© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Ripper McGuinn
2 medium or hot Italian sausages
1 loaf of panini bread
1 small package of goat's cheese, softened
1 handful fresh basil leaves
1 red pepper
¼ cup butter
1 clove garlic
¼ teaspoon dried oregano
First, melt your butter over low heat, finely chop the garlic, and combine the two along with the oregano.
Next, roast your red pepper. I have a gas cooktop so I simply put a fresh red pepper directly on the lit burner and turn it frequently until it's charred all over. I then place it in a paper bag for ten minutes, after which time the charred skin peels easily and you're left with a delicious roasted pepper! Then slice into wide strips, removing the seeds and pith — Be wary of the hot juices. Alternatively, the grilling could take place on your barbeque or under the broiler but the concept and finishing is the same.
Then, grill your sausages however you see fit and slice at an angle into half inch thick strips and set aside.
Slice your panini in half lengthwise to produce two long, flat pieces and then grill or broil until toasted and then brush with the garlic-oregano butter. Working quickly (you want the heat of the bread to help you), spread one slice of bread with the softened goat's cheese, add a layer of whole basil leaves, then the red pepper strips, and then the sausage slices. Top with the other slice of bread and cut in half to make two sandwiches.
Here's where we eat them after giving them a good squeeze to press everything together, but you could stick them in a panini press for a few minutes if you so desired. Boy, these are good!