I can't eat Indian food for a long stretch of time, which is weird. The general consensus in desi circles is that all good Indians go back to Indian food, the way mom made it, after infrequent forays into other cuisines. Sadly, this is not the case. I can eat daal-roti for a day, or even two, but we must have paninis on day three.
– 3 portobello caps, stems removed
– 1 bunch asparagus (a pound or so)
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– salt and red pepper flakes to taste
– 1 tsp dried thyme
– Sliced cheese (Use any kind of cheese that would melt. I used Dutch leyden.)
Sliced bread – six slices
Use a thick cut dense grainy bread. Regular white bread is likely to turn soggy.
For the rosemary aioli (from this Epicurious recipe), mix together and refrigerate:
– 1/3 cup mayonnaise ( I used vegannaise)
– 1 garlic clove, minced
– 1 teaspoon fresh lemon juice
– 1 teaspoon balsamic vinegar
– 1 teaspoon chopped fresh rosemary
– 1 teaspoon Dijon mustard
– Heat the oven to 375 degrees.
– Whisk together the vinegar, honey, salt, pepper and thyme to make a marinade.
– In a 9 x 13 baking dish, place the portobellos and the asparagus. Pour the marinade over the veggies and partially cover with foil. Roast for 40 minutes.
– Cool the veggies and chop into bite sized pieces.
For the panini, spread the aioli on two slices of bread. Layer a slice with vegetables. Add the cheese on top and cover with the second slice. Repeat for two more sandwiches. Make paninis on the stovetop or in a griddler.
These paninis are delicious, hearty, and just plain good. And now we can go back to eating rotis for a day or two. 🙂