Mock Paninis with Spinach Vinaigrette Salad
by Jes Mostek
|
|
|
Rating Details:
No rating information for Mock Paninis with Spinach Vinaigrette Salad
Hide Rating Details
|
|
|
|
Recipes:
|
Creamy Pesto Sauce
by Jes Mostek
serves: 4
|
|
|
|
| |
|
| Ingredients: |
| |
1/4 c. |
|
pine nuts, or almonds |
| |
3 clove |
|
fresh garlic (or 1/2 tsp. powder per clove) |
| |
1 1/2 c. |
|
fresh basil leaves |
| |
1/4 c. |
|
olive oil |
| |
1/3 c. |
|
Parmesan cheese |
| |
1/3 c. |
|
mayonnaise |
| |
1/4 tsp. |
|
ground nutmeg |
| |
1/2 tsp. |
|
salt |
| |
1/4 tsp. |
|
pepper |
| Directions: |
| |
Toast nuts over the stove-top on a dry skillet over medium heat for about 5 minutes, stirring every few seconds (until nuts start to turn a golden brown and emit a light fragrance).
In a food processor or blender, combine toasted nuts, garlic, basil, olive oil, parmesan, mayonnaise, nutmeg, salt and pepper. Process until a coarse paste is formed.
|
|
Mock Paninis
by Jes Mostek
serves: 4
|
|
|
|
| |
|
| Ingredients: |
| |
1 loaf |
|
Focaccia bread |
| |
1/2 c. |
|
"Creamy Pesto Sauce" |
| |
1 lb. |
|
turkey lunchmeat |
| |
1 lb. |
|
ham lunchmeat |
| |
1 (16 oz.) pkg. |
|
sliced provolone cheese |
| |
1 (14.5 oz.) can |
|
artichoke hearts, drained and sliced |
| |
1/4 c. |
|
olive oil, divided, for grilling |
| Directions: |
| |
Cut Focaccia loaf horizontally so you have two round discs. Spread “Creamy Pesto Sauce” evenly on cut sides of both halves of the bread. On the bottom half, layer: meats, cheese, and sliced artichoke hearts. Top with other half of bread. Cut sandwich into quarters and brush tops and bottoms with small amount of olive oil.
Brush bottom of sauté or frying pan with olive oil and place on burner over medium heat. When pan reaches desired temperature (oil in pan will “ripple” but not smoke), add sandwiches and grill until cheese melts, flipping sandwiches halfway through cooking time (about 3 minutes on each side).
|
|
Spinach Vinaigrette Salad
by Jes Mostek
serves: 4
|
|
|
|
| |
|
| Ingredients: |
| |
1 bag |
|
fresh spinach leaves, rinsed and dried |
| |
2 |
|
ripe roma tomatoes, sliced |
| |
1/2 c. |
|
red onion, thinly sliced |
| |
1/2 c. |
|
coarsely chopped pecans or walnuts |
| |
1/4 c. |
|
crumbled gorgonzola cheese |
| |
1/2 c. |
|
botttled vinaigrette dressing |
| Directions: |
| |
Toss spinach leaves, tomatoes, onion, nuts, cheese and vinaigrette. Serve promptly.
|
|
|
