Food

Recipe: Green panini with roasted peppers and Gruyère cheese

CookingLifestyle and Leisure

Green panini with roasted peppers and Gruyère cheeseTotal time: 25 minutesServings: 1 Note: Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. It is one of McFarlin's favorites. This recipe makes more mustard greens than are used in the sandwich.1 bunch mustard greens, stemmed and washed but not dried1/2 cup waterSalt and pepper1 garlic clove, pressed or mincedRed pepper flakes, a few pinches or to tastePepper sauce or red wine vinegar, to taste2 pieces ciabatta, or your favorite rustic breadOlive oilGrated Gruyère or fontina cheeseRoasted bell pepper cut into wide stripsDijon mustard1. Put the mustard greens in a pot over high heat with the water that clings to the leaves plus one-half cup. Sprinkle with one-half teaspoon salt, pepper to taste, garlic and the pepper flakes and cover. After the leaves have collapsed, reduce the heat to medium and cook until they're tender when you taste one, about 7 minutes. Drain, then squeeze the excess water out of the greens. Put them in a bowl and season with additional salt, if needed, and pepper sauce or vinegar to taste.2. Slather the outside of the bread with olive oil. Cover one slice of the bread (the dry side) with cheese, pile on a half or a third of the greens, and add the pepper strips. Spread the top slice with Dijon mustard, then cover.3. Cook in your panini maker or in a skillet until the bread is crispy and the cheese melts. When a wave of melted cheese hits the hot surface, there's a bonus tang, but don't let it burn. Slice it diagonally; it's easier to eat that way and it looks jaunty too.Each sandwich: 611 calories; 20 grams protein; 73 grams carbohydrates; 9 grams fiber; 27 grams fat; 6 grams saturated fat; 16 mg. cholesterol; 1,447 mg. sodium.

Copyright © 2014, Los Angeles Times
Related Content
CookingLifestyle and Leisure
  • Bell peppers: How to choose, store and prepare

    There is nothing at the farmers market that sums up the late summer-early fall season like the mounds of brightly colored peppers that seem to be everywhere. Their colors -- red and yellow, even purple and brown – are so saturated they seem to have been designed for the painterly golden...

  • Market fresh: Cooking through the seasons

    Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly.

Comments
Loading