Perfect Panini - by Jodi Liano (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Sandwiches are transformed into something extraordinary when quality ingredients, savvy stacking, and a hot panini press are combined. From classic favorites to modern combos, this book will show you just how versatile and delicious panini can be.</b> <p/>Packed with layers of flavor, here are the ultimate recipes for panini, from classic to modern. Over 45 delectable combinations featuring crisp toasted bread, gooey cheese, and savory meats, veggies, and spreads will leave you craving more. <p/> Celebrating the original Italian sandwich, this book covers it all, from simple favorites like three cheese with tomato and basil or hearty pulled pork with slaw to sophisticated combinations such as nectarine, arugula, and brie or roasted peppers with goat cheese and salsa verde. <p/> Each recipe displays the ingredients like a sandwich board, making it easy to choose the bread, fillings, and condiments to make your ideal sandwich. You'll also learn tips, like why it's important to coat the bread with oil or butter, how to layer ingredients for maximum results, and why using a weighted press for toasting will elevate your creation from ordinary to divine. <p/> So, whether you want an over-the-top sandwich riff on a favorite comfort food, like artichoke-spinach dip or jalapeno poppers, a decadent combination such as roast pork with bacon, pickled onions and pepper jack, or something simple and healthy like grilled salmon with herbed cream cheese, you'll find the perfect panini in these pages. <p/> <b>Table of Contents</b> <p/> <b>Chapter 1: CLASSIC PANINI</b><br> Three-cheese & tomato<br> Muffuletta<br> Summer vegetable & basil<br> BLT<br> Reuben<br> Meatball<br> Turkey & bacon club<br> Turkey burger patty melt<br> Pimiento cheese<br> Pulled pork & slaw<br> Shrimp po'boy<br> PB&J<br> Turkey, brie & apple<br> Grilled chicken, tomato & mozzarella<br> Egg & bacon breakfast sandwich<br> Roast beef & horseradish<br> Crab melt<br> Italian Cheesesteak<br> Croque monsieur<br> Roast turkey & cranberry<br> Grilled eggplant & tapenade<br> Cubano <p/> <b>Chapter 2: MODERN PANINI</b><br> Roast pork, bacon & pickled onions<br> Nectarine, arugula & brie<br> Creamy mushroom & thyme<br> Apple, cheddar & sage<br> Roasted peppers, goat cheese & salsa verde<br> Jalapeño popper<br> Zucchini, feta & tapenade<br> Chicken saltimbocca<br> Lamb, feta & harissa burger<br> Sausage, fontina & broccolini pesto<br> Buffalo chicken<br> Caribbean chicken<br> Hawaiian<br> Tuna nicoise<br> Asparagus, sun-dried tomato & chevre<br> Prosciutto, gorgonzola & fig<br> Caramelized onion & smoked gouda<br> Grilled salmon & herbed cream cheese<br> Roasted pork, provolone & broccoli rabe<br> Mushroom, spinach & tarragon<br> Marinated artichoke, spinach & parmesan<br> Chorizo torta<br> Manchego & quince<p/><br></br><p><b> About the Author </b></p></br></br>Jodi Liano is an author, recipe developer, and the founder of the San Francisco Cooking School. She is the author of Eggs as well as Cooking from the Farmers' Market and New Flavors for Vegetables, both for Williams-Sonoma. Jodi has also worked as a food stylist in San Francisco and in New York at the Food Network.
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