Food recipes
Panini
Panini
Ingredients:
6 slices (2- to 3-inch-wide) ciabatta bread or 6 ciabatta rolls
9 ounces Taleggio cheese, rind removed, cut into 6 thin rectangles
3 ounces dark chocolate, shaved (about ¾ cup)
Directions:
1. To make the sauce: Warm the cream in a small saucepan over low heat until steam
comes off its surface. Do not boil.
2. Stir the sugar and water in a large saucepan over medium-high heat until the sugar
dissolves. Continue cooking until amber, about 3 minutes (see Note). Whisk in the
warmed cream. Be careful: The super-hot mixture will foam in the pan. Whisk steadily
and exactingly until the sugar is thoroughly dissolved. Cool in the pan for at least 30
minutes.
3. To make the panini: Cut the bread slices in half widthwise or the rolls in half as if
to make sandwiches. Make a sandwich with the bread or rolls, using 1 piece of cheese
in each and about ½ ounce (or 2 tablespoons) shaved chocolate.
4. Heat a large panini pan (see Note) over medium heat. Add the sandwiches and
weight down with the lid. Grill, turning once, until the cheese has melted and the bread
is crisp, about 6 minutes. Serve warm with little bowls of the caramel dipping sauce
on the side.
• AHEAD
•
Make the caramel sauce up to 6 hours in advance. Store, covered, in its saucepan at room temperature.
Pour into a small bowl and reheat in the microwave in 10-second bursts, just until warmed, not bubbling.
•
Build the sandwiches up to 4 hours in advance. Store, covered, at room temperature before grilling.
• NOTES
•
The time it will take the sugar to caramelize can vary, depending on the thickness of the saucepan, the
intensity of the heat, and even the day’s humidity. Watch carefully that the sugar does not turn dark brown
and burn.
•
You can also use an electric panini press or even a George Foreman Grill—so long as the lid is attached by
an open-jawed hinge that allows that lid to sit flat on the sandwiches. Heat the grill and make at most two of
these sandwiches at a time. Since you can’t immerse the electric appliances in water to clean them, you
might want to give these presses a shot of cooking spray before you add the panini, just to make sure the
cheese can be easily cleaned off.
•
If you don’t have any sort of panini press, set the sandwiches in a large skillet, then set a second, slightly
smaller skillet on top, weighting that second skillet down with a large saucepan or a couple of heavy cans.
• POUR
Bourbon, straight up, no fuss, a bit of woody caramel in every sip
VEGAN
Big Pretzels, Coconut Dulce de Leche Fondue
Ingredients:
6 slices (2- to 3-inch-wide) ciabatta bread or 6 ciabatta rolls
9 ounces Taleggio cheese, rind removed, cut into 6 thin rectangles
3 ounces dark chocolate, shaved (about ¾ cup)
Directions:
1. To make the sauce: Warm the cream in a small saucepan over low heat until steam
comes off its surface. Do not boil.
2. Stir the sugar and water in a large saucepan over medium-high heat until the sugar
dissolves. Continue cooking until amber, about 3 minutes (see Note). Whisk in the
warmed cream. Be careful: The super-hot mixture will foam in the pan. Whisk steadily
and exactingly until the sugar is thoroughly dissolved. Cool in the pan for at least 30
minutes.
3. To make the panini: Cut the bread slices in half widthwise or the rolls in half as if
to make sandwiches. Make a sandwich with the bread or rolls, using 1 piece of cheese
in each and about ½ ounce (or 2 tablespoons) shaved chocolate.
4. Heat a large panini pan (see Note) over medium heat. Add the sandwiches and
weight down with the lid. Grill, turning once, until the cheese has melted and the bread
is crisp, about 6 minutes. Serve warm with little bowls of the caramel dipping sauce
on the side.
• AHEAD
•
Make the caramel sauce up to 6 hours in advance. Store, covered, in its saucepan at room temperature.
Pour into a small bowl and reheat in the microwave in 10-second bursts, just until warmed, not bubbling.
•
Build the sandwiches up to 4 hours in advance. Store, covered, at room temperature before grilling.
• NOTES
•
The time it will take the sugar to caramelize can vary, depending on the thickness of the saucepan, the
intensity of the heat, and even the day’s humidity. Watch carefully that the sugar does not turn dark brown
and burn.
•
You can also use an electric panini press or even a George Foreman Grill—so long as the lid is attached by
an open-jawed hinge that allows that lid to sit flat on the sandwiches. Heat the grill and make at most two of
these sandwiches at a time. Since you can’t immerse the electric appliances in water to clean them, you
might want to give these presses a shot of cooking spray before you add the panini, just to make sure the
cheese can be easily cleaned off.
•
If you don’t have any sort of panini press, set the sandwiches in a large skillet, then set a second, slightly
smaller skillet on top, weighting that second skillet down with a large saucepan or a couple of heavy cans.
• POUR
Bourbon, straight up, no fuss, a bit of woody caramel in every sip
VEGAN
Big Pretzels, Coconut Dulce de Leche Fondue
Printed from https://recipe.bluelayer.org/recipe/71608/panini