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Brie~Leigh Panini

Brie~Leigh Panini

Guest post by my wife, Leigh

Leigh is rarely in the kitchen except to eat (her words, not mine!).  But during our extended home stay, her culinary interests have increased a bit.  She recently put together one of the best sandwiches I’ve ever tasted and we had no choice but to share – The Brie by Leigh Panini Sandwich is just too good to keep to ourselves. 

Ingredients:

  • Brie
  • Ham and/or Chicken Sliced Fresh and Fully Cooked (lunchmeat can work too)
  • Thick Whole Grain Bread
  • Pepper Jelly (homemade but not yet posted) or fig or peach jam
  • Apple or pear, sliced very thin
  • Butter or butter spray (like Pam) or olive oil

Preparation:

  •  Spread outside of bread lightly with butter, butter-flavored cooking spray or olive oil
  •  Spread inside of bread (one side only) with pepper jelly
  •  Place meat, brie and fruit slices inside bread
  •  Grill (as you would grilled cheese) sandwich on both sides until bread is golden brown or place in a two-sided grill and heat as you would a panini
  • Eat and enjoy!
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Tzatziki Sauce

Mediterranean Dinner (Kofta & Vegetables) with Tzatziki Sauce

Tzatziki Sauce goes great with all sorts of Mediterranean dishes as well as fish filets, chicken and other grilled meats and vegetables. Pictured above with Kofta meatballs and fresh vegetables, this makes for a delicious dinner. Tzatziki sauce is healthy as well made with plain Greek yogurt.

Ingredients

  • 3/4 English cucumber, partially peeled (striped) and sliced
  • 1 tsp kosher salt, divided
  • 4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)
  • 1 tsp white vinegar
  • 1 tbsp Early Harvest  Greek Extra Virgin Olive Oil
  • 2 cups Greek yogurt (I used organic fat free Greek yogurt, but you can use 2% or whole milk Greek yogurt, if you like)
  • 1/4 tsp ground white pepper
  • Warm pita bread for serving
  • Sliced vegetables for serving

Instructions

  1. Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
  2. In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
  3. Combine and chill. Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
  4. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Add a side of warm pita bread and your favorite vegetables. (Also see notes for more ideas.) Enjoy!

Mediterranean Dinner (Grilled Kofta & Vegetables) with Tzatziki