even slightly tricky

July 24 [Thu], 2014, 12:34
This recipe is a variation on the French pan bagnat. They aren’t usually made as melts, but dang if they aren’t delicious as melts. Personally, I adore making a good panini. It’s great on a summer day, on a winter day, on a mild day, on any day. I fell in love with the panini in 2009. I was on tour with the Madison Scouts Drum & Bugle Corps and got to go to a new restaurant that served paninis and only paninis and I haven’t looked back since.

If you want to make it cold, then just skip the last step.

These melts are something impressive to make for company, too. Or a date. Or any other event. Including hunger. Why? Because they’re insanely easy to make and taste like dreams incarnate. The only thing even slightly tricky about them is the fact that you need boiled eggs on hand to make the recipe.

And now I’m off to enjoy the fireflies before I need to wait another year to see them. Enjoy the sandwiches and don’t forget to come cook with me again!
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