A Ministry of Christian Chefs International (CCI)

Thursday, November 1, 2012

November 2012

"My sisters got me a panini maker....
I was having trouble making sandwiches and you saved me!
You want to make a panini?
Get a frying pan. Put the bread on there. Put stuff on bread. 

Wait five minutes. Turn it over. Wait five minutes. 
Then punch it with your fist. Here's your panini!"
- John Pinette, Still Hungry (2011)

When you cook all day, cooking is usually the last thing you want to do when you come home, yet, people still need to eat. Besides paninis, a sandwich is a great way to make something tasty that doesn’t take a lot of time to prepare. After all, although you may be tired of cooking, who gets tired of eating? Try one of the recipes below for a quick and tasty treat, and then just enjoy your time away from the kitchen!

Susanna Krizo
Board of Directors, CCI


Shrimp Sandwich

2 dl/1 cup salad shrimp 

0,5 dl / ¼ cup Mayonnaise 

1,5 dl/ ¾ cup crème fraiche 

Fresh Dill 

0,5 tsp salt 

0,5 tsp black pepper

¼ Cucumber

Chop the dill, and cut the shrimp and cucumber into small pieces.
Combine crème fraiche and mayonnaise in a bowl.
Add dill, shrimp, cucumber, salt and blackpepper and mix gently.
Spread on a baguette and enjoy!

Croissant with Brie

4 croissants
160 g Brie Cheese
100 g Spinach
1 Garlic clove

Heat up the grill, or oven
Chop the garlic
Sautee spinach with oil and garlic about 1-2 minutes at medium heat.
Cut the croissants in half. Place the spinach and the sliced brie inside the croissant
Cook until the cheese melts, about 2 minutes.

Portabello with Mozzarella and Aioli

4 slices of Sourdough bread
4 leafs of Lettuce
2 Tomatoes
4 Portabello mushrooms
Olive Oil
2 cloves of Garlic
250 g / 0,5 lbs Mozzarella
1 Red Onion


1 Lemon
2 Egg yolks
1 tsp Dijon mustard
2 dl / 1 cup Oil

Preheat the oven to 200 C/ 400 F
Cut the stem off the Portobello mushroom and put on a pan upside down. Slice the garlic, and sprinkle it over the mushroom with salt and pepper, and oil. Cook in the over about 15 minutes.

Place the egg yolks in a bowl, add crushed garlic, lemon juice and Dijon mustard. Stir in the oil slowly until the mixture becomes thick. Add salt and pepper.

Toast the bread in the oven. Add sliced mozzarella on the mushrooms. Place in over for about 5 minutes, or until the cheese has melted some.

Slice tomatoes and red onion. Spread aioli on the toasted bread. Add lettuce, tomatoes and more aioli. Add the mushroom, garnish with red onions and a sprinkle of olive oil.