World, meet my the sandwich that got me through April and May 2013.
I don’t know why this recipe hasn’t been posted until now, but P- and I LIVED off of it in May when we didn’t have a fridge or stove, enjoyed it on picnic lunches, and still eat it now….it’s that good.
Because when you can’t be creative on the stovetop, or store a bunch of fresh vegetables in the fridge, you need to use what you can grab piece-by-piece at the grocery store.
Comfort food is, of course, subjective, but my happy place goes bonkers for a giant sandwich.
And a plate full of pie…
But I digress.
The key to this sandwich is quality ingredients. A nice grainy ciabatta loaf, sliced mozzarella, tomato, fresh basil, sundried tomatoes, a sprinkle of grated fresh Romano, AND crumbled soft goats cheese. Don’t skimp on the cheeses. The cheeses are awesome.
But the big winner for this sandwich is in the homemade lemony pepper mayo. I’m not joshing with you guys, I’m totally serious. It’s the best sandwich topper in the whole wide Katrina-filled world (whatever the heck that means).
I hope you enjoy this recipe! Have a fabulous weekend everyone! I’m going to a wedding 🙂
- 1/2 cup mayonnaise
- 3 tablespoons grated Romano cheese (Parmesan is good too)
- 1 teaspoon lemon juice
- 1/4 teaspoon coarsely ground black pepper
- 2/3 whole grain ciabatta loaf
- 2 tbsp lemony pepper mayo
- a few slices of fresh mozzarella
- 1 medium tomato
- 4-8 fresh basil leaves
- 2 tbsp chopped sundried tomatoes, packed in oil
- a sprinkle of fresh Romano
- crumbled soft unripened goats cheese
- salt and pepper
- Preheat your panini press to manufacturers instructions.
- For the lemony pepper mayo, combine mayonnaise, Romano, lemon juice and pepper. Season, if desired, with salt; refrigerate until use.
- Cut the ciabatta loaf in three smaller loaves. Take two of the smaller loaves and cut them lengthwise to make sandwich slices with them.
- Spread 1 tablespoon of the lemony pepper mayo on the bottom of each ciabatta bread. Add a few slices of mozzarella, a few slices of tomato, basil leaves, and sundried tomato slices. Top with some fresh parmesan, goats cheese, and salt and pepper. Push the top part of the ciabatta onto the Romano and goats cheese and place sandwich onto panini press.
- Once your panini press says it's ready (or once the bun has been pressed down and the cheese inside looks melted) serve immediately and enjoy!
A Warm Vanilla Sugar Original