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Duck Panini
If you have a panini press or sandwich press, they work well for
this recipe.
Otherwise, just use a heavy pan such as cast-iron to weight the
sandwiches while grilling.
Recipe makes 4 panini.
What you need
- 8 slices heavy, rustic bread such as ciabatta or one long sourdough
baguette cut into 4 pieces and split or 4 sourdough rolls
- 2 cups meat from one roasted duckling, diced
- 1-2 tbl yellow or dijon mustard
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1 clove garlic, minced
- 1 clove garlic, split
- 2 tsp minced fresh rosemary
- Thinly sliced swiss or fontina cheese
- Olive Oil
- Salt & Pepper
How to make it
- Sauté onion, bell pepper and rosemary until softened
- Add minced garlic, stir and turn off heat
- In a small bowl combine sautéed vegetables with
mustard
- Add diced duck and mix well. Add olive oil if needed to
develop a 'chicken-salad' like consistency
- Heat a grill pan, griddle or heavy skillet over medium heat
- Brush olive oil on both sides of bread and grill on one side until
lightly toasted (about 1 minute)
- Place bread slices toasted side up and spread 1/4 duck mixture on half
the slices
- Top with cheese slices
- Place remaining bread slices toasted side down on top of the cheese
- Place each sandwich into the grill pan and place a heavy skillet on
top to weight
- Toast until bread is golden brown, turn and toast other side until
golden brown and cheese is melted
- Remove from grill and slice in half
Serve with Arugula with
Lemon
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