Venetian Panino

There isn't a whole lot to say about this sandwich except that it's really simple, but one of the best sandwiches I've eaten in a while. So I'll keep this post simple and tell you that you have to make one. In fact, make one as a snack right now.


Venetian Panino
Recipe by Giada de Laurentiis, adapted
Makes 6 sandwiches

INGREDIENTS
8 ounces Gruyere, shredded
4 TBSP butter, at room temperature
1 garlic clove, chopped
12 ounces sliced turkey (I think proscuitto would be great, too)
12 slices sourdough bread
6 TBSP olive oil

DIRECTIONS
Mix together the butter, cheese, and garlic in a food processor. Blend until the mixture is thick, but spreadable.

Spread the cheese mixture over 1 side of each slice of bread. Place 2 slices of turkey on top of 6 of the slices of bread. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere.

Heat oil (about 3 TBSP) in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Repeat with remaining 3 tablespoons of oil and sandwiches. Cut in half or thirds and serve immediately.

Chicken Saltimbocca

In order to appreciate this dish fully, it's time for an Italian lesson:

Saltimbocca = jumps in the mouth
Deliziosi = delicious

Yes, Chicken Saltimbocca is delicious. It's full of flavor and... well... it's wonderful. Let's face it - the name is just cute.

Chicken and Lemon Saltimbocca
Recipe by Giada de Laurentiis, adapted slightly
Total prep & cook time - about 20-25 min

INGREDIENTS
4 veal chops, pounded 1/2 to 1/4-inch thick (I used chicken breasts)
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped (I chopped flat leaf parsley instead of chopped sage)
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup white wine
1 clove garlic, minced
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS
Place the chicken on a work surface and season with salt and pepper. Place a slice of lemon on top of each. Top with 1 leaf of sage. Lay a large piece of prosciutto on each and press to seal. (I used toothpicks)

Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes, or until chicken is cooked through. Remove to a platter and set aside.

Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage (I used parsley). Serve immediately.


I served this with the pasta side I made with Chicken Rollatini. It complimented the dish well.

Chicken Rollatini

Remember how I posted a while ago about "The Best Chicken You'll Ever Eat?" Well, I sincerely apologize, because I may have lied. Last night I made an absolutely fantastic chicken dish. I'm still thinking about it today. The flavors compliment each other perfectly. I can't wait to make it again.

I based it off a Robin Miller recipe, tweaked to our ingredients and liking. I'm sure the original is wonderful, too. The original recipe is here: Robin Miller's Chicken Rollatini.

Photo from www.foodnetwork.com

Chicken Rollatini with Ditalini
Recipe by Robin Miller, adapted
Serves 2 (double for 4 people)
Prep & cook time - about an hour

INGREDIENTS
1 cup dry ditalini pasta
2 tablespoons olive oil
1 TBSP butter
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
2-3 slices proscuitto
2-3 ounces cream cheese (I always use Neufchatel)
1/8 cup shredded cheese (I used a mix of Mozzarella & Cheddar)
1 egg, beaten with 1 TBSP water
1 cup seasoned bread crumbs

DIRECTIONS
Mix together cream cheese & shredded cheese. Place on wax paper and roll into a short, sort of rectangular log. Freeze for about 20 minutes.

Arrange chicken breasts on a flat surface. Top each piece of chicken with a slice of proscuitto. Make sure chicken is pretty well covered. Cut the cream cheese log in half and place on top of the proscuitto. Spread out a bit. Starting from the shorter end, roll up chicken and secure with wooden picks.

Place on a piece of wax paper on a plate or baking sheet and freeze for about 20 minutes.

Preheat oven to 400 degrees F.

Brush beaten egg all over chicken rolls and then roll in bread crumbs.

Heat oil in a large skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to baking sheet and bake 10-15 minutes, until chicken is cooked through.

When chicken is placed in the oven, cook ditalini according to package directions. Drain and toss with 1 tablespoon butter, salt, pepper, and Parmesan cheese.

When chicken is done, remove the toothpicks and serve with the ditalini on the side.