My son was bored with the typical “Ham and Cheese” sandwich, so I stepped it up a bit. I used our leftover lamb tenderloin fillet, which was cooked medium rare and had a silky smooth texture, to make his sandwich. I combined some whipped ricotta cheese with salt, olive oil and chopped mint as the dressing, and added a few caramelized red onions for a little-added sweetness.
- 2 pieces of toasted sourdough bread
- 6 slices of lamb tenderloin
- 1/4 cup whipped ricotta
- 1 tbsp chopped mint
- 1/3 cup caramelized onions
- salt to taste
- a drizzle of olive oil
Directions: Mix the ricotta with the chopped mint, add a dash of salt and a drizzle of olive oil. Spread ricotta dressing onto the toast. Add the cooked lamb tenderloin and caramelized onions. Drizzle a little more oil on top of the sandwich. Serve with love!
I’m crazy about this Italian Tuna (Tunnino – Tuna Ventrescas) in oil, so much that I made a Panino for my 16 year old for lunch. It was inspired by my Mare Chiaro Salad recipe (sans beans).
- 2 slices of Italian rustic bread
- 6 small pieces of Tuna (Tunnino – Tuna Ventresca) in oil
- 1 cup of arugula
- 2 tbsp of lemon-olive oil dressing (from Mare Chiaro Salad)
- 6 slices of parmesan cheese
- ¼ cup Italian shredded cheese (provolone, asiago, fontina)
- fresh ground pepper to taste
Toss arugula in lemon-olive oil dressing. Butter your bread on the outside of each piece. Place arugula onto bottom slice. Add pieces of tuna, Italian cheese and parmesan slices. Add pepper and place top slice on top. Close to toast setting on Brevile Panini press. Toast for approximately 5 minutes, or until nice and crispy. You can then cut in half and dip into some of your remaining lemon-olive oil dressing.
So I finally purchased my first Panini press, and it has transformed my world of sandwiches! My son returned from his month away at camp and asked me to make him lunch… so out came the press that we have both wanted forever, The Brevile Panini Duo! This creation of came together with the help of the balsamic reduction I made for my Buffalo burger.
- 2 pieces of white sandwich bread
- 8 thin slices of Bresaola
- 4 slices of manchego cheese
- 4 slices of gouda
- ½ cup of baby arugula
- 1 tsp. balsamic reduction + ⅓ cup for dipping
- 1 fried egg
Be sure to butter your bread on the outside so it gets a nice crispy and moist exterior. Place the cheese closest to the bread one type on either side, and layer the arugula and bresaola on top of the cheese. Drizzle the 1 tsp. of the balsamic reduction. Merge the 2 halves and place on the panini press. Close the lid and slide the setting to toast. Meanwhile fry one egg in a non-stick skillet. Cook so whites are fully cooked, but the yolk is still runny.
Remove the melted sandwich after 4 minutes and cut in half. Place egg on top, and serve with the side of balsamic reduction.