Projo Football Food & Spirits

Sandwiches: January 2008 Archives

A Saturday night game will sure make everyone hungry.

Panini, those perfectly grilled Italian sandwiches, make a great simple supper. This recipe comes from Chicago Tribune’s Joe Gray.

MORTADELLA, PROVOLONE AND ROASTED PEPPER PANINI

1 jar (7 ounces) roasted red peppers, rinsed, drained
1 clove garlic, minced
Freshly ground pepper
8 slices rustic Italian bread, 1 2-inch thick
8 slices mortadella, about 8 ounces
4 slices aged provolone
1 bunch baby arugula
1 tablespoon olive oil, if needed
1. Place peppers, garlic and pepper to taste in the bowl of a food processor; pulse just until it becomes a rough paste. Set aside.
2. Place 4 bread slices on counter; divide mortadella slices among them. Layer with provolone and the roasted red pepper spread; top with arugula. Place top slice on sandwiches, pressing down gently; set aside.
3. Heat panini pan, grill pan or cast-iron skillet over medium-high heat until hot. (If using a skillet, brush tops and bottoms of sandwiches with a little olive oil.) Place 2 sandwiches at a time in pan; top with panini pan top, or a heavy skillet or a foil-wrapped brick. Cook until golden and cheese melts, about 3-6 minutes per side. Repeat with remaining panini.

Preparation time: 15 minutes
Cooking time: 12 minutes
Yield: 4 servings

Nutrition information per serving: 477 calories, 58 percent of calories from fat, 31 g fat, 13 g saturated fat, 61 mg cholesterol, 24 g carbohydrates, 25 g protein, 1,478 mg sodium, 2 g fiber

As the McCormick spice folks put together their look at the world of taste for 2008, they shared some recipes that paired flavors. Rye whiskey and roast beef sound like football food to me. If you don't have a panini press, put a bit of olive oil in a skillet and warm it up. Put the sandwich on it and press down with a plate or bacon press. Flip over and do the other side and you have a panini sandwich.

RYE ON RYE ROAST BEEF PANINI
1 can (14 1/2 ounces) beef broth
1/3 cup rye whiskey
1 1/2 teaspoons sage, divided
1/2 cup mayonnaise
2 tablespoons prepared horseradish
8 slices hearty rye bread with seeds (1/2-inch thick)
1 pound thinly sliced deli roast beef
1/2 cup jarred roasted red bell peppers, drained and sliced
2 cups arugula leaves

Preheat electric panini maker according to manufacturer’s directions. Meanwhile, mix beef broth, rye whiskey and 1 teaspoon of the sage in medium saucepan. Bring to simmer on medium heat. Set aside, keeping au jus warm while preparing sandwiches.
Mix mayonnaise, horseradish and remaining 1/2 teaspoon sage in small bowl. Lightly brush one side of each slice of bread with olive oil. Place bread, oiled side down, on a clean work surface. Spread top of each slice with 1 tablespoon of sage mayonnaise. Top 4 bread slices with roast beef, red bell peppers and arugula. Top each with second slice of bread, oiled side up.
Place 2 sandwiches at a time on preheated panini maker. Cook 3 to 5 minutes or until bread is crisp and dark golden brown. Cut each sandwich in half. Serve with au jus for dipping.
Makes 4 servings.
Test Kitchen Tip: Rye whiskey is an American whiskey with a flavor similar to a smooth, rich bourbon.