Like any other week, our refrigerator is stocked with an assortment of deli meats, including (this week) turkey, Swiss cheese, and hard salami. Generally, this translates to a week full of boring meat-and-cheese sandwiches, but my being home grants me access to the panini press, perhaps our most transformative, if not respected appliance. This implement can turn any sandwich into a crusty and juicy masterpiece, granted copious amounts of extra virgin olive oil is spread on the contact surfaces. Still, this sandwich could not be grill-worthy without one more ingredient: gussied-up mayonnaise. Much unlike the panini press, special mayo garners an almost divine respect in our household. Heck, my mother literally preaches to all who will listen the wonders that this sometimes-not-so-simple condiment can work. Neither of our go-to mayos (chipotle and pesto) were suitable for this application. I needed something more savory and tangy, but not spicy, to offset the overall unoffensive deli meats. This is what I came up with:
-In order of amount-
-Low fat mayo
-Dijon mustard
-Worcestershire sauce
-Finely chopped olives
-Balsamic vinegar
-Basil
-Oregano
-Thyme
All of the ingredients were then placed on two slices of crusty Trader Joe's Panini Bread and grilled on the press until golden. I must say that I was pleasantly surprised of the result. The Balsamic vinegar and Worcestershire don't add bite. but rather a nice tang that cuts through the fatty salami. The herbs add nice depth to the sandwich, and you can't go wrong with mustard. Overall lunch rating : [7/10]. Not bad for the unassuming ingredients.
-DV
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