Vegetable Panini & Chopped Salad

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by Chef Jeremy Pacheco, Lon's at The Hermosa

azfamily.com

Posted on March 18, 2010 at 8:00 AM

Updated Wednesday, Mar 17 at 10:56 AM

Ingredients:
4 Ciabatta rolls
1 Red bell pepper, roasted and julienne sliced
2  Portobello mushrooms, grilled and sliced
12 Asparagus
1/4 cup Caramelized onions
8 slices Fresh mozzarella
3 tablespoons Olive oil
1 teaspoon Salt
1 teaspoon Black pepper

Preparation:
To roast bell peppers:
Lightly rub pepper with oil and place on grill until skin is charred and blisters. Place in a bowl and cover with plastic so the pepper steams. When the pepper cools down, peel the skin and julienne slice.

For Portobello mushrooms:
Remove gills and brush with olive oil, season with salt and pepper and grill until cooked through. When cool, julienne slice.

For asparagus:
Brush with olive oil, season with salt and pepper and grill until cooked through.

To build sandwich:
Slice rolls in half. Heat a pan to medium heat and toast bread on sliced side with one tablespoon of olive oil. When bread is toasted, flip it over and place a slice of fresh mozzarella on each side. On the bottom piece of bread, top mozzarella with grilled asparagus, grilled mushroom, julienne roasted peppers and the caramelized onions. Place the other piece of bread on top and cover with a lid, lightly pressing the sandwich together.

Remove sandwich from pan, cut in half and serve.
 
Caramelized Onions

Ingredients:
2  Red onions, julienne sliced
3 tablespoons Brown sugar
2 cups Sherry vinegar
1 tablespoon Salt
1 tablespoon Olive oil

Preparation:
Sweat onions with olive oil and season with salt. When onions are tender, add brown sugar. Continue sweating the onions over low heat, until liquid cooks out and the brown sugar starts to lightly caramelize. Add sherry vinegar, mix well and cook slowly until all liquid has reduced out. Remove from pan and cool.

Lon's chopped salad

Ingredients:
1/2 cup Romaine lettuce, chopped
1/2 cup Butter lettuce, chopped
2 cups Roasted chicken, diced
1/4 cup Carrot, small dice
1/4 cup Fennel, small dice
1/4 cup Chayote squash, small dice
1/8 cup Breakfast radish, small dice
1/4 cup Green beans, chopped
1/4 cup Freeze dried corn
1/4 cup Havarti cheese, small dice
1/8 cup Pumpkin seed, toasted
8 slices Watermelon radish, shaved
2 teaspoons Salt
2 teaspoons Pepper
3 tablespoons Cilantro vinaigrette

Preparation:
Combine all ingredients in large mixing bowl. Season with salt and pepper and gently toss with vinaigrette. Separate salad into four bowls and garnish with sliced watermelon radish.

Cilantro Vinaigrette

Ingredients:
1 cup Lime juice
1 cup Champagne vinegar
2 Shallots
1 teaspoon Cayenne pepper
1/4 cup Honey
1 bunch Cilantro
1 tablespoon Salt
6 cups Canola oil

Preparation:
Place lime juice, vinegar, shallot, honey and cayenne pepper in a blender. Run blender on high to puree ingredients well. Tear cilantro leaves from the bunch and add to blender. Turn blender down to medium speed and slowly add oil. Season to taste with salt.

4 servings

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