This week I thought a refreshing salad and Panini-styled sandwich to compliment the wonderful, cooler late evening weather for supper would be perfect. So, to use the fresh cucumbers, mint and tomatoes that are still coming in, I made this great treat from the Colorado Classique cookbook (available from Amazon). The confetti salad is so easy and yes, you can use canned or frozen (thawed) corn if you can't get it fresh.>>>
For the Pear Panini
about 3-4 pieces of thinly sliced cooked turkey breast per sandwich
2-3 slices Emmental cheese
1 firm but ripe pear thinly sliced
any type of Asian sweet/hot chili sauce 2 Tbsp. per sandwich (I want to give thanks to a great local neighbour who made the wonderful one I used! Yummy!)
2 slices whole grain bread per sandwich
butter or cooking spray
Assemble sandwich by spreading chili sauce on one slice of bread, next add turkey, pear and then the cheese before the last slice of bread. Spray the bread with cooking spray or use butter. Place on hot grill or in skillet turning once (if you have a Panini maker or a George Foreman grill they'd be great). Cook until cheese melts and nicely browned.
For the Confetti Salad
2 large cucumbers
1/3 cup red wine vinager (vinagre de vino tinto)
1 tbsp sugar
1 tsp salt
4-5 ears sweetcorn (see comments in introduction above)
3 large tomatoes, seeded, coarsley chopped
1/3 cup chopped red onions
1/3 cup chopped fresh mint (hierbabuena)
3 tbsp olive oil
salt & pepper to taste
Cut cucumbers in half lengthwise, scrape seeds out. Cut halves into diagonals 1/2 inch wide. Place cucumber in large bowl. Add vinegar, sugar and salt - let stand at room temperature for about 1 hour, stir occasionally.
Meanwhile, cook corn in boiling water for 3 to 5 minutes. Cool corn to cut, from cob, to yield about 2 cups. Add corn, tomatoes, onion, mint and olive oil to the cucumbers and toss to mix well. Season with salt & pepper.
Served with any bubbles from cava to San Pellegrino or San Miguel...Enjoy!