Friday, August 19, 2016

Panini of Roasted Beet & Red Pepper with Pickled Lemon and Emmentaler







     A Tasty Veggie Panini!
     Many vegetarians are dairy product tolerant.  For these kind of people, a panini made with an interesting combination of vegetables and a classic cheese can be difficult to resist.  
     Oven roasted beets and roasted red bell pepper is a seemingly odd combination, which actually tastes good.  Pickled Lemon adds a contrasting mild acidic notes that help to lighten the roasted vegetable flavor.  The Pickled Lemon also brightens the savory rich tasting Emmentaler Cheese (Swiss Cheese).     

     Panini of Roasted Beet & Red Pepper with Pickled Lemon and Emmentaler:
     This recipe yields 1 sandwich.
     Jars of preserved whole lemons can be found at Mediterranean food markets.  A jar of pickled lemons has a long shelf life when refrigerated.
     Panini Sandwiches are traditionally cut into triangle shapes!    
     Step 1:  Place 1 medium size red beet on a roasting pan.   
     Roast the beet in a 350ºF oven till it is tender.
     Set the beet aside and let it cool to room temperature.
     Use a dry towel to rub the loose skin off of the beet.
     Trim the ends off of the beet.
     Cut the beet into 1/4" thick slices and set them aside.
     Step 2:  Either roast a red bell pepper in the oven along beet or roast it over an open flame.  The pepper should be roasted till the skin is brownish black.      
     Peel and seed the roasted red pepper under cold running water.
     Cut the roasted pepper into wide strips and set them aside.
     Step 3:  Heat a Panini Grill to a medium temperature.
     Step 4:  Brush 2 slices of Ciabatta or French Bread with olive oil.
     Place 1 or 2 thin slices of Emmentaler (Swiss cheese) on one slice of bread.
     Step 5:  Place a layer of the sliced roasted beet on the cheese.
     Place a layer of roasted red bell pepper strips on the beets.
     Place a few thin slices of Persian Preserved Lemon on the roasted peppers.
     Place 1 slice of emmentaler cheese on the pickled lemon.
     Place the top slice of bread on the sandwich.
     Step 6:  Place the sandwich on the hot panini grill.
     Lower the panini top plate on the sandwich and gently press.
     Grill the sandwich till it is toasted golden brown.
     Step 7:  Place the panini sandwich on a cutting board.  
     Cut the sandwich into 3 equal size triangle shapes.
     Place the sandwich on a plate.
     Garnish with a Sweet Gherkin Pickle and an Italian Parsley sprig. 

     This healthy panini has an interesting flavor that will satisfy a craving for something different! 

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