Posts tagged ‘panini’

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October 24th, 2011

Campfire Spicy Italian Meats Panini

by Lauren

Chris and I just didn’t get enough camping in on our seven week road trip so we decided to go do some desert camping this weekend in Joshua Tree.

Feel free to scroll through the slideshow of our pictures below and then keep scrollin’ on down to see what deliciousness we had for dinner!

 

We had quite a nice little weekend away but really, what’s camping without some grub?

This tasty dinner we had helped nourish our systems before the long hikes we did on Saturday!

This is basically a tasty Italian spin on a classic American hot sandwich.

The salty Italian meats, whole grain mustard, spicy peppers and melty cheese were SO perfect.

I really wouldn’t blame you if you ate two of them…I wish I could have!

These were so simple. Just wrap them up in foil and throw them over the coals in the fire pit.

Then set a rock on top to get the squish factor and voila!

If you don’t have a fire pit or heavy rocks nearby then a grill pan, stove and a hefty brick will work just fine too.

They turned out just right with a crispy outside and gooey center.

These would make a great super simple fall dinner for the whole family! They are very customizable so even the pickiest of eaters can tailor the panini to their liking.

Spicy Italian Meats Panini

Adapted from The Chew

Ingredients

2 subs or ciabatta rolls

4 oz. capocolla, rosamarino, Genoa salami, prosciutto or a combination of any of these, thinly sliced

4 slices provolone cheese, thinly sliced

1/4 cup sliced peppercinis chopped

1/4 cup whole grain mustard

Other optional toppings: pickles/relish, roasted red peppers, tomatoes, tapenade/olives

Directions

Pile the toppings onto the bread. Wrap in foil and place over hot coals in a barbeque or fire pit, or onto a grill pan on the stove. Place a heavy brick or rock on top and cook 4-5 minutes on each side.

Little Yellow Note: Instead of buying an expensive large package of fancy Italian meats, hit up your local deli and have them thinly slice just enough meats and cheese for your sandwich needs!

From the Little Yellow Kitchen,

Lauren

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October 2nd, 2011

Lemon-Almond Pesto Spread

by Chrissy

You may remember back to when it was summertime and the days were long and the nights were warm. Well, in Southern California it still feels that way, especially this past weekend. So, in honor of the warm summery weather in the beginning of October, here is the delicious Lemon-Almond Pesto Spread that I had promised to share with you!

You may remember it’s debut on this: Perfect Pesto Picnic Panini

Truthfully, I tried to make pesto as I would any other regular basil pesto, but since I had so many almonds I thought I would use those instead. Well, I believe that I made too much almond meal, but instead of removing some, I went ahead with the rest of the ingredients and flavors that I wanted to use.

Since I am a stingy oil user, I tend to make a thicker pesto anyways. However, in this recipe, skimping on the oil only makes for a ball of basil-almond dough in the food processor.

Awkward.

My advice to you, is to use the full amount of oil (they are good oils for you!), and if its still too thick for your taste add extra lemon juice and/or water. The addition of cannellini beans also provides a creamy, yet firm texture for prime spread-ability. This recipe will stand up to slices of bread and will not be a contributor to sandwich sogginess.

 

Here is how to whip it up:

Wash and dry basil. A salad spinner works great!

Toast up the almonds.

Prepare the rest of the ingredients.

A little extra lemon juice and zest won’t hurt. Wink, Wink.

Grind almonds to make a semi-fine almond meal.

Add in the basil, lemon zest, juice, garlic, parmesan cheese.

Process until combined and it might be slightly dough-ball-like. Don’t fret!

Then add the cannellini beans, water, greek yogurt, salt and pepper… and voilà, here it is! 

This tasty spread goes great on a tasty flavor-packed panini, like this one:

*Little Yellow Note: this yields about 2 cups, so to store the extra, you can put it in the freezer and save for a rainy day, or keep it in the fridge for up to 2-3 weeks, just be sure to place in an air tight container and cover with a thin layer of olive oil.

From the Little Yellow Kitchen,

Chrissy

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Lemon-Almond Pesto Spread
Author: 
Recipe type: Appetizer, Spread, Dip
Prep time: 
Cook time: 
Total time: 

Serves: 2 cups
 

This hummus-like lemon & almond pesto is great for over pastas, on sandwiches, or as a dip for pita chips or veggie sticks!
Ingredients
  • 1½ cups whole almonds, peeled and lightly toasted
  • 2 cups packed fresh basil leaves
  • 3 garlic cloves, peeled and chopped
  • 4 Tbsp freshly squeezed lemon juice
  • 2 tsp finely grated lemon zest
  • cup grated parmesan cheese
  • ¼ cup extra-virgin olive oil, more if needed
  • ⅓ grapeseed oil
  • ½ tsp salt
  • 1 Tbsp nonfat greek yogurt
  • tsp pepper
  • 2-4 Tbsp water, depending on desired texture
  • cup cannellini beans, drained

Instructions
  1. Toast the almonds for about 1-2 minutes, shuffling them around often to be sure they don’t burn. Lay them on the cutting board to cool, then put them into the food processor and grind to a meal.
  2. Add the basil, garlic, lemon juice, and lemon zest, parmesan cheese, and pulse several times to combine. Then add in the yogurt, cannellini beans, water (use less, and add more if need) salt and pepper and blend while streaming in the olive oil and grapeseed oil. Keep blending until the texture is smooth.
  3. Spread on your favorite sandwich, add to pasta or eat as a dip.

Notes
This yields about 2 cups, so to store the extra, you can put it in the freezer and save for a rainy day, or keep it in the fridge for up to 2-3 weeks, just be sure to place in an air tight container and cover with a thin layer of olive oil.

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September 6th, 2011

Perfect Pesto Picnic Panini

by Chrissy

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Although society (and mother earth) would tell us that Summer is over, my belly (and the local air temp of 82 degrees) is saying it is most definitely not.  Yes, it’s quite the opposite, actually. The weather is finally hot, the nasty overcast skies have at long last yielded to the brightly shining sun’s demand for attention.

 

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And I am completely okay with it all. The Fall can just wait another month or so.

 

Good thing Labor Day brought out some good end-of-summer sales; now I am stocked up for the upcoming Summer 2011: Round 2, September Edition.

 

This is why I love So Cal, and why I am firmly planted in San Diego.

 

So, what to do with all of these glorious “Summer” nights and weekends?

This question has two answers: one of them, to attend local fun events, such as the Taste of Downtown. [You still have time to buy your tickets!] The other is…..

 

P-I-C-N-I-C   T-I-M-E !

 

I bring you, the Perfect Pesto Picnic Panini.

 

Ingredients:

Makes 4 panini sandwiches

 

4 individual ciabatta rolls, cut in half.

1 cup packed arugula

8 artichoke hearts

1/3 cup sun-dried tomatoes, soaked in olive oil

1/2 cup pesto or pesto spread*

8 large slices of rotisserie chicken deli meat

4 slices of smoked Gouda cheese, or provolone

 

*Little Yellow Note: A thicker pesto spread holds up a little better in a Panini than regular pesto. An awesome recipe for the spread is forthcoming so stay tuned!

 

Directions:

Heat up a grill pan , or better yet, the George Foreman. Yes, use the George Foreman if you have one, since it’s the perfect Panini press.

 

Place a halved ciabatta roll onto the grill to get a nice toast on both sides. After about 2 minutes, remove from the grill and place onto a cutting board to assemble the sandwich. Spread the pesto on both sides of the bread. Add the slice of cheese. Then add 2 artichoke hearts, roughly chopped, a quarter of the sun-dried tomatoes, fold and pile on the meat, top off with a handful of arugula. Finally, place the top onto the sandwich and place onto the George Foreman and close the lid. Grill to perfection. Cut the sandwich into half triangles and wrap immediately in foil. Place in picnic basket and enjoy under the sun.

 

From the Little Yellow Kitchen,

Chrissy

 

 

 

 

 

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