Cooking
Lots of people pooh pooh the George Foreman grill. Not me. I think it's great for roasting vegetables, making shish kebabs and grilling delicate things like fish. But most of all I love it for being a makeshift panini press.
Last night's grilled sandwich was mozzarella, heirloom tomato and pesto. Perfect with a green salad dotted with olives and shreds of parmesan cheese. It's the end of July and tomatoes are just starting to ripen in California. While I cook with canned tomatoes all year round, when tomatoes and fresh and in season I find the less you mess with them the better.
Heirloom tomatoes come in a wide variety of colors and shapes. But whether your tomatoes are heirloom or not, the best things to do with ripe fresh tomatoes is to make a salad out of them, add them to a sandwich or toss them with pasta. Cooking fresh tomatoes does not enhance them. When they are at their most sweet and delicious, eat them as close to raw as possible. That's what makes this sandwich is so terrific!
Grilled Mozzarella Tomato & Pesto Sandwiches
serves 2
Ingredients
4 slices of sourdough bread
6 slices of fresh mozzarella
1-2 Tablespoons pesto
1 medium tomato, sliced (blot slices with paper towel if excessively juicy)
Instructions
Preheat the grill. Spread two slices of bread with pesto. Top the bread with tomato slices. Top the tomato slices with the cheese then put the second slice of bread on top. Spray the top of the sandwich with cooking spray and place on the grill, top side down, so that you can spray the second side. Close the grill and give the sandwich several minutes to grill until crispy on the outside and oozy on the inside.
Enjoy!
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(apologies to Joss Whedon, et al) Because I'm such a joiner, here's my cheese sandwich, or better known as Panini Caprese. Pesto, fresh mozzarella, and tomato, grilled on rosemary ciabatta (calls for focaccia, but I'm out of semolina); just...
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Cooking
Grilled Mozzarella Tomato & Pesto Sandwiches Recipe
Lots of people pooh pooh the George Foreman grill. Not me. I think it's great for roasting vegetables, making shish kebabs and grilling delicate things like fish. But most of all I love it for being a makeshift panini press.
Last night's grilled sandwich was mozzarella, heirloom tomato and pesto. Perfect with a green salad dotted with olives and shreds of parmesan cheese. It's the end of July and tomatoes are just starting to ripen in California. While I cook with canned tomatoes all year round, when tomatoes and fresh and in season I find the less you mess with them the better.
Heirloom tomatoes come in a wide variety of colors and shapes. But whether your tomatoes are heirloom or not, the best things to do with ripe fresh tomatoes is to make a salad out of them, add them to a sandwich or toss them with pasta. Cooking fresh tomatoes does not enhance them. When they are at their most sweet and delicious, eat them as close to raw as possible. That's what makes this sandwich is so terrific!
Grilled Mozzarella Tomato & Pesto Sandwiches
serves 2
Ingredients
4 slices of sourdough bread
6 slices of fresh mozzarella
1-2 Tablespoons pesto
1 medium tomato, sliced (blot slices with paper towel if excessively juicy)
Instructions
Preheat the grill. Spread two slices of bread with pesto. Top the bread with tomato slices. Top the tomato slices with the cheese then put the second slice of bread on top. Spray the top of the sandwich with cooking spray and place on the grill, top side down, so that you can spray the second side. Close the grill and give the sandwich several minutes to grill until crispy on the outside and oozy on the inside.
Enjoy!
- Grilled Cheese, Pear & Smoked Turkey Sandwich Recipe
Recently I've been having some fun in the kitchen creating recipes using products from Dulcet Cuisine including my favorite, the Madras Curry Mustard. I'm not the only one to have fallen in love with it, it was chosen the grand champion at the...
- Cobb Sandwich: Recipe
I don't know if Mae West ever ate a Cobb Salad, but I bet she would have loved it. After all, she was the one who said "too much of a good thing is wonderful". A Cobb Salad begins with a bed of Romaine lettuce, think of it as your basic crunchy blank...
- Eggplant Parmesan Recipe
There are many versions of eggplant parmesan. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Eggplant parmesan was...
- I'm Not Saying It's The Key To Her Heart, But Stephanie... She Likes Cheese Sandwiches
(apologies to Joss Whedon, et al) Because I'm such a joiner, here's my cheese sandwich, or better known as Panini Caprese. Pesto, fresh mozzarella, and tomato, grilled on rosemary ciabatta (calls for focaccia, but I'm out of semolina); just...
- The Embryonic Journey Continues...
I actually made this 11 March; I've been saving it till the end of the month...but I simply can't wait. Almost immediately following the last EoMEoTE, I started thinking "what can I do next"? It's so addictive And here's what I came up...