Tag: Side Note

Corned Beef and Swiss Panini on Rye

by Pam on March 17, 2013

We had leftover corned beef to use up so I decided to make a quick panini dinner. The corned beef was fairly hard when I took it out of the refrigerator so I crumbled it up, tossed a tablespoon of water on top of it, and microwaved it for 30 seconds. It came out super moist and tender. I then layered it on some light rye bread along with a little mayonnaise and grainy mustard then topped it with a slice of Swiss cheese. The panini maker cooked it to perfection and it turned out to be crispy on the outside and so tasty and flavorful. It was an excellent sandwich and a quick and easy dinner – love that!

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

Break up the corned beef with your fingers and place into a bowl. Add a tablespoon of water to the top of the corned beef then cover with a paper towel. Place into the microwave and heat for 30 seconds. Place a little bit of mayonnaise on top of one slice of bread. Add the corned beef to the top followed by a piece (or two) of Swiss cheese. Spread some grainy mustard on another slice of rye bread then place it 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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Corned Beef and Swiss Panini on Rye

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

Rye bread
Leftover corned beef
Swiss cheese
Mayonnaise
Grainy mustard

Directions:

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

Break up the corned beef with your fingers and place into a bowl. Add a tablespoon of water to the top of the corned beef then cover with a paper towel. Place into the microwave and heat for 30 seconds. Place a little bit of mayonnaise on top of one slice of bread. Add the corned beef to the top followed by a piece (or two) of Swiss cheese. Spread some grainy mustard on another slice of rye bread then place it 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!

Recipe and photos by For the Love of Cooking.net

References

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Green Beans with Lemon and Garlic

by Pam on August 19, 2013

I wanted a simple side dish to serve with the fish and orzo I was making for dinner. I had some green beans, lemon, and garlic so I decided to toss them all together. It was easy to prepare and tasted simple yet delicious. My kids gobbled up their green beans and said they tasted good with the lemon. I love it when my kids eat their veggies – it looks like I’ll be making this recipe again.

Heat the olive oil in a small skillet over medium heat. Add the trimmed green beans and cook, stirring often, for 1 minute. Add the water and cover with a lid; cook for 2 minutes. Remove lid and add the butter, minced garlic, and lemon juice. Season with sea salt and freshly cracked pepper, to taste. Cook, stirring constantly for 1 minute. Serve and enjoy.

Side Note: I used thin Haricots Verts for this recipe. If you use large green beans they may need a longer cooking time.

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Green Beans with Lemon and Garlic

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1 tsp olive oil
1/2 lb green beans, ends trimmed
1 tbsp water
2 tsp butter
1-2 small cloves of garlic, minced
Juice and Zest of 1 lemon
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a small skillet over medium heat. Add the trimmed green beans and cook, stirring often, for 1 minute. Add the water and cover with a lid; cook for 2 minutes. Remove lid and add the butter, minced garlic, and lemon juice. Season with sea salt and freshly cracked pepper, to taste. Cook, stirring constantly for 1 minute. Serve and enjoy.

Side Note: I used thin Haricot Verts for this recipe. If you use large green beans they may take longer to cook.

Recipe and photos by For the Love of Cooking.net

References

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Sharp Cheddar, Avocado, and Tomato Panini

by Pam on May 11, 2014

My daughter was home sick this week so I wanted to make her a special lunch to make her feel better. She has recently discovered a love for sharp cheddar and pepperjack cheese which is exciting for me because she hasn’t liked cheese for years. I made this tasty panini with some leftover roasted garlic bread that I had leftover from our dinner the night before and I layered it with sharp cheddar, tomato slices, and avocado. It was a hit with my daughter and she gobbled up every single bite.

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

Spread some of the shredded cheese on the bread then layer it with tomato and avocado and season with a bit of sea salt and freshly cracked pepper before adding 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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Sharp Cheddar, Avocado, and Tomato Panini

Yield: 1

Cook Time: 5 min.

Ingredients:

2 slices of bread (I used roasted garlic)
Sharp cheddar, shredded
Tomato slices
Avocado slices
Sea salt and freshly cracked pepper, to taste

Directions:

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

Spread some of the shredded cheese on the bread then layer it with tomato and avocado and season with a bit of sea salt and freshly cracked pepper before adding 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!

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)