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Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar [Jennifer Denton, Jason Denton, Kathryn Kellinger] on beugradisepeat.ga *FREE* shipping.
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As a partner to a late morning cappuccino, tramezzini help pave the way to lunch, acting as savory and fast snacks. Paired with Black Olive Pesto this tramezzini features staples of the Mediterranean.

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Cover and refrigerate until ready to use can be made up to 2 days ahead. Lay the bread slices on a clean work surface and spread each with about 1 tablespoon of Black Olive Pesto. Spread the tuna mixture over half of the slices in a thin but even layer. Cover with the remaining slices of white bread. Before serving, remove the crusts with a serrated knife and slice diagonally. Spread 4 of the bread slices on a work surface. Top the sandwiches with a generous sprinkling of arugula leaves, a drizzle of olive oil, and then 2 thin slices of Grana Padano per sandwich.

Finish with the remaining slices of bread. Before serving, remove the crusts with a serrated knife. Cut the sandwiches in triangles and serve. Wrapped in wax paper, this is the lunch to take on the road. Spread a thin layer of Basil Pesto over each slice of white bread. Cover half of the bread slices with sliced mozzarella.

Season with salt and pepper before covering with the remaining slices of bread. Before serving, use a serrated knife to remove the crusts and cut each sandwich into triangles. We use our Oven-Roasted Tomatoes to make this a year-round favorite. And, as always, the impact of homemade mayonnaise cannot be overstated.

Cook until browned and nearly crisp, about 5 minutes. Use a slotted spoon to transfer the cooked pancetta to a paper towel—lined plate. Spread each slice of bread with Lemon Mayonnaise and then a sprinkling of browned pancetta. Follow with 2 or 3 tomato slices, and then season with salt and pepper. Top with small handfuls of chopped arugula before covering with the remaining slices of bread. Before serving, use a serrated knife to remove the crusts and cut the sandwiches into triangles.

The richness comes from a generous amount of mayonnaise, as is typical of the authentic article. On a foil-lined baking sheet, rub the chicken breasts with the olive oil and season with salt and pepper. Remove from the oven and let cool to room temperature. Transfer to a mixing bowl.


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Add the Roasted Garlic Mayonnaise and mix gently to combine. Cover with plastic wrap and chill for at least 2 hours in the refrigerator. The chicken salad can be made up to 2 days ahead. Place 4 slices of the white bread on a clean work surface. Serve immediately or prepare a tray, cover with damp paper towels, and serve within an hour or two. Flecks of asparagus add crisp, green appeal.

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Bring a medium saucepan of water to a boil. Reduce the heat so that the water simmers gently. Using a slotted spoon, gently lower the eggs into the water. Cook for 11 minutes and then let cool. While the eggs are cooking, grill the asparagus on a preheated panini grill. Grill them for 1 minute until they are warm but still have a degree of crispness to them. Break the yolks with a fork, mashing gently until the yolks resemble cornmeal.

Add the sliced asparagus.

Roughly chop the whites into small but uneven pieces. Transfer to the mixing bowl and add the mayonnaise. Gently fold the ingredients together. The egg salad should have a creamy consistency, so add a tablespoon or two more mayonnaise if necessary. Add the salt and pepper. Place half of the white bread slices on a clean work surface. Before serving, use a serrated knife to remove the crusts from the sandwiches and cut into triangles.

Lay 4 of the bread slices out on a clean work surface. Divide the sliced cacciatorini among them and then top with a light layer of Sweet Onions and then 2 slices of Oven-Roasted Tomatoes. Cover with the remaining bread slices. Using a serrated knife, remove the crusts from the sandwiches and cut into triangles. While chicken liver crostini are typical of Tuscany, we also serve this slightly spicy spread as a tramezzino.

With a slick of Sun-dried Tomato Pesto and watercress, this makes a superb lunch.

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Simple Italian Sandwiches

Store extra chicken liver by pressing plastic wrap to the surface of the chicken liver and refrigerating for up to 2 days. The livers should have no pink to them.


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Uncover the pot, raise the heat, and continue to cook until the liquid has reduced by half, about 3 minutes, stirring constantly. Transfer the contents of the pot to a blender, add the caperberries and puree until the mixture is smooth and sandwiches soft, about 3 minutes. The liver can be refrigerated in an airtight container for up to 3 days. Let come to room temperature before using. To serve, spread the chicken liver mixture over 4 slices of the bread. Top with a generous sprinkling of watercress.

Spread the remaining slices of bread with a thin layer of Sun-dried Tomato Pesto and top with the chicken liver and remaining watercress. Use a serrated knife to remove the crusts and then halve each sandwich diagonally. In a food processor, combine the Lemon Mayonnaise and the Peperonata. Pulse until the red pepper mixture is thoroughly worked into the mayonnaise. Toss to coat. Spread the shrimp on a small baking sheet and transfer to the preheated oven.

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Remove the tails and shells. Roughly chop the shrimp into chunks and transfer to a medium mixing bowl. Add the red pepper mayonnaise. Add salt to taste. Stir with a rubber spatula until well combined. Cover with plastic wrap and chill for at least 1 hour or over-night. Season each sandwich with freshly ground pepper before topping with the remaining slices of bread. Antipasti are a great way to set the tone for an evening or afternoon of leisurely eating.