Ok, so that doesn’t fit well with the old Howdy Doody theme song does it? But I get credit for trying right?? Right? Cause I’m adorable and all that kind of stuff.
I think it has been noticed by now that I like paninis. I even like the word. It’s fun to say . Not as fun however as Machu Pichu, Beijing and Monkey which are my favorite words.
Why are you all looking at me that way? I’m perfectly normal. Honest. Monkey, monkey, monkey, monkey. *giggle snorts*
Ummm, yeah. I like paninis. What’s weird is that I don’t really care for cold sandwiches. I like the IDEA of them but the reality never seems to measure up. The best part always ends up being the tomato and the mayo. I guess I just don’t like lunch meats much and they are the typical ingredient on sandwiches. I like REAL meat, not something that was formed from chicken lips, cow brains, piggy paws and llama testicles and then soaked in 352 pints of a salt brine. Yes, you can now thank me for helping you to never look at your lunch meat quite the same way.
So when I make a panini, unless I am in a really weird mood and needing a quick sodium lift, I use real meats… real ingredients in general. Tonight I had some duck left over from one I made the other night. I wanted to use it for something a little different and a panini sprang to mind. So duck it was. But can I leave well enough alone?? HA! Come on now, you all know me better than that! So I added Sopressata Italian salami, Havarti and Asiago cheeses and then topped it all off with a quickly put together mango-apricot chutney I spiced up with ginger and red pepper flakes.
This was delicious! You have the rich taste of the somewhat fatty duck, the saltiness of the asiago and the Sopressata, the creaminess of the Havarti, the crispy bread and the sweet spice of the chutney all combined into a major taste explosion. It tastes like something that would cost you ten dollars at a restaurant but is nowhere near that price to make at home. So if you want a decadent treat in sandwich form, give this a try. I think you’ll like it. You’ll have leftover chutney. Just put it in a covered container and store in the fridge
Duck, Sopressata, Asiago & Havarti Panini
With Spicy Mango Apricot Chutney
- 8 ounces sliced cooked duck
- 4 thin slices Sopressata salami
- 2 slices asiago cheese
- 2 slices Havarti cheese
- 1 jar major grey chutney
- 1 cup apricot preserves
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground ginger
- 4 slices good bread (I used Pepperidge Farms Potato bread)
- In a small pot, combine the chutney, preserves, ginger and red pepper flakes. Stir to combine and heat over medium heat until bubbly while you make the sandwich. Turn the chutney off when it is heated so it doesn’t stick to the bottom of the pan.
- Preheat your panini press.
- Layer all of your ingredients except the chutney on two slices of the bread. Spread desired amount of chutney onto the other two slices of bread and make the sandwich.
- Cook on the preheated press, pressing down some if needed, until the sandwiches are crispy and nicely browned.