Recipe: Pimiento Cheese Panini (makes 10 sandwiches)
SandwichesPIMIENTO CHEESE PANINI
3/4 cup mayonnaise
1 (4 ounce) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon ground red pepper
1 (8 ounce) block extra-sharp Cheddar, finely shredded
1 (8 ounce) block sharp Cheddar, shredded
2 medium jalapenos, seeded, minced (optional)
2 loaves (16 ounces each) ciabatta bread
Olive oil
Stir together first five ingredients in a large bowl; stir in cheeses and, if desired, jalapeno. Store in refrigerator up to 1 week.
TO MAKE THE SANDWICHES:
Slice bread into 20 (1/2-inch-thick) diagonal slices. Spread half the slices with pimiento cheese. Top wtih remaining slices. Brush outside of bread slices with olive oil.
Preheat panini press. Grill sandwiches in batches, 3 to 4 minutes, or until golden brown and cheese is melted.
Cut sandwiches in half, if desired.
Makes 10 sandwiches
Source: Southern Living Comfort Food: A Delicious Trip Down Memory Lane by the editors of Southern Living magazine
3/4 cup mayonnaise
1 (4 ounce) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon ground red pepper
1 (8 ounce) block extra-sharp Cheddar, finely shredded
1 (8 ounce) block sharp Cheddar, shredded
2 medium jalapenos, seeded, minced (optional)
2 loaves (16 ounces each) ciabatta bread
Olive oil
Stir together first five ingredients in a large bowl; stir in cheeses and, if desired, jalapeno. Store in refrigerator up to 1 week.
TO MAKE THE SANDWICHES:
Slice bread into 20 (1/2-inch-thick) diagonal slices. Spread half the slices with pimiento cheese. Top wtih remaining slices. Brush outside of bread slices with olive oil.
Preheat panini press. Grill sandwiches in batches, 3 to 4 minutes, or until golden brown and cheese is melted.
Cut sandwiches in half, if desired.
Makes 10 sandwiches
Source: Southern Living Comfort Food: A Delicious Trip Down Memory Lane by the editors of Southern Living magazine
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