by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
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2 slices Canadian bacon
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3. slices Soppresata (a charcuterie)
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handful of Spinach – julienned
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Yellow mustard
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about 4 ounces of “The Laughing Cow” (spreadable) cheese or you could use creamy goat cheese or any favorite cheese you may have.
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Heat your panini maker up (if you have one; if not, just use a pan with a little olive oil or butter in it).
Ask the hotline about this step!Spread cheese on both sides of bread; layer on Canadian bacon and sopressata. Ribbon yellow mustard on one side of bread. Put together and grill in panini press until cheese is melted and bread is nicely grilled – about 5-10 minutes (or grill in pan or grillpan over stovetop.)
Ask the hotline about this step!thanks, boulangere, now you've got me thinking of all the great mustards you could add to this....:-)
I picked up a wasabi mustard at the Farmers Market last Saturday that may just have this written all over it. Truly love your combination!
The daughter and I recently returned from Italy and France, where she was enchanted to find goat cheese in little logs similar to the Laughing Cow rounds we find here. We bought a net bag of them to take off to the Champs Elysées for a standing picnic at the finish of the Tour de France. Your beautiful combination takes me right back there. I've got a 3-day baguette going to make it this weekend. Thank you so much!
What a wonderful picture you evoke with your description. One of my favorite meal memories is a baguette, brie, butter, pate a bottle of wine and sitting in the park in Paris eating in the afternoon.....thank you for sharing --you have made my day...;-)
That's a snack I'd like to eat!
Thanks, testkitchenette!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Love, love, love soppresatta! This looks truly heavenly, all the better for that good spinach and some great mustard.