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By 300 Sandwiches
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Our friend Frank gave us this majorly huge Waring commercial grade panini press from one of the restaurants he owns. Turns out he changed the menu at the last minute of one of them, leaving no need for a panini press. One restaurateur’s trash is another chef’s treasure.
I scoured Whole Foods looking for the most delicious cheeses and meats to make sandwiches for dinner. “I’m starving,” E texted on his way home. We arrived home within minutes of each other, both hungry and with a bottle of red wine in hand.
I sliced up a fresh baguette into sandwich sized pieces. The bread yielded smaller sized sandwiches, but allowed us to sample several types of panini without gorging ourselves. If necessary, I could fit at least four regular sandwiches on that press at one time. Imagine how many sandwiches I could bang out if we threw a party?
E sat at the kitchen counter looking nervous about how fast I could add to my sandwich count, getting me closer to that all important 300. “You cheat,” E sneered. “You think you can just have a party and fire off, like, 20 sandwiches in one night?”
Yes. Yes I do. I might get that ring sooner than I thought.
leftover turkey
1/2 cup shredded cheese (I used a sweet, tarty three cheese mix of asiago, parmesan and fontina, sold prepackaged at Whole Foods. Feel free to use whatever you like.)
4 ounces goat cheese
2 or 3 tablespoons cranberry sauce
Olive oil
1 baguette, sliced into 1/2 inch thick slices
Slice baguette into thin slices on the diagonal. On one slice, drizzle olive oil over the bread. Layer on cheese (the shredded cheese on one piece of bread, the goat cheese and cranberry on another). Then layer on turkey and place another piece of bread on top. Stack sandwich in the panini press, and toast. Remove when browned, slice in half, and serve. Makes 4 sandwiches.
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