We’ve all tried our hand at the panini press. We’ve all experienced the sublime difference between a few slivers of Usdan deli meat on rye and a few slivers of Usdan deli meat on rye delicately pressed between two slabs of heated metal. Sometimes I forget that I am eating in a school cafeteria rather than a gourmet sandwich shop. OK, maybe that’s a stretch. But in my opinion, the ever-expanding sandwich bar, the mini-ciabatta rolls, and the panini press really add a lot to the Usdan lunch experience. Yet, we’ve also all seen the panini gone awry—mangled, dry, and heated halfway through. The panini is not something to be taken lightly, not simply a typical sandwich with a dash of panache. It’s an art form, and this week we’ve tracked down some of Usdan’s Michelangelos, Monets, and Botticellis to share the secrets of their craft. While the line for the panini press can be a little long, the crispy, melty sandwich that comes out is worth it!
Recipes:
Amy’s Panini
By Amy Toig ’14
Turkey
Provolone cheese
Spinach
Tomato
Guacamole
Salt and Pepper
Breakfast Panini
By Elsa Hardy ‘14
Cheesy eggs
Spinach
Red Onion
Mushroom
Bacon
Provolone Cheese
Kaitlyn’s Panini
By Kaitlyn Clark ’14
Swiss cheese
Salami
Banana peppers
Tomatoes
Mustard
Caprese Panini
By Elsa Hardy ‘14
Provolone cheese
Tomato
Pesto
Balsamic vinegar on the side
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