National Culinary Review - July/August 2010

FLAVORS
Sandwiches S T Y L I S H
This versatile menu item is a blank slate for creative chefs.
By Kay Orde

A SANDWICH isn’t just for lunch anymore . . . or for breakfast, either. Chefs are introducing this popular item to other parts of the menu, from bar food to appetizers and small plates to full-blown entrées. The attraction is the many forms this dish can take and the slew of flavorful ingredients that combine to make it a masterpiece.

Portobello Panino with Comice Pears Jennifer Jasinski, Executive Chef/Owner Rioja Denver

Yield: 24 servings

24 portobello mushrooms 12 oz. extra-virgin olive oil Salt and black pepper, as needed 12 Comice pears

24 whole-wheat panini rolls (Jasinski’s recipe can be found at www.mushroomcouncil.org)

1½ cups Basil Aïoli (recipe follows)

12 oz. fresh arugula
1½ lbs. Gorgonzola cheese
1½ lbs. mixed greens
36 oz. balsamic vinaigrette

1) Remove mushroom gills with spoon; clean mushrooms with wet towel. Toss mushrooms with oil; season with salt and pepper. Slowly grill until tender. (May be grilled ahead and rewarmed, or grilled to order.) Slice ¼-inch thick. 2) Cut pears in quarters lengthwise; core. Slice ¹⁄8-inch thick. 3) To assemble sandwich: Cut 1 panini roll in half. Spread 1 T. basil aïoli on cut side. Layer with slices from ½ pear, ½ oz. arugula, 1 oz. Gorgonzola and 1 sliced warm mushroom. Cut sandwich; plate. Serve with side of 1 oz. mixed greens tossed with balsamic vinaigrette, salt and pepper.

BASIL AÏOLI 1¼ cups olive oil 5 garlic cloves

1 T. Dijon mustard
2 T. lemon juice
1 large egg yolk
1½ oz. (about 2 cups) chopped fresh basil
Pinch of sugar
Salt and pepper

Method: In small pot, put oil and garlic cloves on medium heat until garlic is golden-brown. Strain cloves from oil. Cool oil; reserve. In food processor, add roasted garlic, mustard, lemon juice and egg yolk; start to process. Add basil; process 1 minute. Slowly stream in cooled oil to emulsify. Add sugar and salt and pepper, to taste. Transfer aïoli to small container. Refrigerate.