BMT(Basil, Mozzarella and Tomato) Panini

As the name suggests it's a panini with classic ingredients like basil, tomato and mozzarella. These three items are like match made in heaven! They taste oh so good together. Crispy panini with ooey gooey mozzarella and fresh basil is a quick fix lunch or dinner option.

Ingredients(Makes 4)

4 ciabatta rolls

1 tomato sliced

1 small red onion sliced

Basil leaves as required

4 tbsp basil pesto(store bought or homemade)

4 tsp hot and sweet Pepper Jelly(I got it from Trader Joe's)

Balsamic Vinegrette (Recipe below)

8 oz Fresh Mozzarella Cheese

Crushed red pepper flakes as required(optional)

Balsamic Vinaigrette

2 tbsp Balsamic Vinegar

4 tbsp extra virgin olive oil

1 tsp dijon mustard

1 tsp honey

Salt and Pepper for seasoning

Mix all the ingredients for vinaigrette and it's ready.

Method

Drizzle ciabatta rolls with olive oil and lightly toast them on both sides on panini maker. Arrange lightly toasted ciabatta rolls on a cutting board for assembling the sandwich. Spread a tablespoon of pesto on one side of each roll. Spread a teaspoon of pepper jelly on the other half.

Place sliced mozzarella on pesto side followed by tomatoes, onions and basil leaves. Drizzle balsamic vinaigrette and top it with fresh basil leaves. Finish it with a sprinkle of curshed red pepper flakes if using for some heat.

Close the sandwich with other half pepper jelly side down. Brush the top with olive oil and place the sandwich on panini press. Grill it until nice and toasty and cheese melts about three to four minutes. Take the panini out and cut in half and it's ready to eat!

Notes-: Using pepper jelly is completely optional. I used it only to give a little bit of kick to the sandwich.

Comments

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog

Guide to Green Leafy Vegetables

The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries. I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग Red Shen Choy/लाल माठ Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Leaves Swiss Char

Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro chopped for

Search This Blog