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Thursday, February 10, 2011

Roasted Pepper Pannini with Smoked Mozzarella

 I was debating whether a mere sandwich could count as a recipe but soon decided since this is no ordinary sandwich but rather a sandwich that delights all the senses and tantalizes the taste buds-that it counts (please pardon the sandwich dramatics.) Savory roasted garlic, sweet roasted peppers, fresh pesto, creamy ricotta, oozing smoked mozzarella on toasted Foccacia Bread- what more is there to say other than HALLELUJAH! The sandwich does require some preparation but can easily be made with shortcuts using store bought items. Either way, its a winner of epic proportions especially when served with Parmesan crusted baked onion rings.


1 Foccacia Roll
1/2 cup ricotta cheese
3-4 Tbl roasted garlic (slice of the top of a head of garlic, drizzle with olive oil, wrap in foil and throw it in an oven at 350 for an hour till tender- or, just buy it.)
1 roasted red pepper ( broil a red pepper until blistered on all sides, remove to bowl, cover for 15 minutes, until the skin removes easily- or, just buy it.)
1/4 cup basil pesto (basil, pine nuts, garlic, olive oil blended in the food processor, -or, just buy it (see how easy it could be?)
1/3 cup shredded smoked Mozzarella (who invented this genius product? YUM!)

Slice the roll so that it lays open but is not cut totally through. On one side spread the roasted garlic on the other spread the pesto. Spread the ricotta over the roasted garlic, lay the roasted pepper on top and sprinkle with the smoked Mozzarella. Spray a pan with cooking spray and heat on high until hot. Lower to medium heat and place the sandwich in the pan. Weigh down the sandwich with a plate or another pan and let it fry until crispy. Turn the sandwich over and crisp on the other side.
Warning: Cheese may ooze and tempt you to put your hands in the pan. Yes, the burn is worth it.

1 comment:

  1. Many people may have the same ingredients on hand, but it takes a true artiste to assemble such a scrumptious concoction.

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