Panini with gorgonzola & greens
|Freshly ground black pepper||To Taste|
|Thinly sliced escarole||1⁄2 Cup (8 tbs)|
|Thinly sliced endive||1⁄2 Cup (8 tbs)|
|Thinly sliced radicchio||1⁄2 Cup (8 tbs)|
|Extra-virgin olive oil||1 Teaspoon|
|Red wine vinegar||2 Teaspoon (Imported)|
|Crusty country bread slices||4 (White Or Mild Whole Wheat)|
|Gorgonzola||2 Ounce, softened at room temperature.|
Here, a salad of greens, Gorgonzola, croutons, and dressing is transformed into a panino.
The recipe calls for a combination of endive, escarole, and radicchio, but you can use any mix of crisp, tangy salad greens. Dressed with olive oil and vinegar, the greens top bread spread with Gorgonzola.
Look for imported dolce latte Gorgonzola; it is buttery, creamy, and a little funky all at the same time.
Place the greens in a small bowl and dress with the oil, vinegar, and salt and pepper to taste. Remember that the Gorgonzola is salty, so go easy on the salt. Toss well.
Spread 2 slices fo bread with Gorgonzola. Top with the greens and drizzle with any dressing left in the bowl. Cover the remaining bread and press down lightly.
Makes 2 panini.