Checking the toastiness level. We're almost there.
Attention: everyone who has a George Foreman grill (or a knock off of said famous appliance) languishing in a cupboard somewhere, go dust it off. I have news. You actually own a very useful pressed sandwich (or panini) maker. Just as I was contemplating sending Kevin’s gigantic and useless grill, which I’m sure got a lot of use in his university days, to the good will bin, he reminded me of this appliance’s one virtue: it makes pizza sandwiches. I have since allowed it to continue to hog 1/3 of the space in one of my cupboards, because these sandwiches are amazing.
It’s not rocket science, you just need a crusty Italian roll of some sort, tomato sauce, mozzarella, spicy salami and a sprinkle of pizza seasoning (Italian seasoning will also do). Spread the tomato sauce generously on both sides of the bun, add a layer of salami, a layer of sliced mozzarella, a sprinkle of seasoning, another layer of salami and you’re ready to grill. About 10 minutes on a pre-heated grill is good, but keep an eye on things and when the bread is toasty and the cheese is melted, you’re done. You could try different filling combos, but I really love the simplicity of these. Kevin gets all the credit for coming up with these beauties many years ago. I imagine him inhaling these with his university roommate, also named Kevin, and probably watching some Star Wars.
These make a great weekend treat. This time we paired them with chips in order to make sure we ingested the least amount of fiber and most amount of fat possible, obviously. That’s what weekend lunches are for, right?
You realise this blog is about la gourmandise, and not healthy eating, of course.
La Gourmandesse 