Grandma’s brown bread made an excellent vessel for my home-made Panini. Roast beef, Munster cheese, and big slices of tomato were squished between buttered slices of bread. I used a small pot to press the sandwich in the pan. It turned out so well that I had to make another round for us.
Also, on the side was a macaroni salad inspired by one of the catered salads I’ve had. Here’s what I made:
- 1 large tomato
- 1 1/3 cups dry pasta, cooked according to package directions
- fresh basil leaves (mine were tiny sprouts from the garden, no need to chop)
- 1 fresh mint leaf, chopped fine
- balsamic vinegar
- grainy mustard
- olive oil
- sea salt (to taste)
- white pepper (to taste)
In a small jar with a tight-fitting lid, pour in some vinegar and equal part mustard. Add tow to three times this amount of oil and a pinch of salt. Put on the lid and shake until it emulsifies. Set aside.
Drain the pasta well in a colander, then run a little cool water to stop the macaroni from cooking. Pour the macaroni in a large bowl. Add the tomato, basil, mint, salt and pepper. Pour the dressing from the jar over the salad and toss to coat. Keep covered in the fridge until ready to serve.