Subj : BH&G 3285
To   : All
From : Dave Drum
Date : Sun Jul 11 2021 15:37:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red, White & Green Panini
 Categories: Breads, Pork, Cheese, Sauces, Greens
      Yield: 4 Servings
 
     16 oz Unsliced ciabatta or Italian
           - bread
      2 tb Olive oil
    1/4 c  Mayonnaise
      1 tb Purchased basil pesto
      6 oz Thin sliced provolone
           - cheese
      4 oz Thin sliced cooked ham or
           - coppacola
      4 oz Thin sliced salami
      2 c  Fresh spinach or arugula

MMMMM----------------------RED ONION RELISH---------------------------
      1 md Red onion
      2 tb Olive oil
      1 tb Red wine vinegar
      1 ts Snipped fresh oregano
           Salt & ground black pepper
 
  RELISH: Combine red onion, halved and thinly sliced;
  olive oil; red wine vinegar; and snipped fresh oregano.
  Season with salt and ground black pepper. Cover, let
  stand at room temperature up to 2 hours. Drain.
  
  Cut bread in half horizontally. Brush the outside of loaf
  with oil. Place bottom half of loaf on a piece of
  parchment or waxed paper. Set top aside. In a small bowl,
  mix mayonnaise and pesto; set aside.
  
  Preheat an electric sandwich press, covered indoor grill,
  grill pan, or 12-inch skillet. Pace half of the cheese on
  bottom half of bread. Spread mayonnaise mixture over
  cheese. Layer with meats, Red Onion Relish, spinach, and
  remaining cheese. Replace top. Cut into 4 sandwiches.
  Place sandwiches (half at a time, if necessary) in the
  sandwich press or indoor grill; cover and and cook about
  6 minutes or until bread is toasted. (If using a grill
  pan or skillet, place sandwiches on grill pan. Weight
  sandwiches down and grill about 2 minutes or until bread
  is toasted. Turn sandwiches, weight down, and grill
  remaining sides.)
  
  Makes 4 sandwiches.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 25 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Experience teaches slowly, and at the cost of mistakes." James A. Froude
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