Grilled Vegetarian Panini with Mozzarella and Basil

This is a grilled vegetarian panini sandwich recipe made from mozzarella cheese, tomatoes and basil. You can think of this vegetarian panini like a bruschetta sandwich, as the ingredients and flavors are similar. If you don't have a panini press1 or a grill, you can use a regular skillet.

Ingredients:

* French bread
* mozzarella cheese
* sliced tomato
* fresh basil, minced
* olive oil

Preparation:
Pre-heat your grill, panini press3 or skillet to medium.

Slice your French bread on a bias cut. This panini sandwich would also taste great on sourdough bread.

Slice your mozzarella cheese about 1/4 inch thick, and cut the tomato into thin slices.

Assemble your panini by placing the mozzarella cheese on top of the bread, then add a single layer of tomatoes. Add about 1/2 tsp chopped fresh basil on each sandwich, and add the top layer of bread.

Lightly brush each side of your sandwich with olive oil and place on your grill or panini press.

Cook on each side for 3-4 minutes, or until cheese is melted.

Enjoy your grilled vegetarian panini! Scroll down for more vegetarian paninis and sandwiches to try.



©2010 About.com, Inc., a part of The New York Times Company. All rights reserved.

Related articles

• Grilled Vegetarian Panini with Mozzarella and Basil
• Changing our Mind About Eggplant through Eggplant Sandwiches
• Cheesy Brown Tomato Panini with Sun-Dried Tomato Tapenade
• Easy Chiquita Banana &Amp; Almond Butter Panini With Chocolate Fondue Recipe

Thai Barbeque Ribs

Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:

* 1.5 lbs. (0.65 kg.) pork ribs, back or side (SERVES 2-3)
* 4 Tbsp. oyster sauce (I used Golden Dragon brand)
* 2 Tbsp. soy sauce
* 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
* 1 Tbsp. black Chinese vinegar (or substitute regular white or apple cider vinegar)
* 1 Tbsp. dark soy sauce
* 1/4 cup syrup (I used real maple syrup)
* 5 cloves garlic, minced
* 1 thumb-size piece galangal OR ginger, grated
* Optional: 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce (to taste)
* Garnish: 2 spring onions, finely sliced



Preparation:

1. Cut the ribs into easy-to-eat segments and place in a large bowl.
2. Place all remaining ingredients (except the garnish) together in a sauce pan. Stir well to dissolve the syrup.
3. Pour half of this sauce over the ribs. Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).
4. Cook ribs over a medium-hot grill, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns. Grill until well done (meat near the bone should be white for very light pink). Tip: Medium heat for a longer period is better, otherwise the ribs may burn on the outside while reamining uncooked on the inside.
5. Warm up the reserved sauce and serve together with the ribs (this sauce is excellent over rice). Sprinkle the spring onion over the ribs and ENJOY!

Oven Instructions: If the weather doesn't cooperate, place marinated ribs in a covered casserole dish. Bake 45 minutes at 350. Then transfer ribs to a foil-lined baking sheet. Brush with some of the reserved sauce and place the sheet under the broiler. Broil 5-7 minutes, or until ribs are dark and sticky on the outside and tender inside. Warm up the remaining sauce and serve together with rice.

This About.com page has been optimized for print. To view this page in its original form, please visit: http://thaifood.about.com/od/quickeasythairecipes/r/bbqribs.htm

©2009 About.com, Inc., a part of The New York Times Company. All rights reserved.
http://thaifood.about.com/od/quickeasythairecipes/r/bbqribs.htm
sdn=thaifood