Wednesday, March 11, 2009

Peach and Ossau-Iraty Grilled Panino (9/5)


This sandwich is freaking delicious. It's sweet and juicy from the peach, gooey and rich with cheese and has a perfect crunch from the wild arugula. I adapted it from a recipe I saw Giada make. She called for taleggio, a soft cow's milk cheese, but I had Ossau-Iraty (a firm sheep's milk cheese) on hand and I would prefer that any day. Substitute whatever dubious looking cheese you might find in the back of the drawer.

Peach and Ossau-Iraty Panino
adapted from Giada de Laurentiis's Taleggio and Pear Panini

Serves 1 (multiply as needed)

2 slices thick sourdough bread
good-quality olive oil
2 ounces Ossau-Iraty cheese or brie, sliced
1/4 of a peach, sliced thinly
1 1/2 teaspoons honey
pinch salt
pinch freshly ground black pepper
small handful arugula or spinach

Preheat a panini machine or grill pan. Brush the bread on both sides with olive oil and place the bottom-half of the bread in the panini machine or pan. Toast until golden. Continue with the remaining top slice(s) of bread.

While the top slices of the bread are in the panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.

No comments: