This sandwich is born of the need for more flavor and fun when creating artisanal sandwiches for a menu.
By incorporating the mild buttery flavor and texture of Widmer's brick cheese with shaved smoked ham, radish microgreens, avocado and pesto mayo you get a true feast — fit for the Earl of Sandwich himself.
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— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Widmer's roasted panini
1 round rosemary or Italian-herb focaccia
1 1/2 ounces of pesto mayonnaise (recipe follows)
2 slices brick cheese (1 to 2 ounces)
4 ounces shaved smoked ham
1/2 California avocado, sliced thin
1/3 cup radish microgreens
Preheat panini grill to 375 degrees.
Slice the focaccia in half, width wise, and set the top aside. On the bottom half of the bread, spread 1/2 the pesto mayo.
Then layer on the brick cheese, shaved ham and avocado. Take the microgreens and spread across the avocado.
Spread remaining pesto mayo on the top half the bread and place onto the sandwich.
Lift sandwich onto panini grill and lightly press down to sear the top and bottom without pressing the ingredients out of the sandwich. Grill for about 2 to 3 minutes or until a nice char-line develops on the bread and cheese begins to melt.
Carefully remove from the grill and slice.
Serve with fresh pasta salad or a blend of fresh fruit.
3 tablespoons mayonnaise
2 tablespoons pesto
pinch white pepper
Combine all ingredients in a small bowl.
Pesto mayonnaise will keep for up to five days in the refrigerator when stored in an airtight container.