Sausage panini
Who hasn't had the experience of having a night out with friends going from one club to another and then finding themselves at 3 a.m. with a certain peckish that slowly becomes a chasm? I bet each of you has experienced this wonderful feeling at least once. We all have our trusted sandwich maker and here in Montreal there is a real institution that is universally respected to the letter: that of the legendary onto sandwich. Yes, I know, maybe not everyone has figured out what it is. Well, "onto" would mean dirty, but of course in a completely figurative sense because in our case it refers to the abundance of ingredients that make up this sandwich all oozing with fat, calories and flavor. From their mix comes a final result that is nothing short of divine. Few foods, but those that make the difference: sautéed vegetables and abundant sauces that refresh and will refresh generations of young revelers in the middle of the night, forever and ever, amen. Let's see together, then, how you can prepare this super sausage sandwich directly at home, without having to run in search of a sandwich maker around the corner.
Ingredients
4 potato rollsOne sausage per personA knob of butterAn onionA pack of button mushrooms2 peppers4 slices cheddar cheeseKetchup and mustard to tasteFine salt to taste
Guidelines
Preheat the oven to 160 degrees C and when it is hot, cook the peppers in a baking tray lined with parchment paper for about 20 minutes until you notice that they are cooked. Peel them (be careful not to burn yourself!), cut them and open them to remove all the seeds. Leave them whole or adjust their size according to the size of the pepper, so that they are about the same as the sandwich. In the meantime, cut the sausage in half, remove the casing and cook it on a non-stick pan. Cut the onion into thin slices and toss it in the same pan with a little butter. When the onion is soft, add the mushrooms and sauté everything. As soon as the ingredients are all cooked, add the cheddar slices on top of the sausage and melt the cheese. In the hot pan greased with butter, brown the buns on the cut side and compose the sandwich as follows: on the base of the bun start at the bottom with the pepper, then, going up, the sausage with the cheese, onion and mushrooms. On the top side of the sandwich, spread ketchup and mustard as desired. Close it and delight yourself with just the simple scent.
NotesLet's get to my tips and routine trivia.
First of all, the mushrooms: good, delicious, nothing short of sensational. Be careful, however, when cooking them because you could run the risk of damaging them. I advise you to add salt only at the end to prevent the mushrooms from leaking all their internal water. You will save time and the result will be much better. Are you in a hurry, but don't want to give up eating this wonder of creation? Then cut the peppers into strips, taking care to remove the inner parts and the seeds. Cook them over high heat in a non-stick pan with a drizzle of oil. When they are cooked, remove the skin. In just a few minutes, you'll get a fantastic ingredient. And remember, then, that the eye also wants its part. Try using yellow, green, and red peppers together. Nothing short of beautiful. Are you perpetually on a diet? It doesn't matter because there are tricks to reduce the calories introduced without sacrificing taste. One is very simple: instead of using the classic pork sausage, try chicken and turkey sausage. You won't notice the difference, but maybe you'll feel a little less guilty!
Who hasn't had the experience of having a night out with friends going from one club to another and then finding themselves at 3 a.m. with a certain peckish that slowly becomes a chasm? I bet each of you has experienced this wonderful feeling at least once. We all have our trusted sandwich maker and here in Montreal there is a real institution that is universally respected to the letter: that of the legendary onto sandwich. Yes, I know, maybe not everyone has figured out what it is. Well, "onto" would mean dirty, but of course in a completely figurative sense because in our case it refers to the abundance of ingredients that make up this sandwich all oozing with fat, calories and flavor. From their mix comes a final result that is nothing short of divine. Few foods, but those that make the difference: sautéed vegetables and abundant sauces that refresh and will refresh generations of young revelers in the middle of the night, forever and ever, amen. Let's see together, then, how you can prepare this super sausage sandwich directly at home, without having to run in search of a sandwich maker around the corner.
Ingredients
4 potato rolls
One sausage per person
A knob of butter
An onion
A pack of button mushrooms
2 peppers
4 slices cheddar cheese
Ketchup and mustard to taste
Fine salt to taste
Guidelines
Preheat the oven to 160 degrees C and when it is hot, cook the peppers in a baking tray lined with parchment paper for about 20 minutes until you notice that they are cooked. Peel them (be careful not to burn yourself!), cut them and open them to remove all the seeds. Leave them whole or adjust their size according to the size of the pepper, so that they are about the same as the sandwich. In the meantime, cut the sausage in half, remove the casing and cook it on a non-stick pan. Cut the onion into thin slices and toss it in the same pan with a little butter. When the onion is soft, add the mushrooms and sauté everything. As soon as the ingredients are all cooked, add the cheddar slices on top of the sausage and melt the cheese. In the hot pan greased with butter, brown the buns on the cut side and compose the sandwich as follows: on the base of the bun start at the bottom with the pepper, then, going up, the sausage with the cheese, onion and mushrooms. On the top side of the sandwich, spread ketchup and mustard as desired. Close it and delight yourself with just the simple scent.
Notes
Let's get to my tips and routine trivia.
First of all, the mushrooms: good, delicious, nothing short of sensational. Be careful, however, when cooking them because you could run the risk of damaging them. I advise you to add salt only at the end to prevent the mushrooms from leaking all their internal water. You will save time and the result will be much better. Are you in a hurry, but don't want to give up eating this wonder of creation? Then cut the peppers into strips, taking care to remove the inner parts and the seeds. Cook them over high heat in a non-stick pan with a drizzle of oil. When they are cooked, remove the skin. In just a few minutes, you'll get a fantastic ingredient. And remember, then, that the eye also wants its part. Try using yellow, green, and red peppers together. Nothing short of beautiful. Are you perpetually on a diet? It doesn't matter because there are tricks to reduce the calories introduced without sacrificing taste. One is very simple: instead of using the classic pork sausage, try chicken and turkey sausage. You won't notice the difference, but maybe you'll feel a little less guilty!
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