better together @ home
recipe @ home | bbq bacon gouda panini & arugula salad with baked apples and fried shallots | seventeen ingredients
what i like about panini sandwiches is how flat they are. this quality makes them easy to eat for both children and adults alike. pack it into a treat bag (such as the one shown in the picture) and you have the perfect grab-and-go meal.
even better, add an arugula salad with soft, sweetened baked apples and fried shallots.
the flavors in this pairing are extraordinary.
soft, sweetened layers of apples combined with crispy, fried shallots balance out the bitter flavor of arugula.
recipe
makes three sandwiches and three side salads.
ingredients:
for the salad
baked apples
2 small red apples
1/3 cup granulated sugar
2 tablespoons brown sugar
2 tablespoons cinnamon
fried shallots
2 shallots
olive oil
1/2 cup all-purpose flour
1/2 cup beer
1/2 teaspoon sea salt
salad dressing
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 cloves garlic
base
7 ounces arugula
for the panini
6 slices vegan bacon (hooray brand of bacon)
6 slices vegan gouda
french baguette (20” long)
1/3 cup barbeque sauce
instructions for the salad:
place the oven rack in the middle of the oven. pre-heat the oven to 350 degrees fahrenheit.
make the baked apples:
lightly spray a half-sheet pan with olive oil. evenly spread out the olive oil with a clean paper towel.
combine the granulated sugar, brown sugar, and cinnamon into a mixing bowl. dry whisk the ingredients.
cut the apples into thin slices.
dip each slice into the sugar mixture and lay out on the pan.
bake the apples for 10 minutes.
remove the pan from the oven. lay out a flat sheet of parchment paper and carefully place each slice of apple onto the parchment to dry.
make the fried shallots:
fill a small stainless steel pot with oil 1” high. heat the pot on medium-high.
thinly slice the shallots.
combine the flour and salt into a new mixing bowl. dry whisk the ingredients. add the beer. whisk the mixture until slightly clumpy.
pour all the sliced shallots into the bowl with the fry batter. mix the shallots until the shallots are covered with batter.
fry the shallots in batches. there is no need to fry each tiny shallot slice single. crispy clumps of fried shallots taste great!
when ready, lay each fried shallot onto a plate covered with clean paper towels to soak up any excess oil and let the shallots crisp up.
make the vinaigrette:
place all vinaigrette ingredients into a mini food processor and process until the garlic cloves are small and the dressing is to your liking.
complete the salad:
wash and lay out the arugula onto three plates.
place the apples and shallots on top.
lightly pour dressing over each salad.
instructions for the panini:
cook the bacon:
place the oven rack in the middle of the oven. pre-heat the oven to 350 degrees fahrenheit. if you made the apples, just keep the oven going!
lay a sheet of parchment paper onto a half-sheet pan.
lay the bacon strips on top.
heat for 10 minutes.
remove the bacon from the oven and set aside.
make the panini:
pre-heat a panini press per the manufacturer’s instructions.
cut the french baguette into three 6” pieces.
slice each piece in half.
spread bbq sauce on the inside of each half.
cut 2 slices of gouda per sandwich and place on top of the bottom half of bread.
put 2 slices of bacon on each sandwich.
put the top slice of bread on each sandwich.
place one sandwich at a time into the panini press and cook until done (about 4 minutes).
alone, a salad is just a salad.
alone, a sandwich is just a sandwich.
some things just go better together.
note:
be careful with your baked apples! if you have family members with fast hands, the apples may disappear off the parchment sheet of paper while drying. there may not be any left for the salad!
daughter of God | sister of Christ
i pursue His voice in real time and do what i have to do, lose what i must lose, to keep it coming.
