Category Archives: Panini

A-Photo-A-Day: Spent Grain Carnitas Paninis.

Spent grain no-knead bread, pork loin carnitas, cheddar cheese. Paninied!

Corresponding recipes:

No-knead Spent Grain Bread.

Pork Loin Carnitas. 

Enjoy!

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Filed under Bread, Cheese, Panini, Pork, Spent Grain

A-Photo-A-Day: Egg & Cheese Breakfast Panini.

Fried egg and cheddar cheese on artisan bread, paninied. Yum!

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Filed under Bread, Breakfast, Cheese, Eggs, Panini, Photo Series

Weeknight Chorizo Wraps.

*Sorry about the photo…erg.

You will find a theme with me, especially when we are talking about quick, weeknight dinners: many of them are paninied. It is about the quickest way I have found to create a handheld pocket of goodness that you can eat as you are running out the door for your next appointment. Last week I told you about Pita Pizza Paninis and I got to thinking, though I won’t have a bum finger forever, it might be fun to share more of my quick dinner ideas.

Often when I get home from work midweek and have another activity scheduled that I have to go to I don’t want to cook. This can frequently lead to eating out. Not only is this taxing on the budget over time, it is taxing on the waistline as well. So I have developed many quick dinners that take a little pre-planning, but only a little time to execute the night of.

The key with this dish is to cook up the chorizo ahead of time, it only takes about 15 minutes to cook up a pound of it and throw it into the refrigerator for use all week. If you are feeding more mouths, you may need to scale the weight up, but for two people, this will tide us over with a plethora of chorizo laden dishes all week.

Chorizo Wraps. (makes 4 wraps)

Ingredients

2 medium/large potatoes, chopped into 1/4 inch pieces and boiled for 10 minutes

1 T olive oil

Your choice of veggies, chopped (I like to use whatever is on hand like red onion (1/4 cup), a little zucchini (one small one), and green cabbage (about 1/2 cup shredded))

4 oz cooked Mexican style chorizo

2 eggs, scrambled

1/2 C shredded cheese

4 tortillas

Preheat your panini pan.

Throw all of the ingredients, except the eggs, cheese and tortillas into a sauté pan heated over medium-high heat with olive oil. Cook for 10 minutes, stirring frequently to get an even seer on everything. Turn off heat and mix in eggs. Scoop one quarter the ingredients onto each tortilla, top with cheese, fold and panini until golden brown.

Serve with cilantro, arugula, sour cream and hot sauce.

As a side note, if you cook up rice or other whole grains at the beginning of the week to use in dishes this would be a great dish to add it to and you could save time not having to cook up the potatoes. You can also skip the panini part to cut down on the time a little…we just really like to panini stuff!

Enjoy!

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Filed under Eggs, Fast & Easy, Mexican Inspired, Panini, Pork, Potatoes

Weeknight Pita Pizza Paninis.

What do I cook when I don’t feel like cooking? All kinds of creative stuff! Since I injured my finger I have not really felt like cooking, it is just too much effort. And as much as the hubs helps, it is more work instructing him than it is to struggle through doing it myself. I guess this is me telling you that I am not teacher! So we are making quick weeknight dinners. Last evening we made this easy, out of the fridge dish that can be adapted to fit your desires.

Pita Pizza Paninis. (serves 2, just multiply by the number of mouths you are feeding)

Ingredients

2 flatbread pitas

1/2 C of shredded cheese

2 T pizza sauce

a handful of your favorite toppings (we used pepperoni, red onion, olives, and artichoke hearts)

Preheat panini pan. Spread one tablespoon of sauce on each pita. Place 1/4 cup of cheese and half the toppings over the sauce. Fold the pita in half and panini until golden.

Enjoy!

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Filed under Bread, Cheese, Fast & Easy, Italian Inspired, Panini, Pizza

A Tale of Two Breakfasts – Chapter 1: The Waffle Sandwich.

There are many types of breakfast foods. Some people like a cold bowl of cereal that won’t weight them down, while others prefer a heavy, hot filling meal. I like all of the options personally, but this weekend we ran the gamut of options with a heavy, porky option on Saturday and a light, eggy option on Sunday.

The first was the Waffle Sandwich. For some reason this one just screams indulgence in my head. There really are no ingredients that are overly indulgent here, jut your standard breakfast ingredients: eggs, bacon, cheese, waffles. But for me it is the way the hubs proposed assembling the ingredients that just seems out of this world to me. He asked me to make a sandwich out of the fixins and panini them! Oh yes, I said panini them!

Simple enough I say, and so that is what I made for breakfast this Saturday! The only additions he made or would have made was some hot sauce…which is always added to his breakfast and some gravy, which I did not make. But I have to agree, given the substance of this sandwich with waffles on either side, a cup of gravy on the side would have been amazing.

Ingredients and procedure.

Waffles, I use Bob's Red Mill Pancake & Waffle Mix. This is my favorite mix.

Eggs, about two scrambled eggs per whole sandwich.

Bacon, about four fried slices per sandwich. I use Fletchers Thick Cut Peppered, so if your bacon is really thin, you might want to do extra slices! Shredded cheese, I used some monterey jack here because it is so creamy and melty.

Fry your bacon and set aside. Make your waffles and scrambled eggs. Preheat your panini pan.

Assemble the sandwich.

Start with a waffle

Add cheese.

Add bacon.

Add eggs.

Add more cheese.

Add another waffle.

Panini.

Enjoy!

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Filed under Breakfast, Eggs, Panini, Pork, Sandwich

Pizza Panini Sandwiches.

While I am on the subject of comfort food these days, it reminds me that while most comfort foods are gravy based….not all of them are. Sandwiches are one of my most beloved foods. Keep in mind this is composed foods. My favorite stand-alone foods, in order of nearness to my heart are 1. Cheese, 2. Mushrooms, 3. Crab. However, sandwiches take the cake for being the best whole dish or meal, and of course as the most perfect vessel, a sandwich can, and should contain at least one of my top three favorite foods at all times.

The other most wonderful thing about sandwiches is that they, like pizza dough, tortillas, masa, potatoes or any other blank canvass medium, are one of the easiest vehicles for getting food into the mouth. You can make a sandwich with just about anything. They are as nutritious as you want them to be, or perhaps they are not, perhaps they are your dessert, containing marshmallow fluff and Nutella!

Sandwiches are also quick. Today was the first day this week we have been home before 10pm. It was also the first time we have mowed the lawn! So after getting a little post work workout in and not feeling motivated to cook a whole lot we needed something easy, fairly quick, and delicious. Pizza paninis it was!

This was such a delightful mouthful. Sure it required some slicing and some cheese grating, but those are relaxing tasks that I enjoy. There was no slaving over a hot stove or standing in the kitchen for longer than 20 minutes. I think I could just panini anything! Have fun, be creative!

Ingredients

Sliced artisan bread (2 pieces per sandwich)

Pizza sauce

Granulated garlic and dried oregano

Shredded cheese (we used mozzarella and parmesan)

Toppings of choice (we used pepperoni, sausage, green peppers, black olives, red onions)

Slather as much sauce as you would like on each slice of bread. Sprinkle with garlic and oregano. Put half of the cheese on one slice of the bread. Pile on the toppings you want, taking care to keep the surface level.

Top with the rest of the cheese and other slice of bread.

Cook on a preheated panini pan, medium if using the stove until desired doneness.

Enjoy!

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Filed under Panini, Pizza, Sandwich, Vegetarian

Breakfast “Burgers”.

Last week we had some sausage biscuits for breakfast at a local bakery. The biscuits were amazing and buttery and made you want to eat more and more and more. The idea was awesome, the sausage was more like a burger than an accoutrement to the larger and greater good. It was good, moist, and delicious, but it overpowered the biscuit, cheese and egg enough that I removed it from the sandwich.

That said, the hubs thought we should try this one out at home…and so we did. We used the Como bread from the same bakery that had the original on hand! The bakery is called Grand Central Bakery and it wonderful and all over Portland and Seattle. Their Como is amazing, a standard artisan bread, but oh-so-much better and as described by the bakers themselves, “an Italian-style white with a golden, nutty crust and chewy interior”!

This recipe is for two sandwiches.

Ingredients

1/2 lb bulk breakfast sausage (I used sage pork sausage)

4 slices artisan bread (use the highest quality you can find)

4 slices cheddar cheese

2 eggs

2 T chives

Cooking spray

Set out bread slices and place one slice of cheese on each slice. Form the sausage into patties that replicate the shape of your bread. Cook patties in sauté pan over medium heat and remove from pan when no longer pink. Place patties on one slice of bread for each sandwich. Keeping pan at medium heat, crack eggs into pan and cook over easy. Cook the eggs in the sausage fat, or remove with a paper towel and use cooking spray. Sprinkle half of the chives over the eggs while they cook. Put one egg on each sandwich. Sprinkle the rest of the chives over the sandwich sides.

Preheat panini pan over the medium heat of the burner. Put the sandwich sides together carefully, so as not to break the yolks. Place on the panini pan and put down the lid. Take care not to push to hard as the weight of the lid will crush the yolks on their own. Cook over medium heat for 3-5 minutes on each side (depending on how hot your burners are).

Enjoy!

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Filed under Breakfast, Eggs, Panini, Pork, Sandwich

Carnitas Panini Burritos.

A couple of weeks ago I shared with you a recipe for Carnitas Tamales. As you might recall I used the carnitas recipe found on the Healthy Food for Living blog. This recipe was really inspiring. It was awesome to find such a lean meat used in such a flavorful way. It is also a great use for pork loin, which is often used only in a roast scenario. I have made some great grilled pork loins, but this method is just new and fun. I adapted the original recipe a bit and I am using it here. Next I think I will try using the loin to make pork barbacoa.

But this post really in not about the carnitas, much like with the tamale recipe, this is about the vehicle. Last time we used masa, tonight we use tortillas. Now, we just love making burritos, but recently we have just loved making anything burrito, into a panini. So here we have Carnitas Panini Burritos.

This recipe should  make enough for 4.

Ingredients

1 recipe Carnitas

1 recipe Mexican Potatoes

1 orange pepper, thinly sliced

1/2 large orange pepper, thinly sliced (really you can use whatever color you want)

1/2 C green cabbage, thinly sliced

1 16 oz can refried beans, vegetarian

4 oz shredded cheese (pepper jack or cheddar—to be honest we used more than 1 oz per burrito…your call)

4 burrito sized flour tortillas

Sour cream, lime, cilantro

Sautee onions and peppers over medium-high heat for three minutes. Just until they start to soften. Warm beans in a small pot. Heat panini pan over medium heat. Assemble burritos and seal with cheese. Panini away!

Here is a step-by-step on how build a burrito.

The Vessel.

Beans and Meat.

Add fillings, making sure to stay in the middle.

Fold the sides in.

Put your thumbs under the tortilla and start to roll.

Push the sides in as you are pulling the ingredients in toward your body. Push the flap under.

As you are pulling the ingredients toward your body, tuck the sides in. You will have to pull in twice most likely on the sides.

Tuck the flap under tight, making sure the sides are all in.

Add some cheese to act as the glue in your panini.

Voila!

On the press.

Under some weight.

The final product.

My dinner!

Enjoy!

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Filed under Beans, Mexican Inspired, Panini, Pork, Potatoes