White Bean Panini-Style Sandwich

I'm on some kind of vegetarian roll recently.  I was inspired to make this sandwich after a recent visit to Pachamama's in my hometown of Lawrence, Kansas.  I love the feeling of reading a menu and finding an item that instantly jumps out at you.  On this visit, it was the white bean press: a panini-like sandwich filled with white beans, avocado, red onions, and brie.  The sandwich was delicious: the perfect example of a panini, crispy on the outside, warm and smooth on the inside.

I made a few adjustments to my home version, however.  I simplified the white bean "mash" and added a squirt of lime juice and some tomato slices for acidity.  I used ciabatta bread, which worked well for my solution to not having a panini press in my kitchen.  

This sandwich is delicious, creamy, and comforting.  It's also incredibly fast.  It's a great solution for vegetarians, as the white beans have plenty of good protein in them, and carnivores could very easily slip some prosciutto or grilled chicken in between the slices of bread.  

White Bean Panini-Style Sandwich

Served 1

Leftover Potential: The avocado will begin to oxidize, but a squeeze of lime will keep it fresh.  I kept the components ready in my fridge for a second sandwich the next day.

White Bean "Mash"

1 can white beans

2 cloves garlic, finely minced

1 tsp dried oregano

juice of 1/2 lime

salt, to taste

pepper, to taste

1. Drain the white beans.  Using a fork, mash the beans to a chunky mash.  Add the garlic, oregano, and lime juice.  Season with salt and pepper.

Sandwich:

2 slices ciabatta

1 tbsp oil

salt, to taste

pepper, to taste

white bean "mash"

brie, thinly sliced

avocado, thinly sliced

tomato, thinly sliced

red onion, thinly sliced

1.  Preheat the oven to 400 degrees.

2.  Heat a medium size saute pan over medium-high heat.  

3. Brush the ciabatta slices with olive oil.  Season with salt and pepper.  Put face down in the saute pan.  Use another pan to press the bread down.  Let cook until well toasted.

4.  Remove the bread from the pan, and place onto a baking sheet.  Spread the white bean mixture on on half of the bread.  Top with tomato and onion slices.

5.  On the other piece of bread, apply the brie and avocado slices.  

6.  Toast the open sandwich in the oven for abut 3 minutes, or until the cheese is bubbly.

7.  Press the sandwich together, cut in half, and enjoy warm.

*** The tomatoes and avocado can also be added after the sandwich has been baked in the oven, if you desire to keep them cold.

Vegetarian Red Curry with Brown Rice

I have several vegetarian friends and family members.  Often times, I want to make a dish that's vegetarian friendly that can also feed several carnivores as well.  In the past when I've faced this problem, I turn to Asian cuisines.  There are an array of Asian dishes that are classically vegetarian, but since there are so many stews or one-bowl dishes, the addition of meat is very simple.

A few years ago for a party, I made this dish: red coconut curry with an array of vegetables.  Then I cooked some seasoned chicken breasts in a different saute pan, and reserved some of the curry sauce so that people could assemble their plates as they wished: chicken and vegetables or just veggies.  Curry is fantastically simple if you buy pre-made curry paste, but you can certainly make your own.  

Any vegetables or meats could be added, so it's creative as well as easy - and it is very healthy.  That's why I chose to pair this curry with brown rice.  In the past, I've made flatbreads, basmati, lentils, or even saffron rice to pair with a classic curry like this.

Vegetarian Red Curry with Brown Rice

Served 2

Leftover Potential: Reheats very easily.  Provided 1 meal after the initial dinner.

Curry:

1 tbsp oil

1 onion, sliced

3 cloves garlic, finely minced

2 bell peppers, sliced

1 1/2 cups mushrooms, sliced

1 1/1 cups green beans, cut in half ***

3-4 Tbsp curry paste, or more as desired

1 can coconut milk, unsweetened

salt, to taste

pepper, to taste

chicken breasts, pork loin, etc. can be cooked separately and added as well.

1.  In a large saute pan, heat the oil over medium heat.  Add the onion and saute until translucent.  Do not let brown.

2.  Add the garlic and saute until aromatic, about one minute.

3.  Add the peppers, mushrooms, and green beans.  Stir over the heat for about a minute.

4.  Add the curry paste, stir well.  Add the coconut milk and stir to combine.  

5.  Allow the mixture to come to a simmer.  Simmer until the vegetables are tender, but still slightly crisp.  Season with salt and pepper as desired.

6.  Serve in warm bowls with a scoop of brown rice.

*** Green beans can also be blanched (cooked in boiling water and then chilled to retain green color) prior to cooking if you prefer them to be softer.  

**** Other great vegetables to use are corn, asparagus, sweet potatoes, and various canned products, such as water chestnuts, baby corns, etc.

Brown Rice:

1 tbsp oil

2 cloves garlic, finely minced

1/2 cup brown rice ***

1 cup vegetable stock

1.  In a small pot, heat the oil over medium heat.  Add the garlic and saute until aromatic, about 1 minute. 

2.  Add the rice and stir to prevent sticking.  Add the stock and bring to a simmer.  Cover and cook as per instructions.  Different rices cook for different lengths of time.  Brown rice generally takes awhile longer.  When the rice is tender, fluff with a fork and serve with curry.

*** Any rice can be used, I chose brown rice due to the healthy qualities.