you find in the lunch meat aisle. However, there are some very good roast beef slices available – just be choosy and don’t pinch Penny too hard! Roast beef slices are one of those things in the grocery store that you most definitely get what you pay for.

Heat the beef in the soup for about 5 minutes, stirring occasionally until heated through.

Cut the rolls in half. Using a slotted spoon, put the roast beef slices on the bottom halves of the rolls. Put a few onions from the soup on top of the beef and top with the provolone cheese. I folded the cheese in half and placed 1 piece of cheese on each slider – and, trust me, provolone is the cheese you’ll want to use in this instance. Provolone is a Heavenly cheese and never more so than when it’s paired with roast beef.

Top each with the top halves of the rolls.

Divide the soup amongst 6 small bowls or custard cups. Serve the sandwiches with the warm soup for dipping.

This is a very delicious, satisfying, and quick-as-a-wink recipe. These dippers can be served with a tossed salad, pasta salad, jell-o, or even a bag of Frito’s. They’re as perfect for supper as they are for lunch.

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Roast Beef Dippers With French Onion Soup

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Post tags: dinner ideas, easy recipes, Quick and Easy Recipes, roast beef sliders, sliders, supper ideas, what to make for dinner, what to make for supper

Mouthwatering Grilled Cheese Recipes

Joi — Mon, 05 Apr 2010 12:02:01 +0000

Few things are as delicious as a great grilled cheese sandwich. They’re one of those delectable foods that can be eaten year-round. In our home, we serve grilled cheese sandwiches in the fall and winter alongside a bowl of soup or chili. In the spring and summer, they’re accompanied by a fruit, tossed, or pasta salad.

You can never go wrong with cheese!

Below are some outstanding grilled cheese recipes that take this simple comfort food to a whole new culinary level. These are So-phis-ti-cated grilled cheese sandwiches, so dress appropriately!

The Lil’ Kahuna: Grilled Cheese Recipe

Yield: 4 Servings

1 tablespoon extra virgin olive oil
4 fresh or canned sliced pineapple rings
1 yellow or Spanish onion, sliced about 1/8″ thick
1 large red bell pepper, sliced about 1/8″ thick
6 tablespoons butter, at room temperature, divided
4 slices King’s Hawaiian Sweet Bread, split
8 slices Wisconsin Pepper Jack cheese
8 ounces smoked ham, sliced

Directions:

Heat a sauté pan over high heat. Add olive oil and pineapple slices; cook each side for about 1 minute to caramelize. Remove pineapple and return pan to heat. Add onions and peppers and sauté 5 minutes. Season with salt and pepper. Set aside.

Heat large sauté pan or skillet over medium heat. Add 1 tablespoon butter and 4 slices of bread. Top each with 1 slice Pepper Jack, 2 ounces ham, 1 pineapple ring, 1/4 of the peppers and onions, and another slice of Pepper Jack, in that order. Place tops on sandwiches. Spread tops with about 1/2 tablespoon butter and grill until sandwiches are golden brown on both sides and the cheese is melted, turning once during grilling and adding additional butter to pan, if necessary.

The Appleton: Grilled Cheese Recipe

Yield: 4 Servings

1 cup sugar
1/8 cup water
1/4 cup heavy cream
Pinch of coarse sea salt
2-3 tablespoons butter, divided
2 apples of your choice, cored and sliced
1/2 tablespoon (1 ounce) brandy, optional
4 slices brioche or other buttery bread
4 slices Wisconsin Cheddar cheese
Walnut halves or pieces, optional
Pomegranate seeds, optional

Directions:

Make caramel sauce: Place sugar and water in heavy-bottomed saucepan. Heat over high heat without stirring until mixture begins to caramelize and becomes a light amber color. Remove from heat and CAREFULLY add cream, stirring briskly, a little at a time. The mixture will bubble and “erupt” until sugar cools a bit. When all cream is added, return to heat and simmer 1-2 minutes. Add salt and set aside.

Heat sauté pan over high heat. Melt 1 tablespoon butter in pan; add sliced apples and cook for 2 minutes. Remove from heat and add brandy, if using. Return to heat and cook until alcohol has burned off. Be careful the brandy does not come in contact with flame of gas stove and catch fire. Keep apples warm.

Heat griddle or nonstick pan over medium heat. Add 1-2 tablespoons butter; melt. Add brioche slices and top with a slice of Cheddar. Grill until cheese melts. Meanwhile, place 1 tablespoon of caramel sauce on each serving plate. Place the Cheddar-brioche slices over sauce. Top with apple/brandy mixture and drizzle with more caramel sauce.

The Biloxi: Grilled Cheese Recipe

Yield: 4 Servings

2 tablespoons kosher salt
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 teaspoon cayenne pepper
1 tablespoon ground black pepper
1 3- to 5-pound pork butt
1/2 pound (8 ounces) smoked bacon, optional*
1 bottle of your favorite barbecue sauce
2 cups water
1 head red or green cabbage, cored and thinly sliced**
1 cup mayonnaise
1 teaspoon celery seeds
2 teaspoons mustard seeds
1 tablespoon horseradish
Juice of 1 lemon
1/4 cup white wine vinegar or apple cider vinegar
1/4 cup sugar
Kosher salt
Salt and pepper
2 carrots, peeled and shredded
6 tablespoons butter, at room temperature
8 slices buttermilk bread (or other firm white bread)
8 1-ounce slices Wisconsin Fontina cheese
2-3 pickles, sliced
1 onion, sliced about 1/8″ thick

Directions:

Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and “rub” all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight.

Preheat oven to 300ºF. Heat a large oven-safe pot*** over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding.) Return to a simmer; cover pot and place in oven for about 4 hours (fewer if butt is cut in cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time.

Prepare pork: Let meat stand 20-30 minutes. Using two forks, “pull” the meat apart, until it is shredded. Leave in sauce until ready to serve. Recipe can be prepared to this point up to 5 days in advance and refrigerated.

Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. (Although this step is optional, it produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated.

Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice.

Place 4 slices, butter-side down, on griddle. Top each with 1 slice of Fontina, some shredded barbecue pork, coleslaw, pickles, onion slices, and another slice of Fontina.

Place 1 slice of bread on top of each, butter-side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.

*Bacon adds an authentic smoky flavor without using a smoker.

**Prepared coleslaw mix may be substituted.

***Slow cooker may be used; follow directions for pork butt cooking times.

These outstanding recipes are courtesy of Grilled Cheese Academy! The site features 30 delectable grilled cheese sandwich recipes with stunning photography. You can find a recipe for every day of the month at Grilled Cheese Academy. With nearly 30 different cheeses featured on the site, along with numerous bread and filling options, there are endless possibilities to wax positively brilliant in the kitchen.

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Mouthwatering Grilled Cheese Recipes

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Vegetarian Recipe: Raw Hummus Romaine Roll-Ups!

Joi — Mon, 01 Mar 2010 17:48:24 +0000

The vegetarian recipe below is from the wonderful cookbook you see pictured above – The Complete Idiot’s Guide to Being Vegetarian. I’ve already reviewed this book on Get Cooking, so I’ll spare you the details about how much you need your own copy (which you do!). You can find my review linked below the recipe. I’m even more impressed with this cookbook now that I’ve re-read it and tried out more of the recipes. There are more than just recipes, of course, there is a wealth of information for everyone – whether you are…

A vegetarian who hasn’t touched meat in years.
A new vegetarian.
A semi-vegetarian.
A fish, and chicken-lover who is trying to eat more vegetables and more vegetarian meals.
Eating a burger right this minute and wish I’d shut-up about veggies.

No matter what category you’re in, you’ll love this book. Personally, I’m a 4… a very happy 4 who is about to eat a fish sandwich for lunch.

Vegetarian Recipe: Raw Hummus Romaine Roll-Ups

Serves 4 | Prep Time: 15 Minutes | Serving Size: 1 Roll-up
1 cup sprouted garbanzo beans (or steamed)
1/2 cup tahini
1 cup olive oil
2 TBS fresh parsley
2 cloves garlic
1/4 cup fresh squeezed lemon juice
1 TBS tamari
Salt
Pinch cayenne
Water
Large romaine lettuce leaves (washed, patted dry)
Feta cheese, crumbled
1 tomato, chopped
1 cucumber, chopped

Place the garbanzo beans in a blender or a food processor. Add tahini, olive oil, parsley, garlic, lemon juice, tamari, salt, and cayenne, and blend until creamy.

Spread several tablespoons hummus onto 1 romaine leaf, and top with crumbled feta cheese, chopped tomato, and chopped cucumber. Roll and eat.

This makes an outstanding hummus – whether you bring the romaine lettuce to the party or not. I love this hummus served with raw vegetables and/or crackers.

From my own experience (this isn’t from the book), you can substitute creamy peanut butter for tahini and soy sauce for the tamari. Tahini can be pretty costly. It depends on the mood I’m in at the grocery store whether I buy it or just use peanut butter. I’m familiar with both and, honestly, can’t tell a discernible enough difference to recommend one over the other.

The wonderful recipe above is from The Complete Idiot’s Guide to Being Vegetarian by Frankie Avalon Wolfe, M.H., Ph.D. You can read my review of the cookbook and see if you’d be interested in a copy of your own. Whether you are a vegetarian or not, this really is an outstanding book.

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Vegetarian Recipe: Raw Hummus Romaine Roll-Ups!

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Italian Recipes and a Fresh,Wasteful Approach in the Kitchen

Joi — Wed, 27 Jan 2010 11:59:10 +0000

I happen to be in the middle of jury service, which means that for this week I’m nearly out of commission. I was sent the following Guest Post and recipes yesterday and, ironically, they came at a time when a little extra help was especially appreciated! Italian food is so amazing that it doesn’t need an introduction… simply an opportunity to impress.

So, with that said, enjoy the article and enjoy the recipes.

“Waste Not, Want Not” and Make it Delicious!
By Lidia Matticchio Bastianich and Tanya Bastianich Manuali,
Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

There is no more appropriate time than now to think about how and why we cook. Food is a way of connecting with the people who surround us. Through it, we communicate emotions like love, compassion and understanding, and there is no better opportunity to communicate with our children than at the table. It’s where we can discuss our values of life that are important to us as individuals, as a family and as a part of the world we live in.

As overconsumption and greed have come to haunt us, now is a time for reflection. We should be looking back at the generations before us to understand their approach to the table. Growing food, shepherding animals, foraging for the gifts of nature is all part of respecting food. Nothing needs to be wasted. Bread can be recycled and used in soups, casseroles, lasagnas and desserts. Water is carefully conserved as in the pasta recipe I share below where the same water in which vegetables are cooked is used to cook the pasta that follows, and then that is saved for soups or for making risotto.

When one respects the food we prepare, it also leads to a more sensible and balanced intake of proteins, legumes and vegetables.

So “waste not, want not” and make it delicious!

Excerpt from Lidia Cooks from the Heart of Italy (Alfred A. Knopf, 2009)

FRESH CAVATELLI WITH CAULIFLOWER RECIPE

Maccarun ch’I Hiucc
Serves 6

Cauliflower is one of my favorite vegetables, and I regret that many people don’t sufficiently appreciate its unique flavor and nutritional value. This is not the case in Molise, where it is cooked often and creatively, as exemplified by the following two simple vegetarian pasta dishes. The first recipe, maccarun ch’i hiucc, is zesty with garlic and peperoncino.

1/2teaspoon kosher salt, plus more for the pasta pot
1/2 cup extra-virgin olive oil
7 plump garlic cloves, peeled and sliced
1/2teaspoon peperoncino flakes, or to taste
2 tablespoons chopped fresh Italian parsley
1 large head cauliflower, cut in small florets
1 batch (1½ pounds) Fresh Cavatelli (preceding recipe), or 1 pound dried pasta

1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)

Recommended equipment: A large pasta pot; a heavy-bottomed skillet or sauté pan, 12 inch diameter or larger

Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.

Pour the olive oil into the skillet, set over medium-high heat, and scatter in the sliced garlic. Let the garlic start to sizzle, then toss in the peperoncino and parsley; stir and cook for a minute. Ladle in a cup of the pasta cooking water, stir well, and adjust the heat to keep the liquid in the skillet simmering and reducing gradually while you cook the cauliflower and pasta.

With the pasta water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender. Drop in the cavatelli, stir, and return the water quickly to a boil. Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente (if you are using dried pasta, it will, of course, take longer).

Lift out the florets and cavatelli with a spider or strainer, drain briefly, and spill them into the skillet. Toss well, to coat all the pasta and vegetable pieces with the garlicky dressing, then turn off the heat, sprinkle over the skillet the grated cheese, and toss again. Heap the cauliflower and cavatelli in warm bowls, and serve immediately.

CHOCOLATE BREAD PARFAIT RECIPE

Pane di Cioccolato al Cucchiaio
Serves 6

This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn’t disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.

8 ounces bittersweet or semisweet chocolate, finely chopped
8 ounces country-style white bread, crusts removed
1/2 cup freshly brewed espresso
2 tablespoons dark rum
2 tablespoons sugar
1-1/2 cups chilled heavy cream
1 cup sliced almonds, toasted

Recommended equipment: A large rimmed tray or baking sheet, such as a half-sheet pan (12 by 18 inches); a spouted measuring cup, 1 pint or larger; 6 parfait glasses or wineglasses, preferably balloon-shaped

Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth. Keep it warm, over the water, off the heat.

Slice the bread into 1/2 inch-thick slices, and lay them flat in one layer, close together, on the tray or baking sheet.

Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, then stir in half the melted chocolate. Pour the sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes.

Meanwhile, whip the cream until soft peaks form, by hand or with an electric mixer.

To assemble the parfaits: Break the bread into 1-inch pieces. Use half the pieces to make the bottom parfait layer in the six serving glasses, dropping an equal amount of chocolatey bread into each. Scrape up some of the unabsorbed chocolate sauce that remains on the baking sheet, and drizzle a bit over the bread layers. Next, drop a layer of whipped cream in the glasses, using up half the cream. Top the cream layer with toasted almonds, using half the nuts.

Repeat the layering sequence: drop more soaked bread into each glass, drizzle over it the chocolate sauce from the tray and the remaining melted chocolate. Dollop another layer of whipped cream in the glasses, using it all up, and sprinkle the remaining almonds on top of each parfait. This dessert is best when served immediately while the melted chocolate is still warm and runny.

Author Bio:
Lidia Matticchio Bastianich, coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, www.LidiasItaly.com

Tanya Bastianich Manuali, Lidia’s daughter and coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, received her Ph.D. in Italian Renaissance art history from Oxford University. Since 1996 she has led food/wine/art tours of Italy. She lives with her husband and children on Long Island.

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Recipe for Hawaiian Chicken Salad That’ll Leave You Speechless

Joi — Wed, 13 Jan 2010 20:57:08 +0000

I’ve been trying out different recipes from an outstanding cookbook, Dining in Historic Kentucky: A Restaurant Guide With Recipes. So far, everything I’ve tried has been a rip roaring, plate-cleaning, lip-licking success.

I was blown away by a recipe for chicken salad… not just any chicken salad, mind you. This recipe was for deSHA’S Hawaiian Chicken Salad and you need to speed to your favorite grocery store for the ingredients right now. It is unbelievable.

deSha’s Hawaiian Chicken Salad Recipe

1 pound cooked white meat of chicken, cut bite-sized
1/2 cup mayonnaise
1 green onion, chopped
1 cup canned chunky pineapple, drained
1 cup chopped pecans

In a mixing bowl, combine chicken, mayonnaise, and green onion and mix well. Stir in pineapple and nuts.

How I colored outside of the lines: I cooked more chicken and added chopped celery along with the pineapple and pecans, so I also added a little more green onions and mayo. This chicken salad looked gorgeous with the pineapples and pecans all big and chunky, but I wanted to serve the chicken salad in pita pockets, so I cut the chunks into much smaller pieces and even chopped the pecans a little more.

If I had had some grapes on hand, I would have chopped some on top of each pita-wich. But, alas, I am who I am and had given our grapes to a possum who was passing by. (She was most grateful and couldn’t have been cuter.)

If you made this chicken salad with chunky pineapples, large chunks of chicken, coarsely chopped pecans, green onions, and maybe even grapes, it would be delicious with or without bread. I could see eating this remarkable dish with crackers. Please do give it a try – you’ll be thrilled that you did.

About deSha’s:
deSha’s Restaurant is located on the northwest corner of Main and Broadway in historic Lexington, Kentucky. These two streets were vital to Lexington when it was laid out in 1780… and no, I wasn’t there.

On this northwest corner of the intersection stood the first Fayette County Courthouse, with a hut for a jail alongside. A hut!

Although the interior has been altered, a great effort was made to preserve the Victorian feeling. deSha’s has been described as a “Fun or casual place, with a lively atmosphere and upbeat music in the background.” Somehow they forgot to mention the best chicken salad in the universe.

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Recipe for Hawaiian Chicken Salad That’ll Leave You Speechless

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Post tags: chicken recipes, Salad Recipes, sandwich recipes

Buffalo Chicken and Sargento White Cheddar Cheese Panini with a Special, Unexpected Guest

Joi — Tue, 08 Dec 2009 17:38:21 +0000

You know me, I’m always playing with, and loving, my Hamilton Beach Panini Press Gourmet Sandwich Maker. But this afternoon, I took it for a ride that neither one of us were too sure of.

I kept saying, “Trust me. Been doing this for ages,” and P.P. (He goes by his initials – come on, wouldn’t you if your name was Panini Press?) kept saying, “I – just – don’t – know –” As it turned out, I was so totally right! The panini I built today goes down in history as one of my own personal best.

I heated up the Panini Press and lightly buttered the top and bottom. I would have gone with Olive Oil but, somehow, I ran out of this wonderful staple. Oh, well… I’m never out of butter, so butter it was.

I spread a little spicy brown mustard on one slice of my Sarah Lee White Whole Wheat bread and placed it onto the buttered press. Then I added a slice of “Buffalo Chicken” deli meat (from Kroger’s deli). Any sliced chicken sandwich meat would suffice, but this was extra, extra special. On top of the chicken, I spread a little Cattlemen’s Smokehouse Barbecue Sauce (sensational BBQ sauce). Then I placed a slice of Sargento White Cheddar cheese on top of the Cattlemen’s. Then… now this is where P.P. nearly fell off the counter – I spread a tablespoon of leftover coleslaw on top of the White Cheddar cheese. I caught the press as it started to commit Harry Carry and topped the whole production off with the other piece of bread.

I cooked it until the texture amused me, then sat the deliciously aromatic sandwich on my cutting board – allowing it to get its bearings for a minute. Then I cut him in half, plated him with a few pickles and sat down to see how the experiment turned out. Two minutes (at most) later, I was kicking myself for only making one. I generally never eat much at a time – especially since a recent dental extraction – but I seriously wanted a second sandwich right then and there.

The different flavors mingled and tingled and created one of the best – if not the best – panini I’ve ever tasted. The coleslaw gave a wonderful crunch in the background of a delicious party being thrown by some of my personal favorites: remarkable deli luncheon meat, Cattlemen’s extraordinary bbq sauce, and Sargento’s white cheddar cheese, a flat-out addiction. Also, Sarah Lee makes the best bread known to man. Or woman. Or Panini Presses.

The buffalo chicken could have been replaced just as splendidly with smoked turkey or smoked chicken. Give this one a try – and don’t you dare leave out the coleslaw. Grab an individual size from KFC or Long John Silver’s if you don’t have any made up.

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Buffalo Chicken and Sargento White Cheddar Cheese Panini with a Special, Unexpected Guest

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Post tags: Chicken Recipes, panini, Panini Press, Sargento Cheese

Mezzetta Roasted Red Peppers and Peperoncini: Add Pizazz to your Paninis

Joi — Fri, 04 Sep 2009 16:11:05 +0000

Yum! This week I’ve been trying delicious different sandwich and salad combinations with Mezzetta Roasted Red Peppers and Peperoncini rings. They’re ideal for paninis as well as hero-style sandwiches, of course, but we’ve also found them to be scrumptious on Boca burgers. Combined with a little minced, sauteed garlic, red pepper strips make a Boca Burger irresistible.

A few nights back, I made a killer, killer, killer salad. It was based on a recipe from one of the best cookbooks you’ll ever find – Nigella Express. Her recipe called for jalapeno peppers but I substituted them with Mezzetta’s Roasted Red Peppers. (I’ll post the recipe later today – You’re going to flip for it.)

On Mezzetta’s web site, you’ll find endless great recipes, like the one for Moroccan Melts. You’ll also find information for a great Sandwich Contest – but you’ll have to shake a let, the deadline’s almost here. I dropped the ball… or the sandwich, as it were. I could have sworn the deadline was months away. I was going to post about the contest and even put up a little graphic – but BAM, I go to get the info and realize that the deadline? It’s practically hours away!

Geez. Enjoy the recipes, though. And grab a jar of Mezzetta’s Roasted Red Peppers and Mezzetta’s Peperoncini. They’re fantastic alongside anything and were made to grace salads, pizzas, pasta, and sandwiches. The Red Peppers are also unbelievable in omelets, scrambled eggs, and hummus.

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Mezzetta Roasted Red Peppers and Peperoncini: Add Pizazz to your Paninis

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Recipe for Hawaiian Chicken Salad That’ll Leave You Speechless

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Post tags: Paninis, roasted red pepper recipes, roasted red peppers, salads

Celebrate National Panini Month with Sargento Cheese for Delicious Results

Joi — Tue, 28 Jul 2009 16:05:07 +0000

Joi’s Newest Obsession: Vermont White Cheddar Cheese from Sargento

As you know, I have an admitted obsession with Paninis AND cheese – and I’m delighted by the fact that the two hook up so beautifully. Come on,really, does anyone even approach a panini that isn’t wearing cheese?!?! If they ever did, it was probably just to laugh.

Thanks to the economy and the fact that we all want to serve our family more healthy meals, Paninis are hugely popular. With nearly 82% of consumers listing natural cheese among their favorite filings in hot grilled sandwiches/panini, Sargento has declared August as National Panini Month.

As part of the celebration, Sargento has partnered with Jason Denton, professional chef and author, to offer consumers new panini recipes for each day in August with an online National Panini Month Calendar at www.sargentocheese.com.

I preach so much about buying quality ingredients that many people mention it in e-mails. One cook from Louisiana recently told me about a cookie mishap she had. In part of the note, she said, “You’re going to want to pinch me, but I used the cheapest shortening (instead of Crisco) and I used 79 cent vanilla extract.” I told her that, first of all, I wouldn’t pinch her – I’m a kicker – but that I owed her a huge kick in the seat of her pants for the cheap-o vanilla.

You see, if you want superior results, you almost always have to use superior ingredients. There are exceptions, of course, but when in doubt and when possible – go with the better quality ingredients. It makes SUCH a difference – in most foods, especially chocolate, coffee beans, vanilla, shortening (unless your bricking your house and need mortar), butter, and MOST DEFINITELY cheese.

Sargento Cheese tastes like deli cheese. It’s unbelievably smooth and delicious. I guarantee you’ll be able to taste and even feel the difference.

I recently tried the newest varieties Sargento has to offer:

Sargento Sharp Provolone sliced cheese is aged 60 days and boasts a bold taste, along with a smooth and creamy texture
Sargento Reduced Fat Pepper Jack sliced cheese is the only national brand of sliced cheese available in dairy cases nationwide to combine the great bold flavors of both jalapenos and habaneros
Sargento Vermont Sharp White Cheddar sliced cheese was a former “Limited Edition” cheese that has been reintroduced to grocery stores nationwide as a permanent item as a result of popular consumer demand for its creamy texture and naturally aged full bodied taste

I love each one but would walk across glass with bare feet for just one tiny piece of the Vermont Sharp White Cheddar cheese. It is so incredibly delicious, I can’t even BEGIN to describe it. My oldest daughter fell head over heels in love with the also delicious Provolone. The Reduced Fat Pepper Jack was also a huge hit in our household – no one ever suspected that this cheese had lost weight. It’s as delicious as ever and a roast beef panini isn’t the same without it on board.

I’ve used the Provolone Cheese on ham and turkey and the White Cheddar is perfect for every meat imaginable. It’s also perfect RIGHT OUT OF THE BAG. Sometimes I try to make myself feel a little classier by putting some on a Ritz Cracker (SO good!), but late at night, I can be found grabbing a slice right out of the bag and noshing away happily like a cat with salmon.

My daughter Brittany is a vegetarian, so these amazing cheeses make perfect paninis for her – so much flavor and variety. Sauteed mushrooms, onions, and red peppers combine deliciously with just about any variety of Sargento cheese. I love to combine the cheeses for extra special paninis and Britt LOVES to see Pepper Jack and Cheddar team up. The contrasting flavors are sheer Heaven.

Be sure to visit http://www.sargentocheese.com/ during August for a new Panini recipe each day. You know I’ll be there with my printer purring and my mouth watering.

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Celebrate National Panini Month with Sargento Cheese for Delicious Results

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Post tags: panini recipes, Paninis, sandwiches, Sargento Cheese

Cheeseburgers Gone Wild

Joi — Mon, 06 Jul 2009 18:04:38 +0000

If you’re all about the Cheeseburger, I have a website to tell you about that’ll flip your buns. It’s called Cheese & Burger.com and it pays tribute to its namesakes beautifully.

You move through the site one burger at a time. Above the picture are navigational choices – you can learn how to Make the Burger and you can learn more about the amazing cheese that’s being used in the building process.

When you file through the images and recipes (by sliding the dial at the bottom), print out your favorite recipes by clicking the PRINT button on the right. One recipe you’ll definitely want is at #3, The Uncle Sam. My mouth waters just looking at it. It’s one of the more simplistic cheeseburgers – yet easily one of the most delicious-looking.

The Farmer John at #9 is also a heartbreaker. This cheeseburger features Wisconsin Limburger, onion rings, hash browns, bacon, and burger (of course). I’m not including sides in the description – they’re all on the burger! And it’s a beaut.

The Camelot at #16 is served on a Brioche roll which makes it all kinds of classy. A classy cheeseburger . I’m loving it!

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Cheeseburgers Gone Wild

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Post tags: cheeseburger, hamburgers

Cracked Pepper Turkey Breast Panini With Basil Pesto

Joi — Mon, 15 Jun 2009 16:15:13 +0000

I’m not even going to lie, when it comes to kitchen appliances and gadgets, I’m like a kid in a roomful of toys or a teenage girl in a roomful of mirrors. G- to the i- to the -ddy. Giddy!

One of my favorite toys is my Cuisinart Panini and Sandwich Press. I absolutely delight in finding new combinations that work. I love to bring home bags of bread, vegetables, cheeses, and meats from the grocery store and set to work finding the best combinations. Avocado, pesto, and stone ground mustard are also items that can kick a sandwich to new heights. Not only is it incredible, creative fun, it’s also a healthy way to eat.

Since I use a lot of wheat bread, olive oil, vegetables, cheese, turkey, and chicken – my paninis turn out to be as healthy as they are delicious.

Yesterday, I broke out some of my favorite staples: Sara Lee Whole Grain White Bread, Sara Lee Cracked Pepper Turkey Breast, slices of Mozzarella cheese, Classico Traditional Basil Pesto, Olive Oil, my pepper mill, coarse-ground mustard, and Miracle Whip. (Note: This isn’t at all an advertisement for any of these companies or brands – they’re simply brands I use and use and use and use…. In fact, I’m naming my next pet Sara Lee.)

Classico Traditional Basil Pesto is something that you should keep on hand. I love the stuff to distraction. It’s heavenly on garlic toast and, obviously, paninis. But one of my favorite things to use it on is Boca Burgers and other protein patties. Boca Burger has a few new varieties that are just perfect with pesto.

I heated my Panini Press. I poured a little olive oil into a small plastic tray and ground black pepper on top. I used my beloved silicone brush to slap some of the pepper-y olive oil onto the press. Check your grocery aisles for flavored olive oils – I use them frequently as well.

Then I layered each sandwich like this:
First slice of Bread
Thin layer of Miracle Whip
Slice of Mozzarella cheese
A generous layer of Basil Pesto
Slices of the cracked pepper turkey
A thin layer of coarse-ground mustard (I use the Wal-Mart brand, I like its attitude)
Another slice of Mozzarella
Another thin layer of Miracle Whip
The second slice of bread

After I cooked the little beauties on the Panini Press, I finished each one with a layer of sliced tomato. The basil pesto, cracked pepper turkey, Mozarella, and tomato combination made me glad to be alive.

Something I saw recently that I’m DYING to take for a Panini test drive is Creole Mustard. The mind boggles at the possibilities.

If you don’t have a panini press yet, I strongly urge you to pick one out. The one I link to below is the one I swear by. Get jazzy with it – try out different cheeses (You’ll never go wrong with Provolone, Swiss, or Mozzarella ), meats, vegetables (tomatoes, onions, avocados, thinly sliced cucumbers, thinly sliced red peppers, etc), and spreads. Come up with combinations that put smiles on the faces you love.

Another favorite around our house is Chicken Bacon Ranch paninis. with slices of grilled chicken breast, Swiss Cheese, bacon, tomatoes, and Ranch Dressing. Mmmmm.

Cuisinart GR 2 Griddler Express Panini and Sandwich Press

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Cracked Pepper Turkey Breast Panini With Basil Pesto

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Post tags: Panini press recipes, sandwiches