This recipe is taken from LCBO's Food and Drink magazine Autumn 2012. The recipe for the Tomato Chili Jam is also on this blog. If you do not have a panini pan, use a skillet and press sandwiches down with a spatula. I used the food processor to make the avocado mayo with great results. I also used demi-baguettes. I do not have a panini press, so i just pressed my sandwiches down with a smaller skillet, I found the spatula too small.
CHICKEN
4 boneless, skinless chicken breasts, about 6 oz (175 g) each
2 tbsp (30 ml) olive oil
Salt and freshly ground pepper
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) paprika
AVOCADO MAYONNAISE
1 large ripe avocado
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) chopped coriander
1/4 cup (60 ml) finely chopped green onions
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) sambal oelek or other Asian chili sauce
3 tbsp (45 ml) olive oil
4 ciabatta, Demi-baguette or buns
1/2 cup (125 ml) Tomato Chili Jam (recipe on blog)
1. Preheat oven to 450F.
2. Toss chicken with 1 tbsp (15 ml) olive oil and season well with salt and pepper, grated lemon rind and paprika. Heat remaining 1 tbsp (15 ml) of oil in skillet over high heat, add chicken and sear for 2 minutes a side or until golden. Place in oven and cook for 5 to 8 minutes or until juices run clear. Set aside.
3. Mash avocado in a bowl. Add mayonnaise, coriander, green onions, lemon juice and sambal oelek. Stir in olive oil and season with salt and pepper to taste. Alternatively, place all ingredients in a food processor and combine.
4. To assemble: slice ciabatta open and generously spread 1 cut side with avocado mayonnaise and the other with Tomato Chili Jam. Slice chicken and pile into the middle of the sandwich. Repeat with remaining ingredients.
5. Heat a panini or grill pan and grill sandwiches for 5 minutes, pressing down on the sandwich, or until warmed through.
Makes 4 sandwiches
This condiment goes with the Chicken Panini with Avocado Mayonnaise recipe on this blog. This recipe was taken from the LCBO's Food and Drink magazine Autumn 2012. The magazine also suggests that you can use this as topping for hamburgers or serve with French fries. If fresh tomatoes are not available then use 1 can (798 ml) chopped tomatoes with juice.
1 jalapeño or Serrano chili, seeded and finely chopped
1 tsp chopped garlic
2 tbsp ginger, chopped
2 tbsp fish sauce
1/3 cup brown sugar
1/3 cup red-wine vinegar
2 lbs (1 kg) Roma tomatoes, seeded and diced
Asian chili sauce, to taste
1. Place jalapeño, garlic, ginger, fish sauce, brown sugar, and vinegar in a saucepan
2. Bring to boil slowly, stirring constantly. When it reaches a boil, lower heat to a simmer and add diced tomatoes.
3. Simmer gently for 40 to 50 minutes or until dark red and jam-like. If jam is too sweet add Asian chili sauce to taste.
4. Pour into a bowl, cool and place in jars. Refrigerate for up to a month.
Makes about 1 1/2 to 2 cups
Ths recipe is from Cooking Light magazine October 2010. I used butter on the rye bread and I did not use light cheese. I also used 1/4 cup beef broth in place of the 1/4 cup beer. The mushroom filling made enough for 3 sandwiches.
1 pound ground sirloin
Cooking spray
1 tablespoon olive oil
1/4 cup thinly sliced yellow onion
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) package sliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup dark beer (such as porter)
8 slices rye bread
4 slices reduced-fat provolone cheese
1. Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
2. Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
3. When patties are done, remove from large skillet. Wipe clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-forth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned. Yield: 4 servings.
I am looking for a Christmas cookie to give away and I came across this recipe taken from The Bon Appetit Cookbook by B. Fairchild. It is a very rich cookie. The ganache makes way more then you need, so I would make half next time. The recipe asks for an oval cookie cutter but I just used a round one. I used semi-sweet chocolate chips for the filling and the coating.(1/4 cup equals 1 ounce) I made about 22 sandwich cookies.
Cookies
1 cup sugar, divided
1/4 cup slivered almonds
1 cup (2 sticks) unsalted butter, room temperature
1 large egg yolk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups all purpose flour
Filling
1 cup whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Coating
6 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
1 1/4 cups slivered almonds, toasted, chopped
FOR COOKIES: Place 1/4 cup sugar and slivered almonds in processor; grind almonds fine. Using electric mixer, beat butter and remaining 3/4 cup sugar in large bowl until well blended. Beat in egg yolk, vanilla, and salt. Add ground nut mixture and flour; beat until moist clumps form. Gather dough together; divide in half. Shape each half into disk. Wrap in plastic and refrigerate at least 1 hour and up to 2 days.
POSITION 1 rack in top third of oven and second rack in bottom third; preheat to 325F. Line 2 large rimmed baking sheets with parchment paper. Roll out 1 dough disk between sheets of waxed paper or parchment paper to scant 1/4-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles. Peel off top paper. Using 2 1/2x1 1/2-inch oval cookie cutter (or cardboard template), cut out cookies. If dough is soft, slide rimless baking sheet under paper and chill dough 10 minutes to firm. Transfer cookies to prepared baking sheets, spacing 1/2 inch apart. Gather scraps and reroll dough, cutting out more cookies. Chill cookies on sheets 15 minutes.
BAKE cookies 5 minutes. Reverse position of sheets and bake until cookies begin to color, about 6 minutes longer. Cool cookies on sheets 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
FOR FILLING: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let filling cool until thick but still spreadable, stirring occasionally, about 2 hours.
Place half of cookies, bottom side up, on work surface. Spoon filling into pastry bag fitted with small plain tip. Pipe (or spread) filling over cookies, leaving 1/4-inch plain border. Top each with second cookie, bottom side down, and press to adhere.
FOR COATING: Stir chocolate in top of double boiler set over simmering water until melted and smooth. Place toasted almonds in small bowl. Dip end of 1 cookie sandwich in chocolate, then in almonds. Transfer to sheet of aluminum foil. Repeat with remaining cookies. Let stand until coating is set. (Can be prepared 2 days ahead. Store in airtight container between sheets of waxed paper in the refrigerator.)
I treated myself to this wonderful sandwich today at lunch. I only wish I knew of this sandwich when I was in Banff with the girls. Terri I could have used your last-minute-decision-can-of-salmon to make you guys this great lunch! This recipe was taken from Food and Drink magazine (compliments of the LCBO) Autumn 2007.
2 tbsp mayonnaise
2 tsp lemon juice
2 tbsp finely diced red or green onion
1 tsp drained and rinsed capers, chopped
160g can salmon, drained well
1 tbsp fresh dill
3 tbsp spreadable cream cheese
2 of your favorite buns such as panini or focaccia or 4 slices of sourdough
Arugula leaves
1. Place mayo, lemon juice, red onion, and capers in a bowl. Stir. Using a fork, mix in salmon.
2. In a separate bowl, stir dill into cream cheese. Slice buns in half horizontally. Spread bottom half of each with cream cheese. Top with salmon mixture then Arugula. Top with other half of buns to make sandwiches.
All I can say is YUM!! You can prepare the salad a day in advance. Fill the pita breads just before serving. This recipe is taken from The Complete Light Kitchen by Rose Reisman.
Creamy Dijon Chicken Salad in a Pita
6 oz boneless chicken breast
1 cup diced plum tomatoes
3/4 cup green bell pepper
1/3 cup chopped green onion
3 Tbsp chopped black olives
1/3 cup crumbled light feta cheese
1/4 cup low-fat sour cream
2 Tbsp light Mayonnaise
1 Tbsp freshly squeezed lemon juice
2 tsp dried tarragon or basil
1 tsp Dijon mustard
1 tsp minced fresh garlic
pinch freshly ground black pepper
2 large pita breads
lettuce
1. Preheat grill or grill pan to medium-high and spray with cooking oil. Grill the chicken, turning once, until cooked through and no longer pink in the center, about 12 minutes. Remove from the grill, cool and dice.
2. Stir the chicken, tomatoes, green pepper, green onion, olives and feta together in a bowl.
3. Combine the sour cream, mayonnaise, lemon juice, tarragon, mustard, garlic and black pepper in another bowl, mix well. Pour the dressing over the chicken mixture and toss to coat.
4. Cut the pita breads in half and line the pockets with lettuce leaves. Divide the filling among the pitas (about 3/4 cup per half). Serve immediately.
