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Recipe Request: Panini and Me
My favorite is an Emmental, Honey & Ham one I made a few months ago. I've got a whole blog dedicated to panini, if you're looking for a lot of ideas: http://www.paninihappy.com
America's Heroes, Grinders, Subs, and More
What a terrific sandwich roundup! I wasn't hungry at all before I looked at all those photos and now I'm starving. Really looking forward to trying a banh mi soon...
Cook the Book: Bobby Flay's Grill It!
I would love to have Ina Garten over to my house - Jeffrey too!
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Mediterranean Vegetable Grilled Wrap
Posted by paninikathy, January 11, 2009 at 4:55 PM
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Recent Comments | Response to Comments
Question: What to do with 'panini spread'?
"Panini spread" is a pretty general term, isn't it? I'm envisioning some kind of pesto or aoili? I'm sure it'll make a great grilled turkey or ham sandwich.
Recipe Request: Panini and Me
My favorite is an Emmental, Honey & Ham one I made a few months ago. I've got a whole blog dedicated to panini, if you're looking for a lot of ideas: http://www.paninihappy.com
America's Heroes, Grinders, Subs, and More
What a terrific sandwich roundup! I wasn't hungry at all before I looked at all those photos and now I'm starving. Really looking forward to trying a banh mi soon...
Cook the Book: Bobby Flay's Grill It!
I would love to have Ina Garten over to my house - Jeffrey too!
Cook the Book: 'Sweety Pies'
I'll always remember the first pie I made on my own - a chocolate pudding pie from home ec!
Cook the Book: Chicken Saltimbocca
Saltimbocca is one of my favorite Italian dishes! I've often had it with Fontina cheese as well. Delicious!
Cook the Book: Serves One
Grilled cheese and tomato soup!
David Rosengarten Talks Cheese
Thanks for the roundup - I look forward to checking these out! I've been getting into cheese lately, since I found a cheese shop near me. Time to get my Cheese 101 on!
What's the Best Cheese for Cheeseburgers?
I ran a little experiment yesterday with some sliders - tried Humboldt Fog (goat), Point Reyes Blue and an Old Quebec Vintage Cheddar. I did the Humboldt Fog with some caramelized onions and an arugula mayo, the Point Reyes Blue with bacon and avocado and the cheddar with basil and a BBQ mayo. The cheddar/basil/mayo was my favorite, but the others were great too!
Dinner Tonight: Grilled Baguette and Merguez Sandwich
That sounds about as flavorful as can be!! I need to try harissa on a sandwich...such a great condiment, perks up almost anything.
10 Differences Between a $30 and $4 TV Dinner
Thirty bucks aside, if I'm ever at the Loews I'll feel compelled to order this in the name of pop culture, if for nothing else. You gotta admit, it's clever!!
Cook the Book: Ham, Brie, and Apple French Toast Panini
The Breville Ikon is great - it really gives you a lot of control over the heat and amount of pressure. It gets the bread so much more evenly crisped than other methods I've tried. If only the grates were removable for cleaning it would be perfect!
Cook the Book: 'Catskills Cubano'
Where did you happen to find ready-cooked roast pork? I don't know that I've ever seen it in stores - if it's there, it'll open up lots of great panini options (I agree, the less pre-press prep the better). That ciabatta is great on the press, isn't it?!
Cook the Book: Ham, Brie, and Apple French Toast Panini
OMG - by extreme coincidence I just made a french toast panini this morning! Instead of ham and brie, mine had a two-egg omelet and bacon. I also added a little maple syrup to the egg mixture with the french toast so it had a hint of sweetness. Like Michelle said, I did sort of feel like I consumed a day's worth of calories!!
Cook the Book: Neo-Classic Croque Monsieur
I'll second the tip about using the country hearth bread - while baguettes are so tasty, unfortunately they're often a bit unwieldy with panini. Ciabatta might be nice with this one as well!
Cook the Book: 'Panini Express'
My favorite is the buffalo chicken panini I made for the Super Bowl this year!
This Valentine's Day, Go Nuts
Mmmmm...I can just imagine this with some good hot chocolate or a mocha! I've added a link to this recipe from the Valentine's Day recipe on my blog.
Valentine's Day Chocolate Giveaway
Good ol' milk works best for me!
What's the Best Cheese for Cheeseburgers?
It has to be French Doux de Montagne cheese. It says so here Pork cheeseburger with avocado :-)
Question: What to do with 'panini spread'?
Is it more oily or creamy? As in, does it appear butter/mayonnaise based or oil infused with herbs and spices? If the latter, marinate some veggies in it, water it down to make dressing, use it as a dip for veggies.
Or...use it as it implies! Make a sandwich, spread it on and grill it with a Foreman. If you don't have a Foreman grill, heat up some butter/olive oil in a pan...place the sandwich in, and place another frying pan on top of it to press the sandwich. When the one side is golden...flip and repeat.
Question: What to do with 'panini spread'?
@rasellers0: 'panini' is plural; the singular term is 'panino'.
Recipe Request: Panini and Me
Sharp cheddar cheese, salami or pastrami, turkey, and veggie additions of choice. ^_^
Recipe Request: Panini and Me
@annatr - THANK YOU! I was feeling very alone.
Recipe Request: Panini and Me
@annatr - with all of the "un" italian combinations???????
what is a panino but a glorious grilled cheese!
but glad you pointed that out.....
Recipe Request: Panini and Me
hummus and grain mustard with arugula, sprouts and tomatoes
fried eggplant parmesan - fried breaded eggplant, fresh mozzarella, lettuce and tomatoes
gruyere and sundried tomato jam
gruyere and caramelized onions
swiss cheese, lettuce, tomatoes, mustard, pickles - my version of a veggie cuban sandwich
Madelyn
KarmaFreeCooking
America's Heroes, Grinders, Subs, and More
When in Philly Sarcone's is a must for hoagies, Tony Luke's for steaks, roast pork, broccoli rabe...everything else...I'm a hungry man far from home
What's the Best Cheese for Cheeseburgers?
I put blue cheese crumbles, bacon, and diced red onion *in* my burger patties the last time I made burgers and they were heavenly...
What's the Best Cheese for Cheeseburgers?
I'll eat American, but I prefer almost everything else. I like strong tasting cheese like extra sharp cheddar, bleu and gorgonzola and one of my faves is smoked mozzarella. Other smoked cheeses are also tasty on burgers.
America's Heroes, Grinders, Subs, and More
If you're ever in Seattle, don't miss out on Tubs Subs: http://www.tubssubs.com/
America's Heroes, Grinders, Subs, and More
I'm 37, have lived my whole life in Connecticut, and am adding my support to the fact that grinders are available both hot and cold. You can get cold cold-cut grinders or hot grinders like chicken parm, meatball, or sausage and peppers. Cheese choices are either just provolone or provolone and American. Lettuce and tomato are usually options, as are oil and vinegar. Roasted peppers are pretty standard, too.
America's Heroes, Grinders, Subs, and More
Dressed poboys do not typically include mustard or onions. The lettuce must be shredded and in my opinion, soft butter on the bread prior to mayo. One famous bread producer is Leidenheimer bakery.
America's Heroes, Grinders, Subs, and More
Great post on a vital topic! All those photos above have my stomach growling with the memories of four years spent at the legendary Hoagie Haven in Princeton:
I must have eaten at least 2 sandwiches a week from them. My meal of choice was the "pizza cheesesteak" - cheesesteak cooked flat, provolone cheese and tomato sauce. To that, I would add grilled onions, shredded iceberg lettuce and a little bit of ketchup for sweetness.
I wonder if my digestive track could still handle one of these?
America's Heroes, Grinders, Subs, and More
now i'm ready to hop a flight back home to New Jersey and head into Edison to the Tastee sub shop for one of their amazing sandwiches!!!
America's Heroes, Grinders, Subs, and More
I would like to second (fifth?) the comment(s) about grinders being hot or cold. I grew up in Connecticut, and not until my teenage years did I even realize other names existed for grinders. It's a pretty all-encompassing term.
America's Heroes, Grinders, Subs, and More
BTW, does anyone else feel like singing Adam Sandler's Lunchlady song after reading this? (while wiping the drool from my chin)
hoagies and grinders, hoagies and grinders!
America's Heroes, Grinders, Subs, and More
They're bombers in Buffalo, NY, and they're also called subs. Great thread...I know what I'm having for dinner tonight!
@ladymarmalade - thanks for not calling it beef on wick...ugh...that's a pet peeve of mine! lol
America's Heroes, Grinders, Subs, and More
I never really got into the italian beef when I went to school in Chicago. I guess I gravitated more towards hot dogs (R.I.P. Devil Dogs), gyros (yeeros)and stuffed pizza (Giordanos) those days. I always found it too soggy, even when dry. I think that's why I never get tomato in my subs or sandwiches unless the bread is thick and crusty. Now that I am in NY I tend to eat hoagies from the corner bodegas.
America's Heroes, Grinders, Subs, and More
@Just Nancy: Hey, I'm up for sriracha on almost anything. But it's weaksauce on bahn mi. AND it deprives you of the pleasure of hot hot hot hot quenched by nibbling on a more pate-and-veggie edge until you're again prepared to be possibly surprised.
America's Heroes, Grinders, Subs, and More
I am a Philly Roast Pork Italian fan deluxe. Especially DiNic's and Tony Luke's. However, on a recent trip to New Orleans I sampled a Shrimp Po Boy at a little gem of a sandwich shop call Domilise's that came very close to dethroning those Brotherly Love treasures. Here's a peek:
http://www.flickr.com/photos/pauliegee/sets/72157606497780402/
Ciao,
Paulie Gee
America's Heroes, Grinders, Subs, and More
OMG
As soon as I saw the top picture I had to scroll to the italian beef & follow through to the flickr because I knew EXACTLY where the sandwich came from - and was totally right. I'm an IL native that's been in AR for 11 years, and only once in that time have I transported the bucket 'o beef, jus & buns back here to share the love with my friends. Damn you article, for making me want Portillo's like .. well, like something really necessary but not quite oxygen.
*drool*
America's Heroes, Grinders, Subs, and More
agree with the above comments on grinders -- you can get cold AND hot, at least you can in concord, ma where i grew up!
i always preferred the steak tip and peppers grinder (hot).
America's Heroes, Grinders, Subs, and More
@serpentine: Yikes! Sriracha on banh mi is totally not cool? I didn't know that and yes, at a couple of places in the NYC area, sriracha is definitely present. But in all local versions, there's chilies, too – usually those fierce little bird chilies but Hanco's in Brooklyn does a fresh sliced jalapeno.
America's Heroes, Grinders, Subs, and More
Nice roundup, Jenn. I had to go get a sandwich for lunch after this! Any post that does that is a post that hit the mark.
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Mediterranean Vegetable Grilled Wrap
Posted by paninikathy, January 11, 2009 at 4:55 PM
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About paninikathy
Website: http://www.paninihappy.com
Location: San Diego, CA
About: I love cooking almost as much as I love eating! My latest obsession is panini, specifically inventing new "American-style" recipes through a lot of trial and error. Nothing beats experimentation for stretching one's culinary skills!!
Favorite foods: I'm bad - my favorites are pizza, fries and cookies :-) Oh, and sushi too.
Last bite on earth: There's a sushi roll that's sometimes called a Pizza Roll or a Dynamite Roll, depending on the restaurant. It's baked, with salmon on the outside and this mayonnaise-y sauce on top - a warm and amazingly gratifying bite!

"Panini spread" is a pretty general term, isn't it? I'm envisioning some kind of pesto or aoili? I'm sure it'll make a great grilled turkey or ham sandwich.