DetailsIn Panini Express, authors Daniel Leader and Lauren Chattman bring the warm, melted, grilled goodness of panini right to your kitchen. With 70 easy recipes for deliciously different sandwiches you can make with your panini press, savoring the flavors of Italy has never been so easy. Daniel and Lauren go beyond the traditional to offer up a world of tasty treats--Artichokes, Roasted Tomatoes & Goat Cheese on Baguette; Caesar Shrimp & Arugula Sandwiches; Ham, Brie & Apple French Toast, Roast Beef with Blue Cheese & Bacon on Ciabatta Rolls.
There are even dessert panini (try the Open-Faced Blueberry & Créme Fraiche Brioche Sandwich) to sweeten your palate. And for those in a completely-homemade frame of mind, Panini Express also includes from-scratch bread and roll recipes, as well as sprightly spreads and other condiments like Chipotle Ketchup and Lemon-Tarragon Mayonnaise to up the flavor quotient. With Panini Express, discover the pleasures of making your own perfectly grilled sandwiches.
'I have long admired Dan's commitment to artisanal bread making. In Panini Express, he shows that his passion for the perfect sandwich goes far beyond the bread.'#nbsp;
Chef Terrance Brennan, Proprietor, Artisanal Premium Cheese
'Panini Express celebrates the delicious combinations of warm bread, melted cheese, and a global array of fillings--the results are mouthwatering.'
Rick Smilow, President and Owner, The Institute of Culinary Education
About the authorsLauren Chattman is the author of nine cookbooks and co-author of three. Her recipes have appeared in numerous publications. She lives in Sag Harbor, New York.
Daniel Leader was one of the earliest proponents of artisanal bread making in this country and continues to run his bakery Bread Alone, which he founded in 1983. His book Bread Alone is a classic on the subject and won the IACP award for best baking book. His most recent book is Local Breads. He lives in Bearsville, New York.
- Additional Information
SKU FCG65077795 Table Of Contents Introduction 2
Bread Basics, Basic Breads
Ciabatta Rolls 18
Grilled Pizza Breads 20
All-Purpose Flatbreads 22
Seeded Focaccia 24
Four-Hour Baguettes 27
Quick Mayonnaises, Pestos, and Other Sandwich Enhancers
Red Pepper-Garlic Mayonnaise 34
Lemon-Tarragon Mayonnaise 34
Watercress Mayonnaise 36
Horseradish Crème Fraîche 36
Chipotle Ketchup 37
Black Olive Pesto 37
Quick Baba Ghanoush 38
Quick Ratatouille 40
Pear-Apple Compote 40
Mango Compote 41
Cherry Tomato Chutney 42
Cranberry?Orange Relish 42
Oven-Roasted Tomatoes 44
Caramelized Onions 44
Neo-Classic Croque Monsieur 50
Gruyère, Speck, and Caramelized Onions 51
Comté, Cooked Ham, and Quick Ratatouille 53
Prosciutto, Wilted Spinach, and Cremini Mushroom Puree 54
Grilled Asparagus, Taleggio, and Prosciutto 56
Ham, Brie, and Apple French Toast 59
Mortadella Frittata, Fontina, and Tomatoes 60
Corned Beef with Muenster cheese and Wilted Cabbage 62
Sausage, Grapes, and Gorgonzola Dolce 65
Knockwurst with coarse Mustard and Pear?Apple Compote 69
Manchego, Chorizo, and Caramelized Onions 70
Goat Cheese with Salami and Black Olive Pesto 71
Catskills Cubano 72
Grilled Italian Hero Sandwich 74
Lamb, Eggplant, and Feta cheese 76
Roast Beef with Blue Cheese and Bacon 77
Filet Mignon with Mushrooms and Red Pepper?Garlic Mayonnaise 79
Smoked Turkey, Avocado, and Cherry Tomato Chutney 80
Turkey and Stilton Sandwiches with Cranberry?Orange Relish 82
Turkey with Bacon, Watercress Mayonnaise, and aged Cheddar 84
Chicken with fresh Ricotta and Mango Compote 85
Chicken and Ricotta Salata with Cucumber?Tomato Salad 86
Smoked Chicken, St. André, and Pear?Apple Compote 88
Chicken with Lemon?Tarragon Mayonnaise and Red Grapes 89
Barbecued Chicken with Blue Cheese and Celery 91
Tuscan Chicken with Artichokes and White Beans 92
Grilled Chicken and Asian Slaw 95
Duck Confit with Apricot Jam, and Dijon mustard, and shaved fennel 96
The Bread Alone Tuna Panini 98
Asian Tuna Panini 99
Italian Tuna salad with Avocado and Mozzarella 100
Tuna, Fava Beans, and Asiago Cheese 102
Tuna, White Beans, and Provolone 104
Smoked Salmon, Chive Chèvre, and Grilled Vidalia onions 105
Smoked Salmon with Hard-Boiled Egg and garlic Mayonnaise 106
Fresh Salmon Croque Madame 108
Sardines with Tomato, sweet Onion, and grana padana 110
Flounder with Spicy Coleslaw 112
Smoked Trout, Red Onion, and Horseradish Crème Fraîche 114
Caesar Shrimp and Arugula 115
Shrimp, Avocado, and Mango Salsa Quesadillas 116
Zucchini, Provolone, and Mushrooms on 118
Eggplant with italian Fontina and Red Pepper?Garlic Mayonnaise 119
Spiced Chickpea Spread with Tomatoes 122
Portobello Mushrooms with Grilled Onions and Cheddar cheese 124
Artichokes, oven-Roasted Tomatoes, and Goat Cheese 127
Mushroom and Leek Frittata with Roasted Tomatoes and shaved Parmesan 128
Open-Faced Blueberry and Crème Fraîche Brioche Sandwiches 131
Bread and Chocolate 134
Mascarpone, Almond Butter, and Fig Jam 135
Nutella® French Toast 136
Resources 138Index 142
Intro When I left my job as a chef in New York City to open my Catskills bakery 20 years ago, it was to simplify my life. Instead of making fancy food, I baked bread, trying to duplicate the delicious loaves I had tasted in Paris as a culinary student and had enjoyed as much as the lavish meals I had eaten at the city's Michelin-starred restaurants.
In the early years of my business, I traveled to France many times to learn more about how to make authentic French baguettes and boules. Legendary bakers including Bernard Ganauchaud, Eric Kayser, and Basil Kamir generously shared their techniques and recipes with me, but they also shared something else: sandwiches that they made for themselves, using freshly baked bread and a few simple ingredients--cheese, ham, mustard, mayonnaise. Occasionally we ate them at room temperature, but more often we grilled our sandwiches on the panini press that invariably sat behind the bakery counter. A warm sandwich, like a warm loaf of bread, is irresistible. The hot iron grids toast and refresh the bread so that it gives off that just-baked aroma. Warmed, the fillings are intensely flavorful and delicious.
I saw that Parisian bakers also sold these sandwiches to customers in need of a quick bite as well as a baguette. In the morning, bakery workers would pile up hundreds of sandwiches, Brie and jambon cuit (similar to our boiled ham), Gruyère and jambon de Bayonne (like Italian prosciutto), and other variations on the Croque Monsieur, and grill them to order throughout the day. Even at bakeries where this wasn't the practice, you didn't have to look far to find a sandwich. Next door to the world-famous Poilane, which only sold bread, was Cuisine du Bar, a café whose menu consisted exclusively of sandwiches made with bread from the bakery--combinations like baby artichokes and black olive tapenade; sheep's milk cheese, ham, and sun-dried tomatoes; grilled sardines and greens. Although I had named my business 'Bread Alone,' it wasn't long before I bought an imported sandwich press and started offering my version of the Croque Monsieur alongside my own breads.
After a few years of baking French breads exclusively, I decided to expand my repertoire to include breads from Italy, Germany, Austria, and Eastern Europe. I took dozens of short trips to these countries whenever I had a few free days, exploring them bakery by bakery, collecting recipes and learning techniques. Everywhere I went, I saw sandwiches alongside the breads. At the famous Campo di Fiori bakery, where I learned to make Roman-style pizza, I ate a sandwich of anchovies, arugula, chopped cherry tomatoes, and lemon vinaigrette on a fresh piece of focaccia. In Munich, I toured Tobias Maurer's bakery, where he makes dozens of types of whole-grain seeded breads, and noted that he had an entire room devoted to making sandwiches. I sampled one of smoked salmon and herb mayonnaise on pumpernickel as workers packed hundreds more in little plastic boxes to be delivered to Tobias's retail stores around the city. In a bakery high in the Swiss Alps, my friend Clemens Walsch made little rye rolls, which we then used to make grilled sandwiches of air-dried beef and Emmenthaler cheese. I returned to the Catskills after these trips with new bread recipes and new ideas for sandwiches to add to my café menu.
The sandwiches that European bakers make are as different as a loaf of whole rye is from a bubbly ciabatta. But whether it is Appenzell and caramelized onions on rye in the Swiss Alps, or a chicken sandwich with tarragon mayonnaise and red grapes on a baguette in southern France, a baker's sandwich exhibits a special touch. It always consists of the smallest number of high-quality ingredients necessary for a tasty sandwich. The ingredients are sensitively handled and carefully arranged, so that they unite between the toasted bread in a neat and harmonious way. The result is like a good loaf, elemental and satisfying, and elegant in its simplicity.
Typically in European bakery cafés, only a few kinds of sandwiches are offered, always traditional combinations made with local ingredients. Parisians expect to see a Croque Monsieur on the menu and Florentines expect a panino filled with prosciutto and provolone. My diverse group of customers, in contrast, is interested in flavors from around the world, and I try to satisfy everyone. At Bread Alone, we offer a tuna and cheddar melt alongside a grilled corned beef and Muenster sandwich. I've been influenced by the tastes of the Mexican-American bakers who work here, so also I serve sandwiches filled with guacamole, fresh salsa, and grilled chicken. After my daughter returned from study in the Middle East, she cooked dishes with lamb, eggplant, feta cheese, and other tasty ingredients from that region; those components eventually wound up in Bread Alone sandwiches. But no matter what kind of sandwich I'm making, I try very hard to stick to the minimalist approach of my baker mentors, resisting my mad chef's urge to add another layer of cheese, an extra garnish, or another unnecessary frill.
In the last few years, the home panini press has taken its place alongside the toaster and blender as a must-have small appliance. Americans have discovered the pleasures of making their own perfectly grilled sandwiches. These machines grill sandwiches evenly in less time and with less mess than is possible on top of the stove. This book is for people who want to use the panini press to make sandwiches in the European bakery style. There are recipes here for a grilled Italian tuna and caper sandwich similar to one in Sicily and another for a corned beef and Muenster cheese sandwich like the one I had in Prague. But there are also sandwiches made with smoked turkey, avocado, and Indian-spiced tomato chutney or with chickpeas and the Middle Eastern spice mix zatar. I've tried hard to combine ingredients in natural and pleasing ways. There are no odd fusions of, say, Caribbean and Japanese elements, or any other attempts to be creative. I prefer filling ingredients that make sense together, so that my sandwiches are comforting and familiar instead of shocking or weird.Bakers make sandwiches with ingredients on hand. No baker I know would insist on roasting his own chicken before making a chicken sandwich. So every recipe in this book is made with ingredients that you can buy at the supermarket or specialty foods store or prepare quickly at home, often in the time it takes the sandwich press to heat. The ease with which you can arrive at a wonderfully warm, aromatic, and delectable grilled sandwich is no small part of the appeal. You will truly be amazed at how little work and time it takes to produce such a sandwich, if you take just a little care in shopping for the right ingredients and putting them together.
Video No Author Dan Leader
ISBN 978-1-60085-731-7 Publication Year 2008 Pages 152 Photo No Drawings No Video Download No Other Formats 70990 Cover PDF eBook Format eBook (PDF)
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