Tag Archives: Panini bread

Let’s talk sandwiches …

Excuse my absence on the blog as of late, it’s been a busy couple of weeks at home between helping my family with a couple of things, enjoying time with my vacationing Wifey Nadia and celebrating the last birthday of my 20’s on Catalina Island.

I’ve cooked one of the meals for our upcoming “Southern Comfort” week, but then I put on the brakes because, well, I have been eating meals out lately. I know I said I wouldn’t, but it wasn’t as easy as I thought it would be, especially with late nights, birthday meals, incoming visitors–life in general.

But I will be hunkering down, and as I explained with that lasagna cupcakes recipe, I’m looking for ways to make quick meals that fit into, well, life in general. On a positive note, my weight has stayed relatively the same, and I’m not falling victim to processed fast foods, so at least some of my old habits have permanently changed for the better … though not all of them, obviously, lol.

When I need a quick meal, chances are I turn to my panini press. I love sandwiches because you can do pretty much anything with them–I recently made a Southern Chicken Sandwich with chicken breast, havarti cheese, fresh tomatoes, kale and Red Rooster mayonnaise.

Thinking up that crazy combo reminded me of Chef Brian’s Christmas Cookbook, which had quite a few yummy sandwiches in it. If you’re into sandwiches or paninis, try some of these:

-Roast beef with sliced tomato, Swiss cheese, Dijon mustard and horseradish mayonnaise

-Smoked turkey with avocado, applewood smoked bacon, cheddar cheese, Dijon mustard and olive oil mayonnaise

-Sliced tomato, basil, fresh mozzarella and basil pesto (recipe)

-Roasted chicken with bacon, tomato, avocado and chipotle mayonnaise (two chopped chipotle peppersĀ  in adobo mixed with olive oil mayonnaise)

-Hot turkey pastrami, cole slaw, Swiss cheese, homemade Russian dressing (Olive oil mayonnaise, ketchup, small diced pickle, easy black pepper)

-Turkey Italian sausage, arugula, ricotta cheese, roasted red bell pepper and basil pesto (recipe)

-Media Noche (recipe after the jump) with citrus-marinated pork, Swiss and pickles

-Roast pork (Media noche recipe below, minus all the Cuban marinade ingredients–so, just salt and pepper), goat cheese, bacon, arugula and fig jam (recipe)

I know that’s a lot to take in, but they’re mostly simple to put together and you’ll have a solid meal in no time. Follow the jump for Chef Brian’s Media Noche recipe.

As a final tip, if you’re in Orange County, check out Cafe Chiarini in Santa Ana for your bread. They’re only open on weekdays, and each (massive) loaf is $10, but split one with a friend and you’ll still have enough to make sandwiches all week (one slice in half is enough for one sandwich, the loaf is that large). It’s my favorite sandwich bread in OC, and totally worth trying if you haven’t yet.

Anyways, on to that Media Noche … Continue reading Let’s talk sandwiches …

Week 24, Meal 3: Veggie pizza sangwich

Right behind sandwiches on my list of favorite foods is another carb-o-fave-o: the pizza pie.

The final meal of Week 24 reminds me more of pizza than a sandwich because of it’s sweet red sauce, gobs of creamy cheese and a thick layer of delicious toppings.

Here’s Week 24, Meal 3: Grilled vegetable panini with ricotta and roasted bell pepper puree. It’s doesn’t exactly fill the same void a nice slab of pizza would, but it’s a worthy substitute for the most part. Continue reading Week 24, Meal 3: Veggie pizza sangwich

Week 24: Sandwitches

Chef Brian’s a good thinker-aheader.

He knew that I was ready to get back in the kitchen and thoughtfully put together an easy-to-make spread of one of my favorite foods: the noble sandwich.

Two of the meals are really quick to make and the finale to the menu isn’t bad either. Three cheers for an easy week in the kitchen. Here’s the menu:

Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw

Week 24, Meal 2: Roasted turkey with gruyere and cornichons

Week 24, Meal 3: Grilled vegetable panini with ricotta and roasted bell pepper puree

Each recipe makes two servings. Continue reading for the shopping list.

Continue reading Week 24: Sandwitches

Week 3, Meal 3: Grilled chicken caprese panini

Counting this morning, I’ve had pesto four days in a row with lunch and dinner (and breakfast today).

I’m not tired of it one bit. Not because it has plenty of salty Parmesan in there, but because the bright basil adds so much freshness to each dish.

For Week 3, Meal 3 Chef Brian succeeds with simplicity with a flavorful grilled chicken caprese panini. Continue reading Week 3, Meal 3: Grilled chicken caprese panini

Week 2, Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam and bacon

If you didn’t notice by the headline, there’s bacon in that there sandwich. If that ain’t an advancement in healthy eating, I don’t know what to tell you.

But bacon is low in calories (40-50 per slice, though high in fat) and a little bit can totally be a part of a healthy diet.

For our second meal of week 2, we’re dressing that bacon with a bunch of great ingredients for our thyme-crusted roasted pork panini with balsamic fig jam and bacon.

BOOYAH. Keep readin’. Continue reading Week 2, Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam and bacon

Week 1, Meal 2: Grilled herb chicken panini with apple butter, caramelized onion and gruyere

I went through a phase where all I ate were paninis.

Bacon and egg paninis for breakfast. Turkey and salami paninis for lunch. Media noches for dinner.

So, needless to say (but I’ll say it anyways), I was quite excited to put together this week’s second meal: Grilled herb chicken panini with apple butter, caramelized onion and Gruyere.

Sounds good doesn’t it? IT WAS. And easy too!

Keep going for the recipe (good for two portions) and directions. Continue reading Week 1, Meal 2: Grilled herb chicken panini with apple butter, caramelized onion and gruyere

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