I swear I've received the same copy five times by now.
Each identical issue I might flip through, then it ends up in the recycling bin.
A couple years ago I even got a years' subscription to the magazine, as a gift, and it was pretty good!
This time around, the panini sandwich ideas caught my eye since we received a press for Christmas last year.
This sandwich was a bit unctuous and vinegary but I like that sort of thing. Maybe it would have been better if we split a sandwich and had a tomato soup with it.
The special mayonnaise ingredients:
1/4 cup mayo
2 tsp. minced oil-packed sun-dried tomatoes, chopped
1 tsp. minced garlic
1 tsp. prepared horseradish
1 tsp. ketchup
dash of cayenne pepper
Combine in a small bowl.
Thinly slice 1/3 cup (eyeball it) red onion. I like to use a serrated edged knife for this task.
Put in an equal amount of hot peppers. The recipe suggests pickled sweet cherry peppers but I used what we already had on hand, banana peppers. Sprinkle with some red pepper flakes and pour some banana pepper juice in the bowl to help season the onions a bit. Toss it all together and let sit for at least 5 minutes.
Use freshly grated cheddar. Grate 1/2 cup or so.
Butter up your slices of bread on the panini press side. In retrospect, this is an unnecessary addition of fat, but heck, it tastes good! New years' weight loss resolution not yet in the picture, apparently ;D.
Smear the delicious mayo spread on all four slices after their other sides have been buttered.The mayo spread is so good and the inspiration of many more.
Top with cheese, meat (3 slices Shaw's Italian roast beef), onions & peppers. Sizzle on the press until it smells like it's done!
