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Post by ellise on Jul 22, 2005 20:03:40 GMT 10
Sun-Dried Tomatoes: 8 air-dried sun-dried tomato halves 2 cups boiling water 2 tablespoons extra-virgin olive oil 1 clove garlic, peeled and gently flattened with the side of a cleaver Fresh ground black pepper
Panini: 4 ounces fresh mozzarella, drained and cut into 1/4-inch- thick slices 2 soft Italian rolls, split 12 large fresh basil leaves, rinsed and shaken dry 1 1/2 tablespoons salted butter, melted Cooking oil spray
Place sun-dried tomatoes in a heat-proof bowl and cover with boiling water. Let soak 20 minutes. Drain tomatoes, squeezing out water. Transfer to a cutting board and cut them crosswise into slivers. Stir in oil and garlic. Season with pepper. Let tomatoes marinate 30 minutes. Discard garlic clove. The tomatoes can be prepared a day ahead. Preheat grill. If grill has a temperature control, preheat to high. Place drip pan under the front. Make panini: Arrange half of the mozzarella on the bottom half of each roll, trimming cheese so that it comes just to the edge. Place cheese in the center of panini. Add marinated tomatoes and basil, then cover with the rolls. Using a knife or pastry brush, spread or brush rolls with butter. When ready to cook, lightly coat the surface with cooking oil spray. Using a spatula, transfer panini to the hot grill and close the lid. Grill panini until rolls are crusty and the cheese is melted, about 5 minutes. Cut on the diagonal and serve at once.
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