I am not a big fan of just plain sanwiches, they are sometimes a little boring to me. But Paninis are a whole other story! They are my favorite of all sandwiches, gooey cheese, warm toasty bread and warm inside. I’m playing around a bit with some combinations – part of creating “the Menu.” Here is a really good one.
I made this sandwich with the 12-grain bread I had, but I’m going to make a batch of ciabatta and try it with that bread (you could also buy some ciabatta)
2 slices bread (preferrable artisan type – ciabatta or foccacia)
generous portion of thin sliced pastrami
handful of sliced pepperocinis
handful of sliced roasted red peppers*
2 slices of cheddar cheese
2T. Sundried tomato spread (see recipe below)
Take one slice of bread and place the cheese, pastrami and the peppers.
Now to make the Tomato Spread!
The grocery store near me has an olive bar which consists of really good sundried tomatoes in oil (the ones in oil are soft and easier to use than in a dry package). Or you could take 3-4 roma tomatoes, slice them in half and roast them in your oven @ 450 for 30 minutes or until they are shriveled a bit.
Mix half a stick of cream cheese (4 oz.) and enough sundried tomatoes to equal about 3-4 small roma tomatoes.
Now place the spread on the remaining slice of bread and place it on top of the pastrami side. Now I don’t have a fancy panini grill but if you do, heat it up. Instead I use the small George Foreman grill I have and it comes out just the same. You could also cook the panini in a skillet or cast iron skillet and use a brick wrapped in foil to place on top of your sandwich, part way through flip the sandwich so both sides are toasty and everything is melty. Notice I don’t use oil or butter but you can if you’d like.
And now you can dig in!!!
*I like to roast peppers slice them and put them in the fridge for a week or freezer if I won’t use them right away, this way I always have fresh roasted peppers.