After making Parmesan crisps a few days ago, I had a visions of sandwiches all somehow incorporating the crisps. Well, some turned our better than other, and here we stick to what we think are the amazing ones. This one is with a favorite ingredient, mashed potatoes, topped with a bit of sun dried tomato pesto we threw together (recipe to come), green onions, a few leaves of sweet basil from the garden, and of course the Parmesan to top it off.
By the way, if you have read a lot of our recipes, you’ll notice quite a few are on ‘rustic white bread’. For us, this means homemade bread made from more than 90% white flour. It may have extras, such as olives, cumin seeds, blue cheese, etc, but it’s essentially a white bread. What makes it rustic is that it looks, well, rustic. We’ll post a recipe later, but it’s quite involved and usually takes between 1-3 days to make, including sometimes pate fermente, biga or levain.
This sandwich we have named “Bambi” because she seems to be strutting her stuff all over the place, hoping to get picked up.
Excited about the prospect of making paninis, and after holding out for a few weeks, we finally decided to get a panini press (well, Anders decided :-)). So down to the nearest Target and what do they have? Shelves up and down stacked with George Foreman grills. Now I didn’t grow up in the US so I don’t really know George Foreman, but he is certainly a very prolific grill maker. So, without a choice, we got a George Foreman grill which we put up next to Alessi wine bottle opener and the Georg Jensen beer bottle opener. After all, if you can’t name your kitchen equipment by name, how will you tell them apart?
Well, the grill is clearly no panini press. The bread barely got any of those distinctive grill stripes, despite a very long grilling session. It did taste great however, so we decided to add it to our growing sandwich collection anyway. You can’t argue with good food. However, we also decided it’s a borderline panini, hence the name.
We love grilling on the BBQ, and we love sandwiches (obviously), so this sandwich was bound to come about sooner or later. Neither of us has done a lot of grilling growing up, so we’re discovering the joy of barbecuing together. We frequently use chicken, and have learned (after a few… mishaps) to get it moist and tender. Grilling chicken usually involves a marinade or a rub, since chicken by itself can be a bit bland. This particular recipe calls for teriyaki sauce, which is great for marinades.