Thursday, August 5, 2010

Buffalo Panini's

One of Mark and I's wedding gifts was a Cuisinart griddle/panini maker (thanks aunt Jane and Uncle Steve), and we are obsessed with using it! If you don't have one, you can make them in a fry pan, and just put a heavy pan on top of the sandwich or a cast iron pan would work even better.  The best part is that the possibilities are endless.  You can make sandwiches, desserts, bacon....

Buffalo Panini
1/2 lb. buffalo turkey deli meat
1/4 lb jalapeno cheese (or a spicy cheese)
1/2 red onion (cut into slices)
1 jar jalapeno slices
1 tomato
1 cup baby spinach
Focaccia bread  or any bread you want

Special Sauce
1/4 cup mayo
2 tbp buffalo sauce

Heat the panini press on high heat, and cook the panini until the cheese is melted and the bread is as crispy as you want it.  The other trick to this panini is to put cheese on both sides of the bread so it all sticks together.

We are lucky to have a lot of places in Keene to get fresh bread, and the Keene Fresh Salad Co. has the best fococcia bread.  It is so moist, from all the olive oil, and it also crisps up well.

This was the first time that we made this type of panini and it was delicious.  I am obsessed with buffalo chicken tenders, and I am sure that would be an awesome upgrade to this dish.  Mark makes THE BEST buffalo chicken tenders (that recipe will come soon).  The red onion, jalapeno, and baby spinach add a great complement to the buffalo turkey, spicy cheese, and the "special sauce".  These panini's are also so big, that they are a meal in itself.

comprendere cucinare,

Mary Proulx

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