Green Panini With Roasted Peppers And Gruyere Cheese Food

GREEN PANINI WITH ROASTED PEPPERS AND GRUYERE CHEESE RECIPE

Green panini with roasted peppers and Gruyere cheese Recipe image

When the dinner bell rings and there's no one but you to hear it, is it cause for celebrating with a steak and a glass of wine? Or for whining your way through a bowl of cereal standing at the counter?The answer is yes, as cookbook author Deborah Madison discovers in her latest book, "What We Eat When We Eat Alone," illustrated with funny, sweet drawings by her husband, Patrick McFarlin, and based on interviews with neighbors, cooks, family and friends about their habits when no one else is in the kitchen.With so much attention paid to the pleasures of sharing meals, Madison turns to something that all of us do at some point, perhaps as young adults starting out on our own, or at the breakup of a marriage, or later, after the death of a spouse, or even just when our partners are out for an evening.In a poem that opens one chapter of the book, Daniel Halpern provides elaborate instructions for a leg of lamb dinner, concluding with a toast to the cook -- and the diner: "The company is the best you'll ever have."Not everyone agrees.Madison, whose nine cookbooks include "Vegetarian Cooking for Everyone," says her new book has taught her to like eating alone more than she had as a person who spends most of her working day alone, especially when she was "unhappily single." "It was so joyless to be cooking all this food, trying to really taste it, and then eat it or give it away," she writes."It's so dismaying how many people don't appreciate their own company and value it," she said from New Mexico, where she lives. "I don't want to be like that."--So, what do you eat?The book began when McFarlin, as an icebreaker, began asking people about their solo eating habits. When he made some drawings based on what he'd learned, Madison knew the subject could be a book, and the interviewing continued. She also is working as a menu consultant for a small hotel chain and with some school gardens. She has a book on fruit desserts coming out next spring."What We Eat When We Eat Alone" (Gibbs Smith, $25) is not a book of recipes for smaller portions of the dishes people eat every day. It's full of stories about the way people approach food when they are alone, whether they shop or poke around the fridge; whether they cook or simply assemble what they find; whether they eat odd dishes no one else would touch or take the time for an appealing full meal. Some people make a humble meal of crackers broken into milk; cookbook writer Clifford Wright sometimes makes duck breast -- which he says he can't afford to serve to guests.In a book that celebrates our differences, no one needs to explain idiosyncrasies at the table -- the strange, perhaps unappetizing ones -- fried Spam with cottage cheese and tomatoes; leftover spaghetti that's stuck together, fried with Swiss cheese; or yellow mustard on a flour tortilla, washed down with "reworked coffee," made by adding fresh grounds to old and pouring in boiling water.For some people, probably more of them women, eating alone is a luxurious respite from the demands of making supper. Madison takes frequent note of gender differences in the habits of solo diners, and often the stereotypes (more meat for men, more salad for women) prove only somewhat true -- though Madison notes that her book is no scientific study.One might expect that what people eat alone would be convenient, even stingy: a sandwich or a salad, frozen food or takeout.That it often is not shows how complicated the relationship between a person and food can be, how, as Madison writes, the kitchen is "a place of relaxation and adventure." The publisher of a food journal relates in detail his preparation of a pork chop, then of a rib-eye steak: "I saute it, or I should say 'fry' it, with a lot of fat. I put olive oil with the fat trimmings in a stainless steel skillet and fry it hot. Salt and pepper go on before, garlic after. I also take a piece of bread, toast it, rub it with garlic, and drizzle it with more oil."Sandwiches, endlessly changeable and handily portable, work well for solo eating. McFarlin's green panini with roasted peppers and Gruyere cheese was born of his love for his panini maker and for improvising on the fillings. It's become a classic in their house, along with a version using roasted green chiles.Many people in the book eat salsas, tortillas and other Southwestern foods -- no matter where they live. "It's as if these are the new American foods and flavors, and particularly satisfying ones at that," she writes.For people who relish the chance to eat alone, there are comfort foods, foods that perhaps no one else likes, or those that seem a little decadent. Kate Manchester, the publisher of Edible Santa Fe, is quoted as appreciating "a stolen moment when I can cook for my own palate," and she often chooses Johnny cakes from her native Rhode Island. Greek food authority Aglaia Kremezi talks about fried potatoes with yogurt sauce, "part of my solo ritual."And there's a practical approach. Madison writes that her mother "vigorously touts the virtues of having a pot of rice on hand at all times." It can be used for stir-fries or soups, or for a simple saffron-and-cardamom-flavored exotic rice pudding on demand.Interestingly, Madison finishes with a chapter on eating to seduce, whether for a night or a lifetime. But in any case, food to share. "It just kept coming up," Madison said. "Maybe it doesn't fit in the book, but it was such a fun chapter.""There are so many things that food says about relationships," she added.Madison noted that one of the ways she knew her first marriage was dissolving was that she and her husband "couldn't feed each other." He found her food bland, and she found his overwhelmingly "hot and spicy."

Provided by Mary MacVean

Categories VEGETARIAN, FAST, EASY, SANDWICHES

Time 25m

Yield Serves 1

Number Of Ingredients 11

Ingredients

1 bunch mustard greens, stemmed and washed but not dried
1/2 cup water
Salt and pepper
1 garlic clove, pressed or minced
Red pepper flakes, a few pinches or to taste
Pepper sauce or red wine vinegar, to taste
2 pieces ciabatta, or your favorite rustic bread
Olive oil
Grated Gruyere or fontina cheese
Roasted bell pepper cut into wide strips
Dijon mustard

Steps:

Put the mustard greens in a pot over high heat with the water that clings to the leaves plus one-half cup. Sprinkle with one-half teaspoon salt, pepper to taste, garlic and the pepper flakes and cover. After the leaves have collapsed, reduce the heat to medium and cook until they're tender when you taste one, about 7 minutes. Drain, then squeeze the excess water out of the greens. Put them in a bowl and season with additional salt, if needed, and pepper sauce or vinegar to taste.
Slather the outside of the bread with olive oil. Cover one slice of the bread (the dry side) with cheese, pile on a half or a third of the greens, and add the pepper strips. Spread the top slice with Dijon mustard, then cover.
Cook in your panini maker or in a skillet until the bread is crispy and the cheese melts. When a wave of melted cheese hits the hot surface, there's a bonus tang, but don't let it burn. Slice it diagonally; it's easier to eat that way and it looks jaunty too.

PANINI WITH PROSCIUTTO, ROASTED PEPPER AND MOZZARELLA

Panini with Prosciutto, Roasted Pepper and Mozzarella image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 11m

Yield 4 panini

Number Of Ingredients 5

Ingredients

1/3 pound thinly sliced prosciutto di Parma
8 thin slices chewy, crusty Italian bread from a large loaf
1 (16-ounce) jar roasted red peppers, drained well
1 pound fresh mozzarella, sliced
Extra-virgin olive oil, for drizzling

Steps:

Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.

PANINI WITH ROASTED PEPPERS

Panini with Roasted Peppers image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 5

Ingredients

8 slices crusty Italian semolina bread
1 pound fresh or fresh smoked mozzarella, sliced
1 (8 to 10-ounce) container roasted peppers, drained
2 tablespoons green salad olives, sliced with pimientos
Extra-virgin olive oil, for brushing

Steps:

Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
Heat a nonstick griddle pan over medium heat.
Wrap a brick completely in foil.
Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.

TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS

Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 onions, peeled and sliced into thin wedges
EVOO, for liberal drizzling
2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper
2 heads garlic, ends trimmed to expose cloves
2 large sweet red peppers
2 cups chicken stock
One 28- to 32-ounce can fire roasted tomatoes
2 cups passata or tomato sauce
1 1/2 teaspoons dried herbes de Provence, half a palmful
A few leaves fresh basil, torn
Softened butter
4 slices white bread
4 ounces Gruyere cheese, thinly sliced

Steps:

Preheat the oven to 425 degrees F.
For the soup:
Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.
Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.
For the grilled cheese croutons:
To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.

ROASTED MUSHROOM AND GRUYèRE SANDWICH

Roasted Mushroom and Gruyère Sandwich image

For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 30m

Yield Serves 1

Number Of Ingredients 9

Ingredients

1/2 pound mushrooms (white or cremini), sliced
2 tablespoons plus 1/2 teaspoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
2 slices whole-grain bread (3 ounces)
1 garlic clove, cut in half (optional)
2 teaspoons minced chives
Handful of arugula
3/4 ounce grated Gruyère cheese (3 tablespoons)

Steps:

Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
If desired, rub one side of each slice of bread with the cut clove of garlic.
Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams

GRILLED CHEESE & PEPPER SANDWICHES

Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS

Panini With Artichoke Hearts, Spinach and Red Peppers image

Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt
freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

Steps:

Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams

GREEN PANINI WITH ROASTED PEPPERS AND GRUYERE CHEESE

Green Panini With Roasted Peppers and Gruyere Cheese image

Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. The book is an exploration of our relationship with food focusing on those that eat alone, for whatever reason. This sandwich works well with any combination of cooked greens and cheese that you like. The photo is of collard greens and provolone cheese on a Portuguese roll. You can even save a step and use frozen greens. Just thaw, squeeze out liquid, and season.

Provided by threeovens

Categories Lunch/Snacks

Time 17m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 11

Ingredients

1/2 bunch mustard greens, stemmed and washed but not dried
1/4 cup water
salt & freshly ground black pepper
1/2 garlic clove, minced
1 pinch red pepper flakes
1 dash pepper sauce or 1 dash red wine vinegar, to taste
2 pieces ciabatta (or your favorite rustic bread)
olive oil
1 ounce gruyere cheese or 1 ounce Fontina cheese, grated
1 roasted red pepper, cut into wide strips
1 teaspoon Dijon mustard (to taste)

Steps:

Heat a pot over high heat and add the mustard greens, with the water clinging to the leaves plus 1/4 cup additional water.
Season with about 1/4 teaspoon of salt, pepper to taste, garlic, and red pepper flakes; cover.
Once the greens start to reduce, lower the heat to medium and cook until they are tender, about 7 minutes.
Drain and squeeze water out of the greens and put them in a bowl; season with additional salt, if desired, pepper sauce or vinegar to taste.
Build your panini by covering one slice of bread with cheese, the greens, and pepper strips; spread the top slice with Dijon mustard and cover.
Brush the outside of the sandwich liberally with olive oil.
Cook in a panini maker or a heavy skillet until both sides of the bread are crispy and the cheese has melted (I use a cast iron skillet with another cast iron skillet on top of the sandwich to weight it, then flip.

Nutrition Facts : Calories 124.3, Fat 9.5, SaturatedFat 5.4, Cholesterol 31.2, Sodium 162.1, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 8.8

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