p to the seventh panini

The school year has finally come to a close, and I’ve accumulated a lot on the way.

Confession: I lug around a lot.  You can tell by the weight of my backpack as I struggle up the metro escalator (I believe that life’s to short to stand on an escalator).

So I like to hang onto things, and it comes in handy sometimes.   My friends put up with my embarrassingly large bag so they can take advantage of my phone charger.  I’m kind of like Mary Poppins when she pulled a lamp post out of her enormous diaper bag. 

Oh so you need a pencil for your test? I have a pencil case full of mechanical pencils (one of which works).
Just opened your yogurt and need a spoon? I have a set of clean silverware in the front pocket.
Getting a pedicure during your free period? Don’t fear, I have extra flip flops.
Forgot you have to wear shorts in PE today?  I have a razor and travel soap.
That boy from 7th period texted you and batteries at 2%?  I have three iPhone chargers.  Worship me.
See? All my mismatched items come together harmoniously into one, supercharged survival kit.

… kind of like this sandwich (that was not the smoothest transition, but bear with me).  This sandwich has a crazy hodgepodge of things: sweet pears, seedy raspberry jam, an assortment of cheeses, seedy bread, and bacon… lots of bacon.  However, it all comes together harmoniously into one, supercharged sandwich.  It also has an awesomely nerdy name: P to the 7th Panini, because I was procrastinating from my math homework when I invented it.

Pears, prosciutto, preserves, Parmesan, provolone, poppyseed bread, and a panini press.
7 words that all start with P.  Mash-bang them together and you have this beauty of a sandwich. I’m a genius, what can I say. 


With love, 
Erica



Ingredients

  • 4 slices poppyseed bread 
  • 4 tablespoons raspberry preserves
  • 2 thinly sliced red pears
  • 6 strips cooked bacon (or other salty meat like speck, prosciutto or even ham)
  • White cheddar
  • Provolone
  • Parmesan
  • 1-2 tablespoons butter
  1. Preheat griddle or panini press to medium-high heat.
  2. Assemble 2 sandwiches in this order: bread, 1½ tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread.
  3. Spread butter on top and bottom of sandwich, sprinkle with Parmesan, and grill for 4-8 minutes, or until cheese is melted and top is golden brown.
Note:
My slices of bacon were pretty small and thin,
which is why I used 4 on each sandwich (gulp). I think 2 regular slices
per sandwich would be plenty. 

 
© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

the perfect lunch (lox and rye and brussel sprouts!)

The perfect lunch is different for everyone.  Some may fall head over heels for a big, juicy cheeseburger and fries.  Others might go crazy for a kale and quinoa salad.

look at those grill marks!!!

For me, the perfect lunch is dark, crusty bread, thinly sliced lox, a big smear of cream cheese, and a few leaves of spinach for color.  I (generously) butter the bread and it gets all crispy and succulent in the panini press.   Heaven.

On the side, I love to have some veggies.  But not just any old veggies — my famous candied Brussels sprouts.  Some of my friends who normally would never touch a vegetable with a hundred yard stick fell head over heels for these Brussels sprouts.  It’s true, and mildly creepy — almost like those Hidden Valley Ranch commercials where the kids choose cauliflower over popcorn.  These sprouts are mind-bogglingly addictive, in a totally good-for-you way. 

What’s your idea of the perfect lunch?
With love,
Erica

Erica’s Famous Candied Brussels Sprouts

Ingredients
2 cups Brussels sprouts
3 tablespoons olive oil
3 tablespoons dark brown sugar
1/4 cup dried cranberries
salt and pepper to taste

Heat olive oil in a large pan over medium high heat. Add Brussels sprouts.  Sprinkle with brown sugar.  Cook until outsides are lightly brown and caramelized (3-5 minutes). Add cranberries and salt and pepper to taste.

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.