Recipe

November 9, 2009

Lobster & Provolone Panini With Roasted Peppers Recipe

Recipe:

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Panini

Step 1: Preheat panini press to medium high.

Step 2: Brush outside of 2 slices of bread.

Step 3: Layer inside of sandwich with a slice of cheese, lobster, peppers, parsley and another slice of cheese. Repeat 3 more times.

Step 4: Place sandwich in panini press and cook until golden.

Step 5: Remove and let cool slightly. Cut into squares or strips, top with aioli and serve.

Dill Aioli

Step 1: Blend all ingredients together and refrigerate until ready to serve.

Makes 16 to 20 small sandwiches

Ingredients

Panini
1 lb. cooked lobster meat, coarsely chopped
2 roasted red peppers, cut in thin slices
8 thick slices provolone or other mild white cheese
2 tbsp chopped parsley
Pinch of salt and pepper
1 loaf thick sliced bread (brioche or eggbread works best)
1/2 cup clarified butter or olive oil

Dill Aioli
1/2 cup mayonnaise
2 tbsp dill, chopped
1 tsp coarse ground black pepper
1 tbsp lemon juice

Directions

Yield:

Panini

Step 1: Preheat panini press to medium high.

Step 2: Brush outside of 2 slices of bread.

Step 3: Layer inside of sandwich with a slice of cheese, lobster, peppers, parsley and another slice of cheese. Repeat 3 more times.

Step 4: Place sandwich in panini press and cook until golden.

Step 5: Remove and let cool slightly. Cut into squares or strips, top with aioli and serve.

Dill Aioli

Step 1: Blend all ingredients together and refrigerate until ready to serve.

Makes 16 to 20 small sandwiches

Photographer:

Leslie Williams

Tags: appetizers Canapes cheese Eatertainment hors d'oeuvres Lobster Panini party provolone Recipe Sandwich

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