Tag: mayonnaise

Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

by Pam on December 16, 2013

My friend Simon recently made us sandwiches while visiting his home and he used this amazing basil mayonnaise on them that he made. I was instantly hooked and couldn’t wait to re-create it at home. I made paninis this weekend and added some homemade basil mayonnaise to them. They turned out INCREDIBLE! I seriously could eat these sandwiches everyday!

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Preheat your panini grill or a grill pan over medium heat.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

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Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

Yield: 2

Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 min.

Ingredients:

Basil Mayonnaise:

1/4 cup olive oil mayonnaise
2 tbsp fresh basil, finely chopped
1 clove of garlic, minced
Sea salt, to taste
Dash of white pepper
Dash of cayenne pepper

Sandwich:

4 slices of French bread
Basil mayonnaise
Extra sharp white cheddar
Turkey, sliced
Tomato, sliced
Avocado, sliced

Directions:

Preheat your panini grill or a grill pan over medium heat.

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

References

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Recipe Swiss chard pancakes with almond mayonnaise – Italian Cuisine

Ingredients

500 g potatoes
500 g Swiss chard
120 g breadcrumbs
100 g flour
30 g peeled almonds
lemon
nutmeg
potato starch
turmeric powder
paprika powder
peanut oil
salt

Duration: 1 h

Level: Middle

Dose: 6 people

For the recipe of chard fritters with almond mayonnaise, peel the potatoes, cut them into cubes and boil them in plenty of boiling salted water for 10 minutes; drain and let them cool. Check the head of the beets and separate the white ribs with the green leaves. Boil the chard leaves in salted water for 5-6 minutes, drain them keeping the boiling water on the fire, cool them in cold water and chop them. Cut the ribs into cubes and boil them in the same water as the leaves for 5 minutes.

In a bowl mix the potatoes, the beets, both the ribs and the chopped leaves, 2 tablespoons of potato starch, a sprinkling of nutmeg, a pinch of salt and the grated 1/4 lemon rind. Shape the dough into 20 balls of about 35 g each. Mix the flour and a pinch of salt in 170 g of water, making a batter. Divide the breadcrumbs into 3 parts: flavor one part with a tablespoon of turmeric, another with a spoonful of paprika and leave the last natural.

Dip the balls gradually in the batter, then pass them in the breadcrumbs alternating the aromas to taste. Blend the almonds and 70 g of water with the mixer until you get a homogeneous milk; add 2 tablespoons of lemon juice, a pinch of salt and continue to blend blending 150 g of peanut oil, making a vegetable mayonnaise. Season to taste with a teaspoon of licorice powder. Fry the balls in plenty of hot peanut oil for 2-3 minutes, gradually drain them on kitchen paper and serve hot with the almond mayonnaise.

Mayonnaise Cake – Recipe mayonnaise cake – Italian Cuisine

In a large bowl, whisk the eggs with the sugar for at least 10 minutes: they will have to triple in volume.
Then add the milk flush, continuing to whisk. Also incorporate the sifted flour and baking powder, salt and finally mayonnaise and lemon peel.

Pour the mixture into a mold lined with parchment paper, then bake in a preheated static oven at 180 ° C and cook for about 45 minutes.

The mayonnaise cake is ready: let it cool before slicing and serving.

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