I had a block of feta I bought a while back with no clear idea of what to do with it. I was afraid it would go bad so we used it up in a pasta salad. This one has kalamata olives, cherry tomatoes, prosciutto, the feta, and fresh basil in a store bought roasted pepper vinaigrette. The local market has been stocking various pasta shapes lately and we grabbed these in a bag that was labeled “gigli Italian pasta” – something I hadn’t seen before. Turns out it’s another name for campanelle “little bells”.
Also on the plate is a sandwich done in the style of a Cubano out of my new panini press. I guess I’ll eventually get around to doing a gadget post on that.
I sliced a roast pork shoulder the other day with my new machine and it had me hankering for a Cubano sandwich. Spread yellow mustard on both halves of a suitable roll, add a layer of pork, another of ham, cheese is next, then sliced pickles. Use a panini press or something similar to finish it off. I used Swiss cheese on this one, provolone will work, too.
These are yummy. I dragged my George Foreman grill out of storage for this one. Stopped by the store on the way home from a trip to the FedEx drop off place and saw they had a sale on roast pork, already sliced. I had this made in my mind before the deli had it bagged for me.
Smear mustard on both sides of a largish sub loaf, layer on ham and pork, some cheese, and sliced dill pickles. This one has provolone. Butter the top and bottom of the buns and have at it. Panini press is perfect, a G. Foreman grill is great. You can also do some “field expedient” improv.
Last seen here. Only change was the cheese, went with provolone instead of Swiss. 20 minutes in the George Foreman grill on medium. Bread was crunchy, cheese just starting to ooze.
Had a lot of fun with the paninis yesterday. While cruising the Google I noticed several sandwiches that are pressed as part of the definition of what they are. An example would be “The Cubano”, a favorite sammich from down Florida way. It it a ham/roast pork/swiss cheese/sliced pickle/mustard sammich built on a Cuban bread roll and pressed while grilling. Looking at the various recipes for it yesterday made me want one. The leftovers in the fridge led me to make something similar out of what we had. The jerked chicken leftovers were perfect. I dug out some hoagie rolls and layered the chicken with cheese and pickles. Mrs J got the white American cheese and the bread and butter pickles, I made mine with pepper jack and dill slices.
To fend off complaints from the Alton Brown crowd *coughkirkcough* I used a different set up than the Foreman grill that worked fine on the paninis yesterday:
The pan directly atop the foil came straight from a 500 oven. The cast iron wok is just there for the extra weight. The stove is medium low under the bottom pan. Brushed some butter on the sammich side of the foil and on the bottom pan.
This worked pretty well, though it looks like the flame from the burner might have to be lowered a tad next time around.
Much experimentation with materials and methods will ensue…Mrs J declared this the preferred sammich method, and who am I to dispute? These were yummy!