I was searching for a lunch idea, with an eye toward limiting the consumption of meat, fowl, and fish to only one meal a day, and found a great one in Nancy Silverton's Sandwich Book: an open-faced sandwich of thinly sliced cremini mushrooms grilled in a panini press.
The mushrooms were on hand from the local farmers market. I had baked focaccia with Kalamata olives the day before and the leftover bread was easy to slice into appropriate panini-sized pieces. I brushed olive oil on one side of the bread, flipped it over, layered on the mushroom slices, then dabbed a bit more olive oil onto the mushrooms along with a sprinkle of salt. Into the panini press it went and just minutes later lunch was ready.
The sandwich looks a bit drab - lots of brown - but this version of Nancy Silverton's sandwich tastes fabulous. The focaccia was crunchy from the panini machine and its olives gave the sandwich a nice bite. With good quality olive oil and locally grown cremini mushrooms, this was really good. I definitely will be using this cookbook more in the future; it is full of great looking recipes.
Post a Comment