Tuesday, August 23, 2011

Curried Cheese and Peach Panini

First off, some make-agains. Tonight I made Roasted Corn & Poblano Stew. Last night I made Cauliflower-Onion Linguine. Exciting times were had by all.

So this sandwich. I made this sandwich on Saturday night after we spent all day setting up for a festival. Let me tell you - it is weird. It sounds weird, it is weird. I left out the celery because I don't like celery in things like this, and that was a good choice.

Weird as it was, it was also REALLY GOOD. Maybe it's the mango chutney, but it kind of reminded me of the Open-Faced Jerk Vegetable Sandwiches, which we love. Every bizarre part of this sandwich worked well. I doon't know if I would make it again because it was crazy messy, but it was very yummy. Definitely worth a try if you're looking for an exciting new sandwich to try (and really, who isn't looking for exciting new sandwiches?).


Curried Cheese and Peach Panini
Vegetarian Times, July 2011

Cottage cheese is the secret low-fat ingredient in these sandwiches. Try the recipe with sliced pears or apples as well.

2 cups reduced-fat cottage cheese, drained
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon grated lime zest
1 stalk celery, finely diced (1/4 cup)
1 green onion, thinly sliced (2 tablespoons)
1 10-ounce sourdough baguette, cut into 4 sandwich lengths
1/2 cup mango chutney, optional
1 large peach, peeled and thinly sliced
1/2 cup sliced almonds (8 tablespoons)

1. Stir together cottage cheese, curry powder, ginger, and lime zest in medium bowl. Fold in celery and green onion. Set aside.

2. Split baguette lengths, leaving one side attached. Remove some of soft centers of bread to make room for filling. Spread 2 tablespoons chutney, if using, on top and bottom of bread. Fill each sandwich with 1/2 cup cottage cheese mixture, 4 peach slices, and 2 tablespoons almonds.

3. Coat skillet or grill pan with cooking spray, and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 1 or 2 cans. Cook 2 minutes, remove weight, flip panini, replace weight, and cook 1 1/2 to 2 minutes more (or cook 4 minutes in panini maker).

Servings: 4

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