Bell Pepper Artichoke Panini

Admittedly, I borrowed some ideas for this recipe from Martha Rose Shulman's Mediterranean Harvest cookbook, which I very highly recommend to anyone who wants to cook amazing food (or at least try). She's a genius. Anyway, I made a few changes.

Bell Pepper Artichoke Panini
2 slices ww bread
1/2 c frozen artichoke hearts. Let them defrost a little and then slice them thinly.
1/4 c parmesan cheese, finely grated
about 1 bell pepper, finely sliced (I used a combo red and yellow)
1/4 yellow onion, finely sliced
1 clove garlic, minced or put through a press
1/4 t Herbs de Provence, or when lacking, thyme and rosemary work
1/2 t olive oil for sauteeing, plus a little for brushing.

Heat 1/2 t olive oil over medium heat in cast iron or other heavy pan. Add peppers and onions. Allow to cook slowly, stirring every so often until the onion becomes deep brown and transparent. Don't burn it- turn the heat down if necessary. It will probably take about 10 minutes. Add the garlic, and (by now) thawed artichoke hearts and cook another 30 seconds - 1 minute or so, and stir gently until garlic is well dispersed, and artichokes are warm (no need to be hot. Just no longer frozen)

Remove from heat, and brush one slice with olive oil. Pile on sauteed stuff and sprinkle generously with parm and the herbs. Cover with the other slice and follow directions below to complete panini.

CN

Two New Zachwiches

English Muffin California Sandwich

-English muffin

-sharp cheddar-sliced

-Gruyère cheese-grated

-avocado-sliced

-egg-over easy (or to preference)

-red pepper flakes (optional)

-red onion sliced very thin

toast English muffin; put gruyere cheese on then cheddar, onion and avocado and place egg on top. Eat with coffee or strong black tea

Veggie Grilled Cheese

- three cheese loaf, grated

- Laughing Cow original

- new york sharp, grated (duh)

- thinly sliced carrots (or grated)

- avocado

- sauteed red onion
- 1 slice toasty bread

Spread Laughing Cow cheese on toast and layer with onion, avocado and carrots on sliced toast. Sprinkle on three cheese and ny sharp. Place under a broiler until cheese is bubbly. I think thats it... only toast one piece of bread its should be delicious if not... call me

ZGN

Mushroom Brie Sandwich

This is a sandwich Zach discovered at Radina's (a coffeeshop in Manhattan, KS -- holla!) but made some tweaks to:

- Whole wheat bread, sliced thin but not too thin (see notes about delicate balance below)
- Mushrooms (button cap is original, but I suggest a variety of wild mushroom types), sliced very thin, and lightly sauteed in butter, with a sprinkle of salt and pepper. The key here is lightly. Otherwise things will get too slimy.
- I also suggest a pinch of thyme (but this isn't Zach's original)
- Brie, sliced to how much you like brie
- olive oil for brushing bread

Brush bread on outsides of sandwich with olive oil. Put one slice down (in your cast iron pan, or your panini press) and then layer brie, mushrooms (thinly, or not, if you're a super huge mushroom fan), and thyme (if you're using it) and then the other slice of bread. Press/toast using method below (see Chris' Favorite Panini (1) for details) until toasty and crunchy on the outside and cheesy and gooey on the inside and enjoy.

ZGN/CAN

Brussels Sprouts Sandwiches

So, I tried something new today that I intend to delve further into. Hold on to your hats, friends, because it's a little crazy. Brussels Sprouts are delicious (for those of you who disagree, it's likely that you've just never experienced a brussels sprout in its full glory) and it seems natural to put delicious things in sandwiches, so I am attempting to develop several brussels sprouts sandwiches to enjoy.

Here's my first attempt, which I call the Basic Open-Face Brussels Sprout Sandwich:

For two:
- 1/2 pound brussels sprouts, end cut off and sliced thinly (1/4 inch or thinner). They'll fall apart a little, but it's ok. Just keep the droppings.
- 1 T olive oil
- salt, pepper to taste
- 1 t balsamic vinegar
- hefty bread, sliced thickly. I'd definitely do a hearty whole wheat, but for those who like it, really I think rye or even pumpernickel would be best
- grated swiss or gruyere cheese

After the brussels sprouts (bs from here on out...laugh away, but it's too long to type) have been cut up, heat a (preferably) cast iron pan to hot, with the oil. Toss all the bs in (should sizzle) and sprinkle generously with salt and pepper and the balsamic vinegar. Shake repeatedly, but things will caramelize and burn a little. It's part of the deliciousness. This part should take about 5 minutes.

As you're cooking the bs, turn on the broiler and also ready a cookie sheet with aluminum foil, shiny side up. Put the cookie sheet in the oven to let it get hot. When the bs are done, remove from heat, and open the oven (be careful at this juncture not to burn yourself). Put the bread slices on the cookie sheet (you can brush the bottom with a little olive oil, should you prefer) and then arrange half the bs on each slice of bread. Sprinkle generously with the cheese and then allow to broil for 5 minutes or so, until the cheese is all bubbly.

Then eat it with some apples. At least, that's what I did. Look at the pics! It was so tasty, I couldn't help but try it before I took them :)

Chris