Friday, 22 May 2015

Griddle Me This!

Panini alla Griglia con Melanzane, Salami Piccante, Pomodoro, Mozzarella, Peperone & Basilico
Grilled Panini with Eggplant, Spicy Salami, Tomato, Mozzarella, Red Pepper & Basil

Yes, this is indeed another of my almost legendary, "tonight I am going to be lazy and just open a roll of pizza dough" recipes... Looks pretty good as well, doesn't it?!?!

Half o
f the fun of cooking, is of course improvising and getting inventive... And making the most of what you've got... Especially if it clears-out your fridge on a Friday night!

There's nothing particularly new or inventive about this... But there is plenty that is particularly delicious going on!

Improvising fresh bread, by "baking" the pizza dough on a griddle-pan isn't new at all... But it is fast... And it is tasty! So making these great sandwiches from these tasty and simple ingredients, whilst the pan was hot from those griddles flat-breads, made them into heal treats... That were easy to make at the same time. Perfect food to get me into a good mood for the weekend! And all of you too I hope!


To make 2, nice, filling sandwiches I needed 1 roll of pizza dough, 1 small eggplant, 1 red pepper, 1 ball of mozzarella, 4-5 small plum tomatoes, a little spicy salami (about 4-5" worth), dried oregano, salt, pepper and plenty of fresh basil.

It doesn't always have to be a burger, it doesn't always have to be a sub sandwich and it definitely doesn't always have to be a pizza! Open your minds, open your fridges... And open your mouths for a bite of something delicious!


Obviously, you are going to need to slice up your ingredients- and whilst you are doing so, you can start getting your griddles nice and hot for the dough.

I cut my dough into nice ovals ( I simply cut around a small plate which I used as a stencil), but of course you can simply cut it into plain old rectangles... It's all good!


Place onto the hot griddle for around 3-4 minutes from each side, until you have some nice scorch marks and the dough puffs up and is "baked" through.


Now, whilst the pan is nice and hot, you can lay out the salami and let it sizzle away for 3-4 minutes at the most.

set to one side to cool... And make good use of that spicy grease in the pan by adding the eggplant slices next...


Grill the eggplant for 3-4 minutes from each side until they are golden brown and have taken on the hot and spicy flavor that the salami left behind. Season with a little salt and set to one side.

Last but not least, let the rings of pepper also get a little kiss from the hot griddle... And then turn it off, put it to one side... And start putting your sandwiches together!


I'm sure it really doesn't matter in which order you add your ingredients, but I began with the basil and tomatoes, which I sprinkled with a hint of salt and a pinch of dried oregano.


Next came the mozzarella and a little more salt and oregano- just to make sure that everything gets a little boost of flavor.


And then of course the eggplant...

...and last but not at all least- that crispy, spicy salami and the sweet red pepper to finish things off!


All you need to do now, is cover them up with the other slice, press them down, cut them in half... And thoroughly enjoy! And you definitely will!

No comments:

Post a Comment