"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sandwiches & Wraps
Click Here to Login
Thread Tools Display Modes
Old 06-11-2007, 11:01 AM   #31
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Make a basil olive oil with, well, basil, olive oil, kosher salt, and garlic. It needs to be fairly thin but still full of basil. I do this in a blender or food processor if I'm making a bigger batch.

Cut ciabatta, drizzle both halves with the oil and start piling on:

mesclun mix
water-packed mozzarella (drizzled with some of the same oil)
grilled and thickly sliced portabella mushrooms
roasted red peppers
chopped kalamata olives
layer of prosciutto

Place in panini maker and cook until crunchy on outside.

It "don't get no better"!! You can use the same ingredients as above (I usually minus the mushrooms for this) and make a GREAT salad and use the basil oil as a dressing.

Keep the basil oil in the refrigerator and use within a week or two.

This salad and beer can chicken is a staple meal for us in the summer. The next day I always have left-over salad to make this sandwich. You can VERY easily leave off the mushrooms if you don't want to mess with them, or don't like them. The key for me is an ample amount of the mesclun mix.


"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:34 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.