Could it possibly get any easier than sandwiches? Simple and fast, sandwiches are tailor-made for dinner after a long day.
This panini inspiration comes courtesy of chef and cookbook writer Deborah Madison -- the founding chef of San Francisco's Greens restaurant -- and her husband, Patrick McFarlin, in their book "What We Eat When We Eat Alone" (Gibbs Smith, 2009). This panini -- ciabatta piled with mustard greens, cheese and roasted red peppers -- is one of McFarlin's favorites.
Green Panini with Roasted Peppers and Gruyere Cheese
1 bunch mustard greens, stemmed and washed
1/2 cup water
Salt and pepper
1 garlic clove, minced
Red pepper flakes
Pepper sauce or red wine vinegar
2 pieces ciabatta, or your favorite rustic bread
Grated Gruyère or fontina cheese
Roasted bell pepper, cut into wide strips
1. Put mustard greens in a pot over high heat with the water that clings to the leaves plus 1/2 cup. Sprinkle with 1/2 teaspoon salt, pepper to taste, garlic and pepper flakes and cover. After the leaves have collapsed, reduce heat to medium and cook until tender, about 7 minutes. Drain, then squeeze the excess water out of the greens. Put them in a bowl and season with additional salt, if needed, and pepper sauce or vinegar to taste.
2. Slather the outside of the bread with olive oil. Cover one slice (the dry side) with cheese, pile on half or a third of the greens, and add pepper strips. Spread top slice with mustard, then cover.
3. Cook in a panini maker or skillet until the bread is crispy and the cheese melts. Slice it diagonally and serve.
-- "What We Eat When We Eat Alone"