We’ve managed to make it out to Cymplify a few times for their 1st Friday Food Truck Rallies. It’s always fun to get a few dishes from different places, enjoy a good beer, nice music and run into random friends. Soup to Nuts is one of the regular food trucks there and one night we had a delicious sandwich there that inspired this panini. Many variations could be made, but I highly recommend keeping the blueberries. OK, this isn’t much of a recipe, but do you really need one? Here’s something for those that want more detail–just add a handful of blueberries.
Arugula, Turkey, Blueberry and Mozzarella Panini
Recipe type: Sandwich
- Assemble the panini and cook
The Fine Cooking Raw Asparagus Pesto recipe sounded good, and the picture that went along with it sealed the deal. I was tempted to increase the garlic, but was glad I stuck with the small clove as it was good, but more would have been too much.
We’ve used Charle van Over’s Best Bread Ever recipe for many years now, so I made some bagettes and added ham and cheese. We served it with sweet potato fries.
Overall, while you need to be around most of the day, there’s not that much involved in making this, and it was very good.
These Portabella and Halloumi “Burgers” looked really good, but I wasn’t able to find Halloumi cheese, which is apparently a cheese that can be grilled on its own…Plus I had a craving for some focaccia. I made the focaccia recipe many years ago when it came out in Fine Cooking, and it is really good…though I had forgotten how long it takes. I was able to squeeze it into a day in the fridge, and one evening after work letting it warm up, rest a bit and cook, but it probably could have used more time to rest (the recipe calls for about 5hrs between taking it out of the fridge and cooking it!). But, it was still really good.
For the burgers we used:
- 4 Portabella mushrooms
- 3 1/2 Tbs balsamic vinegar
- 2 Tbs olive oil
- Tomato slices
- Basil leaves
- We topped it with either some smoked gouda or feta cheese (didn’t have enough gouda for everyone)
This was last night’s meal. We make the Mostly Whole Wheat Baguettes from TFMCB Sunday night. It ended up being a bit on the heavy side, but still worked alright for the paninis.
Based on a sandwich that we love from a local restaurant, we put sliced apples, brie and ham in them!
The brie melts and starts dripping out the sides, the apples add a bit of sweetness…a great combination!
Add in some broccoli for veggies and it was a really nice meal. Lunch leftovers were a treat too!