stiffwillichili

GRILLED ROAST BEEF & SWISS PANINI

For this recipe you'll need a "panini" press, which generally takes the form of an electric or range-top skillet. I happen to prefer my cast iron Le Creuset Panini Press and Skillet Grill, but there's a reason I had to wait until Christmas to get one. You can find more affordable ones like this online or at any department store with a kitchen section.

By the way, the reason I put panini in quotation marks above is because the word is almost always misused. For starters, the word panini is the plural version of panino, the technical definition of which is "little bread" in Italian or, more colloquially, "sandwich." Therefore, it strikes me as a bit of a solecism to say "panini press," which literally translates to "sandwiches press." Certainly a more appropriate English usage would be "panino press," which would translate to "sandwich press."

But that's just the beginning. Gourmet sandwich shops in the U.S. are notorious for advertising things like "panini sandwiches" ("sandwiches sandwiches") or "panini bread," even though neither exists. Assuming we can disregard the fact that the latter literally translates to "sandwiches bread," panini can be made on any type of bread.

Now, while I do my share of reading and writing, I'd hardly consider myself an authority on the English language in general or on grammar in particular. I just figure if I can help clear up some misconceptions about food in addition to providing a delicious recipe, why not do it? Plus, it'll be fun to keep this in mind the next time you're in your favorite sandwich shop. On to the good stuff...

INGREDIENTS
1 loaf sliced Italian pane (not "panini bread")
1 lb. Boar's Head roast beef (thin slice)
1/2 lb. Boar's Head baby swiss cheese (thin slice)
1 white onion, julienne
1 red bell pepper, julienne
3/4 cup prepared horseradish sauce (homemade: stir 1/2 cup mayonnaise with 1/4 cup horseradish)
2 tsp. T-Rev's Stiff Willi Chili Spice Mix
Kosher salt to taste
Olive oil to cook

DIRECTIONS
Cook onion and peppers in saucepan on low heat with 2 tbsp. olive oil, a pinch of salt, and spice mix until soft (about 10-15 minutes). Remove from heat and set aside for use in sandwich assembly. Preheat skillet or sandwich press simultaneously.

Lightly coat one side (grill side) of each slice of bread with olive oil and begin assembling panini on skillet or sandwich press. I do this: bread, cheese, roast beef, onions and peppers, cheese, bread.

Cook for 3-5 minutes, or until bread is crisp and cheese is melted. Serve on plate with a side of horseradish sauce for dipping.

 

Makes 4-6 servings, depending on how much you stuff your panini and how many slices of bread you start with.

Recipe: T-Rev's Cajun Schmearwhich

A perfect accompaniment to the big game, here's a healthy gourmet-esque sandwich that'll really take the edge off. And don't worry, guys: it goes great with an ice cold beer.

 

INGREDIENTS:

 

1 loaf ciabatta bread

1 lb. cajun turkey breast (I prefer Boar's Head Cajun or Salsalito turkey)

1 package alfalfa sprouts

6 to 8 slices pepper jack cheese

1 lb. jar roasted red peppers, drained

T-Rev's Red Pepper Schmear (recipe follows)

 

T-Rev's Red Pepper Schmear:

8 oz. block cream cheese, softened
½ cup sour cream, more to taste
4 tbsp. chopped roasted red peppers
Salt, black pepper, cayenne pepper, garlic powder, paprika to taste

Note: If you're a guy and you're making this sandwich, DO NOT use low fat cream cheese and sour cream or I'll never speak to you again. It's bad enough we're not deep-frying or grilling anything that goes on this sandwich.

1. Slice loaf of fresh ciabatta bread in half lengthwise and spread red pepper schmear liberally on both halves. (If you can't find one large loaf, use 4 to 6 individual ciabatta loaves. A good bakery should have either.) 

 

2. Layer sandwich with pepper jack cheese and cajun turkey breast. Add alfalfa sprouts and remaining roasted red peppers from jar.

 

3. Place top half on sandwich and slice however you like. Yes, it really is that easy.

 

Just make sure your knife's sharp when you go to slice it.

 

Here are some pics of this sandwich, courtesy of my buddy Wolf, who rightly described it as a "BEAST." I suppose I should've pointed that out at some point in the recipe, but most of the dishes I share usually feed at least four people.

 

I enjoy entertaining when I'm at home and cooking for other people who appreciate good food, so it doesn't get much better than compliments like this: "The best endorsement came from my wife who LOVED it! And for her to eat full fat cream cheese and sour cream, well, that just doesn't happen."

 

Nice.

 

   

Oh yeah.

 

And here's one next to a beer bottle to put the size in perspective.

 

 

 

Thanks again to Wolf for putting this recipe to the test and getting some photographic documentation.