So, my latest sandwich-kick idea is an Italian Panini. A Panini is an italian sandwich, that is cooked and pressed, so that the outside of the bread is a little crunchy and the inside is warm and gooey from melted cheese. Is there any way that you could put melted cheese inside foccacia rolls, melt it and it wasn’t going to taste good? I think not.
There’s a lot of different things you could do here. Add some chicken. Fontina instead of provolone. Mix pesto into a little mayo and have pesto mayo. Add soppresetta. Add hot peppers. You get the drill. Continue reading Italian Panini
After the Holidays I am trying to drop a few pounds and eat lighter (sound fimiliar?). This is a recipe I found that was pretty light already but I made a few additional tweaks to make it even lighter while keeping all the flavor. The only way I can eat lighter is to make sure the dishes have a lot of flavor. I don’t want to eat bland food, life is too short to eat bland food!
The original recipe had you put 2 slices of proscuitto and 2 slices of cheese on each roulade. I put only 1 of each, kept the flavor but saved those calories. The original used 3 Tbsp of butter to give a richness to the sauce. I elimated the butter, added shallots and scallions for flavor and reduced the sauce longer. These tweaks saved more fat and calories but the end result was really good. Two thumbs up from Bill so I know it passed the taste test! I served it with sauteed broccolini to make it a complete meal. Continue reading Chicken Roulades with Mushroom Sauce