antipasto panini $1.43 each
Alright, this is my FAVORITE use for the antipasto mix. One bite of this sandwich (which occurred precisely a half second after the last photo was taken), and I was dumbfounded as to why something like this isn't on every sandwich shop menu across America. It is slightly reminiscent of a muffaletta (one of my favorite sandwiches) but minus the piles of meat. I suggest making sure that you have a good hearty bread to make this sandwich with. My favorite is the Rustic Italian from Whole Foods Market.
Total Recipe cost: $1.43
Servings Per Recipe: 1
Cost per serving: $1.43
Prep time: 5 min. Cook time: 5 min. Total: 10 min.
STEP 1: Preheat a counter top grill (George Foreman type). Roughly chop the 1/2 cup of antipasto mix to make it more even in size and texture (stays between the bread better).
STEP 2: Place the provolone and antipasto mix between the bread and cook on the grill for about 5 minutes or until the outside is brown and crispy and the cheese inside has melted. ENJOY!
NOTE: If you don't have a counter top grill, you can do this in a skillet, grilled cheese style. If you like the "pressed" texture of a panini, you can fill a large pot full of water and place that on top of the sandwich (for weight) as it cooks in the skillet.
Total Recipe cost: $1.43
Servings Per Recipe: 1
Cost per serving: $1.43
Prep time: 5 min. Cook time: 5 min. Total: 10 min.
| INGREDIENTS | COST | |
| 2 slices | hearty bread | $0.25 |
| 1 slice | provolone | $0.20 |
| 1/2 cup | antipasto mix | $0.98 |
| TOTAL | $1.43 | |
STEP 1: Preheat a counter top grill (George Foreman type). Roughly chop the 1/2 cup of antipasto mix to make it more even in size and texture (stays between the bread better).
STEP 2: Place the provolone and antipasto mix between the bread and cook on the grill for about 5 minutes or until the outside is brown and crispy and the cheese inside has melted. ENJOY!
NOTE: If you don't have a counter top grill, you can do this in a skillet, grilled cheese style. If you like the "pressed" texture of a panini, you can fill a large pot full of water and place that on top of the sandwich (for weight) as it cooks in the skillet.
Labels: easy, quick, sandwich, vegetables
posted by Beth M @ 6:07 PM
3 Comments:
At January 4, 2010 at 8:52 PM ,
Em said...
This looks delicious.
At January 5, 2010 at 11:24 PM ,
Anonymous said...
Just want to say I love your blog, and the recipes!! I'm a student so I'm definitely on a budget but I love food and don't want to resort to instant noodles. Your site has given me plenty of inspiration and tasty foods to eat :)
At January 6, 2010 at 8:35 AM ,
Anonymous said...
One of the things I love about your site is how often you make a base item and then go so many directions with it.... this antipasto for one and the creamed spinach also comes to mind.... I love it cause that’s the way I cook and I am always getting teased about how I can take one item and make it do so many things....As an example I take the popular Artichoke dip and with or without adding spinach and sometimes water chestnuts make any of the following.
Stuffed celery, Roll ups with ham and flour tortillas ,Empanadas ,Enchiladas, warm up a bit in the microwave and top an English muffin with it and top that with an over easy egg, won ton fillings, spread real thin on a thin slice of ham and roll up, sandwich spread on toast, top a backed potaote….get the picture here?
Becky (central oregon)
Post a Comment
Note: Only a member of this blog may post a comment.
Subscribe to Post Comments [Atom]
<< Home