HotmailParty hard? Try the morning-after panini
Skip the brunch lines and try this recipe from Australian chef Curtis Stone
Recipes from TODAY |
 |
 | Interactive |
 |
 | Slideshow |
 | Appetite for perfection From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen. more photos |
 |
 Getty Images stock Names linked to bad behavior July 17: A new study shows that the more unpopular or uncommon a boy’s name is, the greater the chance he’ll end up behind bars. TODAY hosts check out the top 10 bad boy names. |
After a long night of imbibing and questionable activities that you may wish to forget, you're going to be hungry. Skip the long lines at the brunch spot and try making this delicious panini, courtesy of Australian chef Curtis Stone.
4 servings
INGREDIENTS
Preheat a panini grill or sandwich press.
Lay each sliced baguette square on a work surface with the bottoms of the buns side by side.
Divide half of the Parmesan among the 4 bottom buns.
Then equally divide the turkey or chicken, red peppers, mushrooms, olives, and arugula among them as well and make even layers over the cheese.
Drizzle a few drops of olive oil over the arugula on each sandwich and sprinkle the thyme leaves over as well.
Season to taste with salt.
Top with the remaining Parmesan and return the tops of the bread to the sandwiches.
Lightly oil the outside pieces of bread with extra-virgin olive oil.
Press firmly to secure buns and working in batches of two, grill the sandwiches in the panini press for 5 to 6 minutes or until the bread is golden brown and the cheese has melted.
Once the paninis come off the grill, rub the grilled side of the bread lightly with the garlic clove.
Slice the sandwiches in half diagonally and serve warm.
MANAGE YOUR RECIPES
- Discuss Story On Newsvine
-
Rate Story:
View popularLowHigh - Instant Message
MORE FROM FOOD & WINE |
 Food & Wine Section Front |
| Add Food & Wine headlines to your news reader: |
Sponsored links
Resource guide