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
Editor
Board of Directors, CCI
Secretary
________________________________
Editor
Board of Directors, CCI
Secretary
________________________________
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!
Spread on a baguette and enjoy!
Croissant with Brie
4
croissants
160
g Brie Cheese
100
g Spinach
1
Garlic clove
Oil
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
250 g / 0,5 lbs Mozzarella
1 Red Onion
Aioli
1 Lemon
2 Egg yolks
1 tsp Dijon mustard
2 dl / 1 cup Oil
Garlic
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.