Grill? In Your Dreams!
I may need to pay closer attention the next time someone tells me to eat my vegetables. Today’s recipe required me to grill portabello mushrooms and eggplant. I don’t think I consciously put these veggie recipes off until the end, but I have to admit they don’t excite me as much as the bison burgers. I thought I would be OK grilling in November. I knew it would probably be cold, but what I didn’t count on was the first snow of the season.
I suppose I didn’t have to wear shorts, but the grilling was only about 5 minutes of the cooking and I watched from the comfort of my window for about 4 minutes of that time. I spent a good amount of time in the kitchen preparing these sandwiches and as you know it can get as hot as Hell in there.
The Veggie and Cheese Panini is sort of like the kitchen sink of veggie sandwiches.
Slice of Tomato
Sliced Grilled Portabello Mushroom
Roasted Red Pepper
Grilled Egg Plant
Mixed Course Ground Mustard and Homemade Mayo
I am going to confess that these sandwiches look much prettier before I cooked them. Being Panini’s the recipe calls for a panini sandwich press. I have made cubans in the past and used a second frying pan to press the sandwiches with great success. Using this method on the Veggie panini’s had mixed results. We ended up with some fried tasty bundles of food, but I am not sure you could call them sandwiches. We all used a fork and a knife to eat them instead of picking the sandwiches up. I was probably the most reluctant to yield this basic functionality of a sandwich and kept trying to pick up a different corner of the mess. No luck. The flavors of the finished product combined together to make for a very tasty meal, but I don’t think it will be going in my top ten.
Recipe #152: Veggie and Cheese Panini
Damn Good Dinner Conversation Quote of the Day:
Me: Presentation is half of the meal.
Max: I like the other half better.