My husband came home for our anniversary! He arrived this morning and will be staying for few days. He'll officially be done with the army December 15! Yay! Since my hubby took me out to dinner on our anniversary I figured I'd fix him a nice lunch! My husband is big into sandwiches so I don't want to bore him with the same ole' ham and cheese number every time. Of course I found this recipe on William Sonoma's website...being as obsessed as I am with that store and all of their recipes! :)We don't have a panini press but are hoping to get the one from Williams-Sonoma for Christmas. I used our handy George Foreman grill and it worked out great! :)
When trying to find the salumi...its really salami. I figured I'd save you all of the trouble I went through trying to find out what in the world salumi was! Lol! For the fries...I just cut up the potato and fried them in a pan the way my mom used to. We're also hoping to get a deep fryer and the special mandolin with the respective attachment to make the fries skinny or more haystack-like. I hope you enjoy this simple yet delicious sandwich!
INGREDIENTS
For the herbed haystack fries:
* 3 large russet potatoes, about 2 lb. total
* Canola oil for frying
* Salt, to taste
* 1/2 cup lightly packed fresh sage leaves
* 1/3 cup small rosemary sprigs, with little or no stems
For the panini:
* 1/4 cup Dijon mustard
* 2 Tbs. mayonnaise
* 1 loaf focaccia, halved lengthwise and cut crosswise into 4 slices, each 3 inches wide
* 3/4 lb. provolone cheese, thinly sliced and each slice cut in half
* 2 oz. Italian salumi, thinly sliced
* 2 oz. herbed salumi, thinly sliced
* 2 red bell peppers, roasted, peeled, seeded and cut into 1/4-inch strips
UTENSILS
* cutting board
* 5 inch santoku knife
* mandoline with julienne attachment
* 2 large mixing bowls
* 1 small mixing bowl
* deep fryer
* panini press (or George Foreman grill)
PREPARE
FRIES
1. To make the herbed haystack fries, using a knife, square off 3 long sides of each potato, leaving 1 side and the 2 ends untouched.
2. Set a mandoline to 1/8-inch thickness; using a 3/8-inch julienne attachment, create long, thin lengthwise planks of potato.
3. Place the potatoes in a large bowl and add cold water to cover.
4. Just before frying, drain the potatoes thoroughly and place on towels to absorb as much moisture as possible.
5. In a deep fryer, heat oil to 350°F according to the manufacturer’s instructions. Line a baking sheet with paper towels.
6. Working in batches, fry the potatoes until crispy and golden, 3 to 5 minutes per batch.
7. Transfer the fries to the paper towel-lined baking sheet and season with salt.
8. Transfer the fries to a large bowl. Then fry the sage leaves and rosemary sprigs until they are crisp but still retain their color, about 1 minute.
9. Drain on paper towels, then add to the bowl with the fries and toss to combine.
PANINI
1. To make the panini, preheat a panini press to medium-high heat according to the manufacturer’s instructions.
2. In a small bowl, stir together the mustard and mayonnaise.
3. Spread the cut side of each bread slice with the mustard mixture.
4. Place 2 half-slices of cheese on each bottom half of the bread.
5. Top with the salami and roasted bell peppers, dividing evenly.
6. Top with the remaining cheese slices and cover each sandwich with a top half of the bread.
7. Place 2 of the sandwiches on the preheated panini press, close the lid and cook according to the manufacturer’s instructions until the cheese is melted, 5 to 7 minutes.
8. Repeat with the remaining sandwiches. Serve immediately with the haystack fries alongside. Serves 4.
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