| Fontina Toast |
Ingredients: | |
1 loaf | Chiabatta Bread, sliced into 1⁄2” strips, lengthwise |
1 tsp. | Garlic Oil |
2 oz. | Imported Fontina, sliced to 1⁄16” thickness |
2 oz. | Roasted Peppers, julienned |
1 oz. | Marinated Mushrooms, sliced to 1⁄8” thickness |
Creating the Fontina Toast: Preheat grill to 400°F prior to grilling.
1.Brush the garlic oil over the top crust of the bread.
2.Cut the bread in half lengthwise to make two equal pieces.
3.Begin layering the ingredients onto the bottom piece of bread in the following order: Fontina, Roasted Peppers, Mushrooms.
4.Close the sandwich and place the Panini on the preheated grill (400°F). Gently lower the upper grill onto the sandwich and press down gently being careful not to smash the Panini.
5.Cook the Panini for approximately 2 minutes. Raise the upper grill periodically to ensure the bread is not sticking to the grill.
6.Remove the sandwich from the grill and cut in half on a diagonal.
7.Plate and serve warm.
Garlic Oil
Ingredients:
1 cup Olive Oil
2 Cloves of Fresh Garlic
Creating the Garlic Oil:
1.Over medium heat, simmer the olive oil and garlic for 15 minutes.
2.Allow the oil to cool and strain into a storage container.
3.Cover, label, date and refrigerate until needed for use.
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