As I may or may not have mentioned earlier, I abandoned the better bitter blonde due to elevated stress levels that included a little family strife and a change in where I lay my head at night. The change in locales was supposed to make all my troubles melt away…only it didn’t.
There is one loud, clunky, clutzy, chubby, nocturnal cow living on top of me, and I haven’t slept more than 5 hours at a time since moving in.
I really truly believed that a new apartment (with hardwood floors, no less!) in a great location was going to help me get myself in order and perk up my mood. Unfortunately, it hasn’t worked out that way. So…I went shopping. And while some may feel blue, I feel bleu. (Wow that was cheesy. Oh, God – I can’t stop myself!)
The supermarket is my refuge, and the cheese counter the end of my pilgrimage. I looked in my new (and still mostly empty refrigerator) last night, and counted 5 different types of sparkling water, 2 bottles of white wine and 4 blocks of imported cheese. While water, wine and cheese will normally get me through the most difficult of situations, my current predicament required something a little more substantial: a new toy.
The Cuisinart Griddler™ Panini & Sandwish Press makes everthing from popular panini to great grilled cheese. Designed like professional units, our floating hinge adjusts to sandwich thickness to perfectly grill thin or thick panini and sandwiches. A preset temperature ensures restaurant-quality results -- always crisp and golden brown.
(And yes, the Cuisinart website really does say “Sandwish”!)
We used the press for the first time last night, blending cheeses and meats into a sandwich that was crisp and satisfying. It may not necessarily qualify as a “recipe” persay, but it certainly was tasty and has cemented my press’s role as new favorite toy.
Mozzarella, Prosciutto and Basil Panini
½ ball fresh mozzarella, sliced
3-4 pieces thinly sliced Prosciutto
½ bunch fresh basil, leaves pulled off of stems
1 sliced tomato
1-2 tablespoons prepared pesto
2 5-6” long pieces of Baguette
Heat the panini press. The grill is ready when the light changes from red to green.
To assemble the sandwiches, slice the baguette into 5-6 inch long portions, then in half lengthwise. Spread both sides with pesto and then layer on the remaining ingredients: mozzarella, prosciutto, basil and tomato. Top with the other bread half and place on the grill. Lower the top onto the sandwiches (the light will turn red) and grill until crisp.
Makes two tasty sandwiches, just perfect for dipping in a creamy tomato bisque soup!
Now that I’ve got my brand new toy, I’m very excited to use it. If you have any sandwich combinations that you think I should try, please let me know! Would love to hear your suggestions.