TUNA AND ARTICHOKE PANINI
½ cup brine-cured black olives, rinsed, drained, and pitted
2 teaspoons drained capers
1 small garlic clove, chopped
½ teaspoon finely grated fresh lemon zest
2 (6½-ounce) jars marinated artichokes, drained, reserving marinade and chopped
1/3 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces
4 (7-inch-long) ciabatta rolls or other crusty rolls with soft, chewy crumb
¾ cup fresh flat-leaf parsley leaves
Blend olives, capers, garlic, zest and 3 tablespoons artichoke marinade in a blender, scraping down sides frequently, until as smooth as possible, 1 to 2 minutes. Transfer mixture to a bowl and stir in mayonnaise. Stir together artichokes and tuna in another bowl.
Split each roll horizontally and remove inner crumb from top half. Spread olive mayonnaise on cut sides of rolls and make sandwiches with tuna and artichokes, seasoning filling with pepper and topping with parsley.
SMOKED GOUDA AND PROSCIUTTO PANINI
2 (1-inch) slices sourdough bread (about 8 ounces)
2 tablespoons olive oil or melted butter
2 ounces sliced smoked gouda
2 ounces thinly sliced prosciutto
2 tablespoons thinly sliced red onions
2 slices tomato
1 ounce shredded fontina cheese
Brush both sides of bread with olive oil or butter. Assemble the sandwich layers as follows: one slice of bread, smoked gouda, prosciutto, onions, tomato, fontina and other slice of bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.
PROSCIUTTO AND EGG PANINI
8 large eggs
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons unsalted butter
4 soft rolls, halved lengthwise
8 ounces prosciutto, thinly sliced
8 ounces Swiss cheese, thinly sliced
In a small bowl, whisk together the eggs, salt, and pepper.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.
Divide the eggs among the bottom halves of the rolls. Add the prosciutto and cheese and sandwich with the tops of the rolls.
Melt the remaining butter in a grill pan or large nonstick skillet over medium heat. Add half the sandwiches to the skillet. Cook, pressing frequently with the back of a spatula or placing another pan on top of the sandwiches to weigh them down, until the cheese has melted and the bread is golden, 4 to 6 minutes. Repeat with the remaining sandwiches.
Yield: Makes 4 servings
E-mail: cesbenshade@lnpnews.com
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