This panino came about when a fridge cleaning was taking place. I still had some smoked baby swiss left from its original panini usage, and some roasted red peppers and marinated artichoke hearts left from a pizza night, and a stub of some onion from various uses.Ecco....Antipasti Panini.
I chopped up the red pepper and artichoke hearts, then blotted them thoroughly with a paper towel (in my experience so far, panini do not like super-moist ingredients). A few slices of the smoked baby swiss, some sliced onion, and black pepper finish off this panino. So far, in all of my panini, I have used butter on the outside of the bread. For this panino I chose to brush some olive oil on the bread instead because I thought it would be lighter in two ways: flavor-wise and health-wise.
Turns out the olive oil is the way to go. I'm not using butter again for panini. The olive oil indeed was lighter in taste and of course healthier. However, more importantly, it created a crisper and more "grilled" essence on the bread. Sticking to the press was a bit more of an issue, but that's why God created spatulas.
Tonight I added some sundried tomatoes to the pepper/artichoke mixture. A pleasant sweetness was the result.
ReplyDeletemade with munster, just as good!
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