Sardine and Balsamic Tomato Panini |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
Sardines are a fantastic underused food. Found this sandwich recipe in The Wichita Eagle who wrote, The noble sardine does not get much respect in this country, although lots of older folks grew up enjoying it on crackers. In reality, it's an inexpensive, handy and healthy food to keep on hand. Here's a recipe that puts it to good use. It's adapted from 200 Best Panini Recipes by Tiffany Collins (Rose, $24.95). Ingredients:
1/2 cup tomato, chopped, seeded |
1 teaspoon balsamic vinegar |
1 tablespoon parsley, chopped |
1 pinch salt |
fresh ground black pepper, to taste |
4 slices italian bread (1/2-inch thick) |
1 tablespoon olive oil |
2 teaspoons mustard |
4 oil-packed sardines, drained and mashed |
1/2 cup parmesan cheese, freshly grated |
Directions:
1. In a bowl, combine tomatoes, vinegar, salt and pepper.
2. Brush one side of each bread slice with oil. Place two slices on a work surface, oiled side down, and spread with mustard. Evenly layer with sardines, tomato mixture and cheese. Cover with top halves, oiled side up, and press gently to pack.
3. Place sandwiches on heated panini or George Foreman grill, close the top and cook until golden brown.
|
|