1 loaf ciabatta or sourdough
Softened butter
Mustard Butter
½ cup butter, softened
1/3 cup Creole mustard
2 Tbsp onion, minced
1 Tbsp Worcershire
1 tsp poppy seeds
Ham & Cheese
Honey-smoked ham, deli-sliced
Grueyere cheese, sliced
Mustard Butter
Turkey & Brie
Honey-smoked turkey, deli-sliced
Brie cheese
Avocado, sliced
Clover sprouts
Mustard Butter
Mustard Mayo
1 cup mayonnaise
¼ cup Dijon mustard
¼ cup Parmesan, grated
1 ½ tsp. salt
½ tsp. pepper
Grilled Cheese
½ lb. Gruyere cheese, grated
½ lb. sharp cheddar, grated
Mustard Mayo
Tomato & Mozzarella
Ripe tomato, cored, sliced and salted
Mozzarella, sliced
Pesto
Mustard Butter. Combine ingredients in a small bowl and mix thoroughly.
Panini. Pre-heat the panini grill. Cut two slices of ciabatta or sourdough about ¼ inch thick. Spread one side of each slice lightly with softened butter. Flip and spread a generous amount of the Mustard Butter (or Mustard Mayo or Pesto) on each slice. Add a layer of cheese to each slice. Layer the remaining ingredients in between the cheese and stack to make a sandwich (I like 8 layers of thin-sliced deli meat). Lightly butter the top and bottom of the sandwich. Grill in a panini grill for 2 ½ minutes and serve.
Our comments: Sometimes I think they invented this sandwich just so that they could sell panini makers … they take up serious counter space.