Taleggio apple and pistachio paini

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Taleggio apple and pistachio paini

Taleggio apple and pistachio paini

Taleggio apple and pistachio paini. Breakfast, lunch, and dinner all have their merits—books have been written, families raised, and important business conducted over all of these meals. But for my family and me, most of our meals are built from snacks; delicious ingredients arranged into an assortment of small plates. Lively, fun, and sophisticated, these snacks are born from the union of the Italian tradition of antipasti and the modern American lifestyle. The pace at the table is leisurely, and the time spent in the kitchen is just as relaxed. I think of this as a cheese board packed into a sandwich—there’s the rich and runny cheese, the sweet and crisp apple, and the salty crunch of nuts. This is a great way to enjoy Taleggio, a full-flavored cow’s milk cheese that melts into a silky tang.
Ingredients

– ½ cup shelled unsalted pistachio nuts.
– ½ crisp, sweet apple, such as Macoun or Fuji, unpeeled, very thinly sliced.
– 4 ciabatta rolls, domed tops.
– sliced off, rolls sliced in half horizontally.
– 8 ounces Taleggio, rind removed, at room temperature.
– Sea salt.
– Freshly ground black pepper.

Instructions

Step 1:Preheat the oven to 250°F.
Step 2:Spread the pistachios on a baking sheet and toast them in the oven until they are aromatic, 3 minutes. When they have cooled, roughly chop them.
Step 3:Preheat a panini grill.
Step 4:Arrange 4 apple slices on the bottom half of each ciabatta roll. Top with the sliced Taleggio. (This cheese will spread in the panini press, so don’t go to the edge of the bread.) Top with 4 more apple slices and a sprinkling of toasted pistachios. Season with sea salt and freshly ground black pepper. Place the top half of the ciabatta on each sandwich.
Step 5:Grill the sandwiches for 3 minutes, or until the cheese has melted and the bread is golden brown.
Step 6: Slice each sandwich in half and serve immediately.

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