A panini is delicious on its own or perhaps paired with soup, fries or a salad. The panini has evolved over the years and may be enjoyed as a breakfast, lunch, casual dinner or even a dessert. One panini I truly enjoy is the asparagus, sun-dried tomato & goat cheese panini. The delectable ingredients offset each other; each bite explodes with the savory flavors of this recipe.
asparagus, sun-dried tomato
& goat cheese
adapted from
Panini
Melanie Barnard
Ingredients
1 6-8 ounce small French baguette
1/4 cup sliced olive oil-packed sun- dried tomatoes
1 tablespoon oil reserved
3 ounces goat cheese at room temperature
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh thyme
1/4 pound blanched asparagus
Directions
1. Preheat the sandwich grill. Place the bread pieces, cut side down, on a work surface and brush the crust sides with the reserve oil. Turn and spread the goat cheese on the cut sides of the bread, then sprinkle with the vinegar, chives, thyme, dividing the ingredients evenly. Arrange half the asparagus on each bottom half. Cover with the top halves, cheese sides down and press to pack gently.
2. Place the panini on the grill, close the top plate and cook until the bread is golden and toasted, the cheese is melted and the asparagus is warm, 3-5 minutes. Cut each sandwich on the diagonal and serve right away.
asparagus, sun-dried tomato
& goat cheese
adapted from
Panini
Melanie Barnard
1 6-8 ounce small French baguette
1/4 cup sliced olive oil-packed sun- dried tomatoes
1 tablespoon oil reserved
3 ounces goat cheese at room temperature
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh thyme
1/4 pound blanched asparagus
Directions
1. Preheat the sandwich grill. Place the bread pieces, cut side down, on a work surface and brush the crust sides with the reserve oil. Turn and spread the goat cheese on the cut sides of the bread, then sprinkle with the vinegar, chives, thyme, dividing the ingredients evenly. Arrange half the asparagus on each bottom half. Cover with the top halves, cheese sides down and press to pack gently.
2. Place the panini on the grill, close the top plate and cook until the bread is golden and toasted, the cheese is melted and the asparagus is warm, 3-5 minutes. Cut each sandwich on the diagonal and serve right away.
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