Panini Finger Sandwiches
Source of Recipe
From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand
Recipe Introduction
"Last Christmas I bought my brother-in-law, Vinnie, a panini grill so he could make grilled Italian-style sandwiches. While I was waiting in line to pay for it, I felt a twinge of jealousy, which turned into serious envy, which blossomed into full-on covetousness. I turned around and got a second grillfor myself. Then I discovered a great universal truth: Everything is better when it's cooked on a panini grill. It grills both sides at the same time while pressing the bread slightly, resulting in warm, crispy deliciousness. Think of this recipe as a mere starting point, you can play with all kinds of combinations (I've included a few variations to help you). When I make these for a brunch, I like to offer several different kinds. Serve a panini finger with a demitasse of soup for a mini soup-and-sandwich combo."
List of Ingredients
◦ 2 teaspoons unsalted butter, at room temperature
◦ 2 slices round Tuscan or other rustic, country white bread
◦ medium tomato, sliced
◦ 3 to 4 ounces fresh mozzarella, sliced
◦ 3 basil leaves
Recipe
Heat a panini grill to medium.
Butter one side of one slice of bread and place it, butter side down, on a work surface. Layer the tomato, mozzarella, and basil on the bread and top with the second slice of bread. Butter the top of that slice.
Place the sandwich in the grill and toast until golden brown, 4 to 6 minutes. Once it's grilled, let the sandwich rest for 1 minute; then cut it into 1-inch strips, and serve.
Makes 4 to 5 fingers
❧ Panini Variations:
Here are a few combinations I like for panini. Use these in place of the tomato, basil, and mozzarella, or experiment with other fillings of your choice.
Roasted red or yellow bell pepper strips and Muenster cheese
Sliced prosciutto, arugula, and Provolone cheese
Ham, blanched asparagus spears, and smoked cheddar cheese
Cooked bacon, sauted mushrooms, and Monterey Jack cheese
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