Gourmet panini!
This was a spur of the moment panini recipe idea. I purchased a small block of Cypress Haloumi cheese at a mediterranean market earlier in the day and this panini idea came to mind. Every Greek diner and Greek restaurant offers Grecian style potatoes that are flavored with garlic, lemon and oregano. Garlic lemon and oregano is also used to flavor Grecian style chicken. Potato and chicken Mexican torta sandwiches are somewhat popular, so I figured that combination would work for a Greek style panini. A Greek spice mayonnaise spread was made for this sandwich, to give it an extra kick of flavor. Hints of cinnamon and cumin can be tasted in the sandwich spread. Cypriot halloumi cheese originated in Cypress over 1,000 years ago. Halloumi from Cypress is made with combinations of goats milk, sheep milk and sometimes cows milk. The fresh cheese is layered while it is warm, then it it packed in brine. Cypriot halloumi is a semi hard cheese that has a mild milky rich flavor. Cypriot halloumi has high melting point, because this cheese has a low fat content.
Grecian Spice Mayonnaise: Place 2 tablespoons of mayonnaise in a small bowl. Add 1/2 tablespoon of tomato puree. Add sea salt and black pepper. Add 1 pinch of oregano. Add 1 pinch of garlic powder. Add 1 pinch of cumin. Add 1 pinch of paprika. Add 1 small pinch of cinnamon. Add 1/4 teaspoon of lemon juice. Mix the ingredients together and set the sandwich spread aside. Grecian Chicken and Potatoes: No tricky cooking techniques are needed for this recipe! The chicken breast is not roasted or sauteed. It is rustically poached with the boiling potato slices. Boiling or poaching is probably the oldest cooking technique of them all and it is a good technique for when stronger roasted flavors are not desirable. Place a 6 to 8 ounce chicken breast in a sauce pot. Add 5 to 6 thin potato slices. (about 1/8" to 3/16" thick) Cover the ingredients with water. Add sea salt and black pepper. Add 1 chopped garlic clove. Add 1 pinch of paprika. Add 2 pinches of oregano. Add 1 tablespoon of lemon juice. Place the pot over medium heat. Gently boil, till the chicken becomes fully cooked at the potato slices become tender. Drain the excess liquid off of the chicken and potatoes. Cut the chicken breast into thin slices. Keep the Grecian chicken and potatoes warm on a stove top.
Sourdough Panini of Grecian Chicken and Potatoes with Cypriot Halloumi: Brush one side of 2 slices of California sourdough bread with virgin olive oil. Spread the Grecian spice mayonnaise on the other side of the bread slices. Place layers of the Grecian chicken and potatoes on one half of the sandwich. Place a few thin slices of Cypriot halloumi cheese one the sandwich half. Place the two sandwich halves together. Place the sandwich on a panini grill. Press the sandwich flat with the panini grill. Grill the sandwich, till it becomes toasted to a golden brown color. Cut the sandwich into 3 triangle shapes. Place the sandwich on a plate and garnish with Italian parsley sprigs.
A nice mild tasting Grecian style panini with one of most respected cheeses of Cypress! Yum! ... Shawna
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