In response to The Daily Post’s writing prompt: “You, the Sandwich.”
I’m a foodie,love ALMOST everything,just some more than others. If a restaurant were to name something after me it would be “The Daily Special”, everyday would be something different from what ever is fresh in the kitchen. For example today I look around my kitchen and found this
Avocados,tomatoes,crab,pesto,mozzarella cheese and fresh basil, just need some nice sourdough and they would have “The Daily Special” Meme the Panini. Tomorrow would be what ever is fresh and ready to move out of the kitchen. Ciao!
My Go To Pesto Recipe:
♥ 2 c. basil leaves,clean and very dry
♥ 1/3 c. olive oil
♥ 2 cloves garlic
♥ 1/2 c.Parmesan cheese grated
♥ 1/4 c. toasted pine nuts
In your food processor add the garlic first and chop it up with about 1/2 of the basil. When blended add the rest of the basil and pour the olive oil in slowly, blend the cheese and pine nuts last . I put pesto in a cup, drizzle with olive oil and cover with plastic.Not sure how long it lasts cause I use it right up, probably a week.
The first night I smeared it on sliced Sourdough Como bread from Safeway,their Deli makes an awesome loaf. Toasted it under broiler and we had it with our Steaks,yummo!
The next day I smothered two chicken breasts with some of the Pesto,Mike was grilling some Ribs so I had him grill the chicken also. I saved them for the next night,which we sliced up and put on top of salads. We could have made great sammie’s out of them also , Oh a Panini with melted Provolone and grilled onions, oh stop.
Day 3: with the little bit o Pesto I had left I chopped up the left over Como bread I had for croutons. Placed bread chunks in a bowl drizzled with some olive oil, chopped up some Rosemary, sprinkled on my House Seasoning(a mix of salt, pepper, and granulated garlic) and tossed in the rest of the Pesto. Mix well and placed on a cookie sheet and baked 375 for about 15 minutes. Keep checking for the right toasties. This is where all my left over sourdough bread ends up,Crouton Cuties.
So I had an abundance of Basil out in the garden and I just wanted to share how I used a Cup o Pesto in a few days around my house. Next week I am making some more and we are having Shrimp Pesto Pizza. I smear the Pesto on the pizza crust instead of pizza sauce, top with Shrimp,green onions,parm.and mozzerela cheese, Bake and there is your Gourmet Pizza.
So what do you do with your Cup O Pesto? Share your cup with us.
I want to Thank God for being able to Love, See, Smell & Hear. That’s all for today anyway 🙂
For those that did not know, I am plagued with the disease “Loving Sandwich’s”, especially on great bread and grilled or straight out of the Panini Press, where the cheese ooze’s out onto the grill and gets cooked all on its own ( you know what I am talking about). Sandwich’s anymore are not just PB&J or Tuna, They are “GOURMET” and I love them, they get the WOW Factor from me when I see them. So I am sharing with you some Mayo’s that will make your Sammy fall into the WOW categorie.
- 1 c. Mayo
- 10-15 Fresh Basil leaves, rolled up and chopped
- 1 t. salt
- 1/4 t. pepper
- 1 t. fresh lemon juice
- 1 T. olive oil
- 1 t. minced garlic
Place all ingredients in your food processor and run until well blended. Place in a glass jar and refrigerate for up to 2 weeks.
✽ I save all my jars for all kinds of uses, I think the mayonnaise’s taste better stored in glass then in plastic.
This Mayo. is great on Turkey Sammy’s, Hamburgers, Wraps, Dip for your French Fries or Kettle Chips. Anywhere you use Mayo try this one next. I am a Big Basil Lover, its one Herb that I can grow here in the Desert so I REALLY love this.
ROASTED RED ONION MAYO:
- 1 medium red onion, chopped
- 2 t. olive oil
- Salt & Pepper
- 1 c. Mayo
Preheat oven to 375. On a small rimmed baking sheet, toss the red onion, olive oil, salt & pepper together. Roast in the oven for 25-30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped, add mayo and pulse until smooth and combined. Store in one of your favorite glass jars ( the cuter the better) in frig. for about 1 week.
Once again use this Mayo on any of your favorite Sammy’s, Hamburgers (yum) or maybe some salads, I have never tried that. Here is one Sandwich that this is excellent on.
Grilled Apple, Bacon & Cheddar Sandwich w/ Red Onion Mayo
- 2 slices favorite bread, I choose Sourdough ( thick and hearty are good choices)
- 4 slices thick-cut bacon ( I like Trader Joes Applewood Bacon)
- 2-4 slices Cheddar
- 1/2 Granny Smith apple, cored & sliced thin
- Roasted Red onion Mayo
Fire up your Grill pan or Panini press, Assemble by spreading 1 slice of bread with mayo, then top with 2 slices cheddar cheese, the bacon, the apple slices, then 2 more slices of cheddar, finishing with another mayo-slathered slice of bread. Butter or use olive oil on outside of bread and transfer to hot grill. I say about 3 minutes per side or nicely toasted since the sandwich is so thick. Remove to your cutting board, slice in half and enjoy all to yourself or share with your loved one. I love, love, love Sandwich’s, just like my Mom and we think this one is a winner.❤