Rosemary Ham and Maple Roast Turkey with Asiago Cheese

Another in the long line of panini sandwiches. This one has some delicious rosemary ham and maple roast turkey with heirloom tomatoes, honey mustard, and some asiago cheese on potato bread. I threw in some nice red cherries to make it a meal. Enjoy!

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Cracked Pepper Mill Turkey and Jalapeño Havarti on Potato Bread Panini

This was a real spicy sandwich. I started with some Jalapeño Havarti and Cracked Peppermill Turkey. I made a spicy dressing by mixing 2 parts mayo to 1 part spicy brown mustard and 1 part "Jerome's Jamaican Hot Pepper Sauce" which is straight fire. I dressed both of the potato bread slices, laid the turkey, then some thin sliced apple to bring down the heat, then fresh spinach and topped it with the Jalapeño Havarti. Press it for a few minutes on the panini press and viola, a ridiculously spicy lunch. I sliced the remaining apple and made it a side. You kind of need the apple to cool you off between bites of fire. Yum!

Tomato and Fresh Mozzarella Panini

It doesn't get more classic then this vegetarian Italian style sandwich. I added some roasted red peppers, fresh basil and a balsamic spread to make it sing a bit. You do not want to press this sandwich for too long of you will get the tomatoes hot and that is never good; so put the balsamic spread, then the red peppers on the bottom, then tomatoes, then the basil and finally top with fresh sliced mozzarella and bit more balsamic spread. The balsamic spread is simply 2 parts mayo to one part balsamic vinegar mixed well. I also had a ripe Thai Guava and I sliced it, salted it and served on the side. Enjoy!

Prime Roasted Beef and Cole Slaw on Rye

This sandwich hits all the right notes. I first toasted the bread on the panini press, otherwise the bread would get soggy and the cole slaw would get hot, neither of which is a desirable outcome. I started with the prime roast beef they have at Epicure, a local high grocery store, which is perfectly cooked rare. Then I dressed the meat with a bit of the creamy horseradish sauce listed below. Finally it was topped off with the shredded cole slaw they also had at Epicure. The rich meat, spicy dressing and sweet creamy cole slaw make this a perfect sandwich in only a few minutes.


Creamy Horseradish Dressing

1 tablespoon, sour cream
1 teaspoon, prepared horseradish
1 dash, Worcestershire sauce
fresh cracked pepper

Mix all ingredients and let stand for 5 minutes.

Ham and Fontina Panini

Ham and cheese is a classic. I used Boarshead Maple Glazed Ham and some slightly aged Fontina. Fontina is a soft, cow's milk Italian cheese from the Aosta Valley in North West Italy. It is soft when young, but aged Fontina becomes hard and more pungent. Its great either way but for a panini the younger and softer is better. I also used some arugula, sliced red delicious apple and a strawberry mustard dressing as toppings. 2 Sandwiches for about $5. Takes 10 minutes.

Ham and Fontina Panini

4 slices of 5 grain Italian Bread, 3/8" slice
1/4 lb maple glazed maple, split between the two sandwiches
1/8 Fontina cheese, thin sliced, spilt between the two sandwiches
1/2 red delicious apple, thin sliced
1 handful fresh arugula

Strawberry Mustard Dressing

1 tablespoon olive oil mayonnaise
1 tablespoon spicy brown mustard
1 teaspoon strawberry preserves

Dress all four pieces of bread on one side. Lay ham down, folding it into three. Top it with the sliced apple then arugula. Now lay two slices of cheese on top. Press for 2 to 3 minutes on the panini press. Let it rest on a baking rack for a few minutes to cool. Slice and serve with some grapes for a great lunch.

Turkey Pastrami and Machego on Whole Grain

Another day another sandwich. Turkey pastrami is awesome and the salty richness of machego creates I good balance. I put some stone ground mustard and fresh parsley for bite and crisp, threw it on the press and viola. Dried plums and figs on the side made for a delicious and healty sandwich experience. Enjoy!

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Turkey and Smoked Gruyère Panini with Arugula Salad

Who doesn't love a salad and a sandwich for lunch? Here is a quick fix in 15 minutes. The parsley gives the sandwich a bright and fresh taste to compliment the bold cheese.

Turkey and Smoked Gruyère Panini

4 slices of onion multi-grain loaf
1/2 lb of Boarshead Cracked Peppermill turkey
1/8 lb Boarshead Smoked Gruyère Cheese
Handful of fresh Italian flat leaf parsley, rough chopped

Mustard Aioli
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white balsamic vinegar
1 drop of agave nectar

Dress all four pieces of bread with the aioli. Place turkey, then chopped parsley, then cheese. Spray or brush the top of the bread with olive oil. Put in on the panini press and cook for 5 minutes. Let it rest on a baking rack or it will become soft on the bottom.

Arugula Salad

1 package of fresh washed arugula
1 roma tomato, chopped

Vinaigrette
1 tablespoon of red wine vinegar
1 tablespoon of white balsamic vinegar
1 tablespoon of fresh parsley
1/2 teaspoon of Dijon mustard
salt and pepper
2 tablespoons of EV olive oil

In a large bowl combine the vinaigrette ingredients except the olive oil. Once well combined, slowly whisk in the olive oil. Toss the tomatoes in with the vinaigrette and mix well, then add the arugula and toss. Add salt and fresh pepper to taste.

Slice the panini cross wise and stack, toss the salad and you have a quick lunch for a great price. Enjoy

Chicken and Provolone Panini

Fun Fact: Fresh Rick's was originally going to be a gourmet sandwich shop in Hoboken, NJ.

That ended up not working out, but I still make some pretty awesome paninis. Here is my lunch from the other day.

Turkey and Provolone Panini

4 slices of Italian sandwich bread
1/2 lb sliced chicken breast from the deli
4 piece of deli provolone cheese
1/4 cup fresh basil
1 teaspoon olive oil mayo
1 teaspoon honey mustard
1 splash white balsamic vinegar

Mix the mayo, honey mustard and vinegar to make the sandwich dressing. Dress both side of the bread. On one side place the chicken, then lay out one layer of fresh basil. Now top it with the cheese. Place it on a hot panini grill that has been sprayed with a touch of olive oil. Also spray the top of the bread with some olive oil as well. Close the panini grill and press down lightly. After 3 minutes press down firmly. Remove from the grill and place on a cooling rack or it will get soggy on the bottom. Slice crosswise and serve.



I am still thinking about unleashing this sandwich shop on the general public, but down here in South Beach. All the leg work is done, now I just need $200k...