panini with garlic basil mayo

paninis are easy, grown up grilled cheese. and quick.

but the star of mine, is the mayo. there's something about the bite from the garlic, the creaminess of the mayo, and the sweetness of the basil that does it for me every time.

my favorite - ok maybe not my absolute favorite (prosciutto, mozz, and basil win every time) but the easiest - is sliced turkey and provolone. slather a spoonful on each side of the bread, smash it and grill it, and dinner's done in 15 minutes.

and no, i don't have a panini press. i use my george foreman grill and it works perfectly. just be sure to brush a little olive oil on both sides of the roll or bread you're using for the sandwich before you put it in, otherwise the bread will burn, trust me. and once you've put in the sandwich, press good and hard on the top so the bread is smushed down. works perfect for me every time. and i can fit four sandwiches onto mine, easily.

i use a lot of garlic in my mayo. i'm just warning you now. so if you love garlic, 6 is perfect. if you like it but aren't in love with it, stick with 4, or even 3. feel free to adjust as you like. and this keeps in the fridge for a couple weeks.

garlic basil mayo

i don't measure anything when i make this. just take a guess and taste as you go until you find the right balance for you.

4-6 garlic cloves, finely minced
1/2 cup loosely packed basil leaves, thin sliced
2/3 to 3/4 cup mayonnaise
dash kosher salt & pepper

mix together and slather over both sides of the panini. this is also good on cold, unpressed sandwiches.

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