Gluten-Free Roasted Veggie Panini

Gluten-Free Roasted Veggie Panini

A note from Sylvie: This recipe is quick, delicious, and makes the perfect dinner dish; just add a green salad and you will have a complete, nutritious meal. For variety, try any of the Boise Co-op’s wide selection of locally-made, Gluten-Free breads.

Ingredients:

1 Red Bell Pepper, roasted and peeled

1 Green Bell Pepper, roasted and peeled

1 Zucchini, slice lengthwise in1/4-inch slices, roasted

1 medium Tomato, cubed

2 Garlic cloves

½ tsp. Dried Italian Herbs

Salt and Pepper

8 slices Silver Sage Gluten Free bread, cut on the bias 1/2 inch thick

Olive oil for brushing

8 oz. Aged Gouda, shredded

Instructions:

To roast the vegetables

Place the zucchini and tomato in a large bowl and drizzle with olive oil,  then add the garlic, herbs, salt, and pepper. Let the vegetables marinate from about half an hour. Place on a baking sheet, on the lowest oven rack under the broiler. Broil for about 10 to 15 minutes. Set aside.

Cut the peppers in half, dis guard the seeds.  Place them on a baking sheet open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them (although the skin gets very brown, don't worry). When they are cooked, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers.

Preheat grill pan over medium-high heat. Brush bread with olive oil on one side. Arrange the roasted vegetables slices in an even layer and top with some shredded cheese. Cover each sandwich with one of the remaining bread slices, oiled side up. If necessary, carefully wipe out any excess fat from the pan with paper towels.

Reduce the heat to medium and place 2 sandwiches in the pan. Place the press on top of the sandwiches. Cook until the bread is golden brown and toasted and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cover loosely with aluminum foil. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half and serve immediately. Serves 4.

Sylvie’s Tartines with Caramelized Onions, Emmentaler and Capers

A note from Sylvie:

Tartines are very popular in France at the moment. Think of them as small individual pizza and just let your imagination create endless possibilities with toppings. Here is my version using my favorite local onions.

1 Tbsp Olive Oil

3 Yellow Onions, chopped, I used Kings Crown Organic and local

1 Sweet Candy Onion, chopped, I used Rice Family Farms Organic and local

Salt and Pepper to taste

A pinch of Nutmeg

4 Slice from a loaf of sandwich bread, I used Zeppole’s Scallion, Cheddar Sandwich Loaf

1 ½ cups Emmentaler Cheese (Swiss Cheese), grated—reserve 2 Tbsp to top the tartines

2 Tbsp Capers, strained

Preheat the oven to 375 degrees.

Heat the oil in a large frying pan. Add the onion and cook on medium heat for 15-20 minutes, or until the onions start to brown an caramelize. Season with salt, pepper and nutmeg. Place the slice of bread on a baking sheet. Put a small amount of cheese on each bread slice. Top with the caramelized onions, spread with the back of a spoon to create an even coat. Sprinkle the capers and top with the remaining cheese.Bake for 5-7 minutes, or until the cheese has melted and starts to bubble.

Serve immediately. These tartines are perfect served as an appetizer or with a green salad. Makes 4.

Gluten-Free Croque Monsieur

By Sylvie Ryan, the Boise Co-op's Culinary Educator

1 cup hot Coconut Milk
1 Tbsp Butter
2 Tbsp Gluten-Free Baking Flour
1/2 teaspoon Salt
1/4 tsp Pepper
Pinch Nutmeg
1/2 cup grated Parmesan
2-1/2 cups grated Gruyere Cheese
10 slices Gluten-Free Sandwich Bread
Dijon Mustard
5 slices Prosciutto or Ham, nitrate-free

Preheat oven to 400 degrees. Heat coconut milk in a small saucepan, but turn off heat before milk gets foamy.

In separate saucepan, melt the butter over low heat and add the flour, stirring with a wooden spoon for 2 minutes to make a roux. Slowly add in the hot coconut milk, whisking constantly until the sauce is thickened. Remove from heat and whisk in the salt, pepper, nutmeg, the parmesan, and 1/2 cup of the Gruyere. Mix the cheese sauce well and set aside.

Toast the bread slices in the oven for 5 minutes on a baking sheet. Turn over the slices and toast in the oven for another 2-3 minutes, or as preferred.

Lightly spread half the toasted bread slices with the mustard and add a slice of ham to each. Top with half of the remaining Gruyere. Top with the other slice of toasted bread and slather the tops of the sandwiches with the cheese sauce. Sprinkle the remaining Gruyere on top and bake the sandwiches for 5 minutes. Turn on the broiler and broil the sandwiches for 3-5 minutes, until the top of the sandwich is bubbly and lightly browned.

Makes 5 sandwiches.

Isabel's Avocado Sandwich

By Boise Co-op Member Isabel Holt
Thank you, Isabel!

• One small Avocado
• One tablespoon finely chopped Onion
• Pinch of Rubbed Sage
• One to two teaspoons Lemon or Lime Juice
• Salt and Pepper to taste
• Two slices lightly toasted Bread (I like Classic Rye from Co-op)
• Two bread slice-sized Cheddar Cheese
• One large Roma Tomato, sliced

Mash avocado and combine with onion, sage, juice and salt/pepper. Spread mixture on toasted bread slices, add cheddar cheese to each and top with tomato slices. Run under the broiler for a minute or so(I like to lower the broiler rack to allow cheese to melt completely without burning the bread.)

Serve with - you guessed it! - Tabasco! and maybe chips.

These are easy, quick and can even be reheated.