I make all my paninis in my George Foreman grill. Put the sandwich in, bring the top down, it’s as easy as opening up a box of doughnuts for breakfast. It’s small, it’s light, and it’s super easy to clean. I don’t have time to spend all day cleaning things. If you are an accomplished chef, you could probably grill this in a pan, turning once without the insides falling out all over the place. I’m not that person. Or if you are gadget-girl and have a panini press, feel free to haul that thing out from wherever you store it, and go to town. You probably keep it to the left of the quesadilla-maker in a cabinet you need to stand on a chair to reach. I’m not that kind of cook, either.
Turkey Panini with Avocado Dressing
panini
Arnold’s Whole Wheat Sandwich Thins (see Food Article) or any bread you like
olive oil
deli turkey slices
a few slices tomato
cheese (Colby-Jack or Gouda)
dressing
2 small spoonfuls ranch salad dressing
½ small avocado, mashed
Brush the outside of each bread slice with oil.
Place bread oil sides down.
Top half the slices with turkey, tomato, cheese and dressing.
Top with remaining bread slices, oil sides up.
Place in a George Foreman grill and let her rip.
Options: Add bacon and your man will give you a foot rub tonight.
Make it a meal: Serve with potato chips or carrot sticks. I’ll diet tomorrow.
Wine: Chardonnay
No comments:
Post a Comment