Things are getting ooey gooey here.
I generally believe in the rule that one-use kitchen tools or appliances are useless. I have a tiny city apartment kitchen with limited storage, so it's better if I can get more than one use out of a tool or appliance if I'm going to use up precious space storing it.
My tendency to set rules like that and ignore them is exactly why I own the following:
Ice Cream Maker
Yup. These are definitely all multi-use appliances that don't take up a lot of room.
Actually, I'm only guilty of buying the first two items on that list. The waffle iron was a gift and I stole/rescued the panini press from my uncle. I never would have bought one for myself but I rationalized that it would definitely get more use in my kitchen, even if I only used it once a year. Which is exactly how frequently I've been using it these last 5 years.
The thing is, every time I do use that panini press I wonder why I don't use it more. What could be easier than layering tons of goodness in between slices of delicious bread and smashing it together between two screaming hot metal plates?
NOTHING, THAT'S WHAT.
Check out the how-to below on building your own.
Mustard, Ham, Swiss, and Mustard on a Pretzel Roll
As with anything that's more of a concept than a recipe, this is easily customized in terms of what you put on it an how much.
For one sandwich:
1 pretzel roll (I used the prezel hot dog rolls from Whole Foods)
2 slices swiss cheese
2 slices black forest ham
generous amount of mustard butter (see recipe below)
sauteed mustard greens
caramelized onions or shallots
4 tbsp unsalted butter, softened
2 tsp dijon mustard
1 tsp mustard powder
salt to taste
- To make mustard butter, mix all ingredients together and taste. If you want a stronger mustard flavor, add more mustard.
- Preheat your panini press or, if you don't have one, a cast iron pan or other heavy bottomed skillet. Split open pretzel roll and liberally slather the inside with mustard butter. Lay the buttered sides down on the hot surface and toast until slightly golden and butter is melted. This will season your pan with the butter and keep the bread from getting too soggy.
- Take the roll of the press or pan and layer the rest of the ingredients like so: cheese, ham, mustard greens, shallots, ham, cheese.
- Place the sandwich back on the hot surface and press until completely hot throughout and oozing cheese.
- Devour while hot.