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Hed Chef
Ham it up for your man
By Hedy Khoo
November 01, 2010
CLOTHES can make a woman. Sometimes, less is more. Ask any man.
Not when it comes to a sandwich though. If the curvy ridged ciabatta bread can barely hold the contents of a grilled panini, you know you are on the right track to the land of tasty treats.
You simply cannot scrimp on what makes up a sandwich - or a woman.
When you get to the heart of the matter, that sandwich (or woman) better be something of substance.
That will keep you going for at least most part of the day, if not late into the night.
Yes, lots of meat, prosciutto ham in this case, is needed to fill up the space between the top and bottom of this panini. And if the filling spilleth over, that can only be a good thing.
The only thing skinny about this panini is the thinnness of the sliced prosciutto.
If you really need to console yourself, this is a diet sandwich simply because of the high vegetable content. There is tomato and arugula leaves to lend that acidic sweetness with a slightly bitter aftertaste - like a real love affair.
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GRILLED PANINI WITH GORGONZOLA AND PROSCIUTTO
INGREDIENTS (SANDWICH)
1 ciabatta, halved laterally
80g prosciutto ham
5 figs, sliced
5 pitted kalamata olives
40g gorgonzola cheese
40g brie, sliced
Handful of arugula leaves
1 large tomato, sliced
Black pepper
METHOD
1. Taking lower half of ciabatta, spread the gorgonzola cheese on it. Place sliced figs followed by a layer of the arugula leaves.
2. Fold each slice of prosciutto ham and place on top of the leaves, followed by the brie, sliced tomato, olives and more leaves.
3. Season with black pepper.
4.Place the other half of the ciabatta on top.
5. Place the whole sandwich in the panini grill.
6.Leave for 4-5 minutes until grill marks are formed.
INGREDIENTS(PAN-FRIED MUSHROOMS)
80g fresh mushrooms, sliced
1 clove of garlic, chopped
1/4 tsp rubbed sage
1/4 tsp basil
1/4 tsp oregano
Pinch of sea salt
Black pepper
2 tsp olive oil
1 tsp extra virgin olive oil
METHOD
1. Heat olive oil in pan.
2. Add garlic and stir -fry. Before it begins to brown, add the mushrooms.
3. Season with basil, oregano, sage, black pepper and salt.
4. Drizzle on the extra virgin olive oil. Remove from heat.
Hed Chef
Ham it up for your man
By Hedy Khoo
November 01, 2010
CLOTHES can make a woman. Sometimes, less is more. Ask any man.
Not when it comes to a sandwich though. If the curvy ridged ciabatta bread can barely hold the contents of a grilled panini, you know you are on the right track to the land of tasty treats.
You simply cannot scrimp on what makes up a sandwich - or a woman.
When you get to the heart of the matter, that sandwich (or woman) better be something of substance.
That will keep you going for at least most part of the day, if not late into the night.
Yes, lots of meat, prosciutto ham in this case, is needed to fill up the space between the top and bottom of this panini. And if the filling spilleth over, that can only be a good thing.
The only thing skinny about this panini is the thinnness of the sliced prosciutto.
If you really need to console yourself, this is a diet sandwich simply because of the high vegetable content. There is tomato and arugula leaves to lend that acidic sweetness with a slightly bitter aftertaste - like a real love affair.
--------------------------------------------------------------------------------
GRILLED PANINI WITH GORGONZOLA AND PROSCIUTTO
INGREDIENTS (SANDWICH)
1 ciabatta, halved laterally
80g prosciutto ham
5 figs, sliced
5 pitted kalamata olives
40g gorgonzola cheese
40g brie, sliced
Handful of arugula leaves
1 large tomato, sliced
Black pepper
METHOD
1. Taking lower half of ciabatta, spread the gorgonzola cheese on it. Place sliced figs followed by a layer of the arugula leaves.
2. Fold each slice of prosciutto ham and place on top of the leaves, followed by the brie, sliced tomato, olives and more leaves.
3. Season with black pepper.
4.Place the other half of the ciabatta on top.
5. Place the whole sandwich in the panini grill.
6.Leave for 4-5 minutes until grill marks are formed.
INGREDIENTS(PAN-FRIED MUSHROOMS)
80g fresh mushrooms, sliced
1 clove of garlic, chopped
1/4 tsp rubbed sage
1/4 tsp basil
1/4 tsp oregano
Pinch of sea salt
Black pepper
2 tsp olive oil
1 tsp extra virgin olive oil
METHOD
1. Heat olive oil in pan.
2. Add garlic and stir -fry. Before it begins to brown, add the mushrooms.
3. Season with basil, oregano, sage, black pepper and salt.
4. Drizzle on the extra virgin olive oil. Remove from heat.
