Tonight was lazy. When I feel lazy there is nothing better than taking food from the refrigerator that needs to be consumed before the next marketing trip. So weekend meals around here is whatever is in the ‘fridge. Tonight I constructed a simple sandwich by grilling some eggplant, zucchini, red onion and some chicken pieces that were doused with balsamic vinegar and left to sit for a bit.
In the past I’ve used a ciabatta bread or foccacia bread for these sandwiches. I haven’t been happy with them though so this time I used a Mexican Telera bread that is usually used for Torta sandwiches. Perfect. It grills up nicely but doesn’t get so crisp that it hurts your tender mouth tissues. That’s why this was perfect.
I made some fresh basil pesto, blistered some red pepper and sliced up a bunch of provolone cheese. We ended up with some delectable panini sandwiches that I finished on the Cuisinart Griddler rather than the BBQ grill so that I could gently press the sandwiches without burning myself.
Here are the results and believe me, they didn’t last long!