Animal Flesh Recipes of the Day.

Yesterday's panini lunch rant inspired today's choice of recipes.

Memo To The Anglo-Saxons: Please don't make these on Wonder Bread. Get thee to an Italian bakery and buy yourself some real bread.

First, a Piss 'Em Off Now With American Pork (PEONWAP) selection:

Smoked Ham and Teleme Panini

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 sandwiches


8 slices Italian bread
1 pound ham, sliced
1 pound teleme cheese
1/2 cup Dijon mustard
1 cup roasted peppers

Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the smoked ham, then the teleme cheese, distributing it evenly. Top each with a second slice of bread, buttered side up.

Heat a panini pan/sandwich griller until hot. Heat the sandwich in the griller, with a weight on top to keep as flat as possible. Cook until nicely browned, 2 to 3 minutes,

Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with mustard, and add roasted peppers, if desired.

Replace the top slice of bread, cut the sandwiches in half, and serve immediately.


Here's one for Good Friday's single meal:

Tuna and Artichoke Panini

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 6 servings


3/4 cup pitted kalamata olives
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained
1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 (16-ounce) ciabatta bread, halved horizontally
1 tomato, diced

Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.

Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.


Or, if you prefer salmon to tuna...

Smoked Salmon and Caviar Panini

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 16 hors d'oeuvres


2 tablespoons unsalted butter
8 brioche slices (Ack! French! - F. G.)
1-ounce American caviar
2 tablespoons chopped chives
1 cup creme fraiche, whipped
4 smoked salmon slices
16 dill sprigs


Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).

Gently fold the caviar and chives into the creme fraiche.

On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.

Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.


This next one is my favorite. Emeril Lagasse (For a Portugese, he's pretty good with Italian food.) presents


Grilled Prosciutto, Soppressata, and Mozzarella Panini


Recipe Summary
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 10 minutes
Yield: 4 servings


1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices ciabatta bread, or other rustic Italian white bread, thinly sliced
4 ounces thinly sliced mozzarella
2 ounces thinly sliced prosciutto
2 ounces thinly sliced soppressata


Whisk 1/4 cup olive oil, vinegar, oregano, garlic, salt, and pepper in a small bowl to blend. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the slices of bread equally with the prosciutto and soppressata and then place the remaining 4 slices on top.

Brush the outsides of each sandwich with some of the remaining tablespoon of olive oil. Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula or the bottom of a heavy small saucepan, about 4 to 5 minutes per side.
(Thanks to the Food Network for these recipes.)