Pretzel panini sandwich, by Kimberley Stakal

This recipe is a seasonal twist on any ooey, gooey Panini melt sandwich. Sautéed quince (which is like an aromatic pear) is layered with sharp cheddar cheese and a horseradish-infused cabbage slaw, and it’s cooked Panini-style into total autumnal comfort.

Pretzel Panini With Quince, Cheddar, and Horseradish Slaw

Makes 2 sandwiches

INGREDIENTS

Slaw
1 ½ cups grated green cabbage (from about ¼ head)
½ cup grated parsnip (from about 1 small)
1 tablespoon prepared horseradish
1 teaspoon minced fresh ginger
1 tablespoon apple cider vinegar
1 teaspoon olive oil
Sea salt, to taste

Quince
1 tablespoon olive oil
1 quince, cored, sliced

Sandwich
Butter, softened, as needed
2 pretzel rolls or baguettes, halved
¼ pound extra sharp cheddar cheese, sliced

DIRECTIONS
To prepare the slaw: Combine all ingredients in a large bowl; toss well to coat. (Can be made 1 day ahead and kept in refrigerator until serving.)

Horseradish slaw, by Kimberley Stakal

To prepare the quince: Heat olive oil in a medium skillet over medium. Add quince and cook until golden brown and softened, stirring occasionally, about 5 to 7 minutes. When very tender when pierced with a fork, remove from heat.

Chopped quince, by Kimberley Stakal

Sauteed quince, by Kimberley Stakal

To prepare the sandwich: Heat a large skillet over medium. Smear a small bit of butter on the cut side of each pretzel baguette. Place butter-side down on hot skillet; cook until a light golden crust forms on the bread.

Golden pretzel bread, by Kimberley Stakal

Flip bread over. Arrange the following on half of the bread: sliced cheese, cooked quince,slaw, and sliced cheese again. Top with remaining bread half.

Spatula sandwich, by Kimberley Stakal

Add a small bit of butter (about 1 teaspoon) to skillet; swirl until melted. Heat each composed sandwich, Panini-style, in hot butter until cheese melts, pressing down with a spatula. Flip sandwiches over after a minute or two, and cover with a lid for a minute to help increase the cheese melting process.

Cooked panini sandwich, by Kimberley Stakal

When cheese is melted and pretzel bread is golden brown, serve immediately.

Pretzel panini sandwich, by Kimberley Stakal

All images by Kimberley Stakal

14.00

OA

Kim Stakal

Recipe: Pretzel Panini With Quince, Cheddar, and Horseradish Slaw

10.23.12

 

This recipe is a seasonal twist on any ooey gooey Panini melt sandwich. Sautéed quince, which is like an aromatic pear, is layered with sharp cheddar cheese and a horseradish-infused cabbage slaw, and it’s cooked Panini-style into total autumnal comfort.

 

Pretzel Panini With Quince, Cheddar, and Horseradish Slaw

Makes 2 sandwiches

 

INGREDIENTS

Slaw

1 ½ cups grated green cabbage (from about ¼ head)

½ cup grated parsnip (from about 1 small)

1 tablespoon prepared horseradish

1 teaspoon minced fresh ginger

1 tablespoon apple cider vinegar

1 teaspoon olive oil

Sea salt, to taste

Quince

1 tablespoon olive oil

1 quince, cored, sliced

Sandwich

Butter, softened, as needed

2 pretzel rolls or baguettes, halved

¼ pound extra sharp cheddar cheese, sliced

 

DIRECTIONS

To prepare the slaw: Combine all ingredients in a large bowl; toss well to coat. (Can be made 1 day ahead and kept in refrigerator until serving.)

 

OA_KS_pretzelpanini_slaw_10.23.12

http://www.organicauthority.com/images/stories/misc/KS_pretzelpanini_slaw_10.23.12.jpg

 

To prepare the quince: Heat olive oil in a medium skillet over medium. Add quince and cook until golden brown and softened, stirring occasionally, about 5 to 7 minutes. When very tender when pierced with a fork, remove from heat.

 

OA_KS_pretzelpanini_choppedquince_10.23.12.jpg

http://www.organicauthority.com/images/stories/misc/KS_pretzelpanini_choppedquince_10.23.12.jpg.jpg

 

OA_KS_pretzelpanini_sauteedquince_10.23.12.jpg

http://www.organicauthority.com/images/stories/misc/KimStakal_pretzelpanini_sauteedquince_10.23.12.jpg.jpg

 

To prepare the sandwich: Heat a large skillet over medium. Smear a small bit of butter on the cut side of each pretzel baguette. Place butter-side down on hot skillet; cook until a light golden crust forms on the bread.

 

OA_KS_pretzelpanini_goldenbread_10.23.12.jpg

http://www.organicauthority.com/images/stories/misc/KimStakal_pretzelpanini_goldenbread_10.23.12.jpg.jpg

 

Flip bread over. Arrange the following on half of the bread: sliced cheese, cooked quince, and sliced cheese. Top with remaining bread half.

 

OA_KS_pretzelpanini_spatulasandwich_10.23.12.jpg

http://www.organicauthority.com/images/stories/misc/KimStakal_pretzelpanini_spatulasandwich_10.23.12.jpg.jpg

 

Add a small bit of butter (about 1 teaspoon) to skillet; swirl until melted. Heat each composed sandwich, Panini-style, in hot butter until cheese melts, pressing down with a spatula. Flip sandwiches over after a minute or two, and cover with a lid for a minute to help increase the cheese melting process.

 

OA_KS_pretzelpanini_cookedsandwich_10.23.12.jpg

http://www.organicauthority.com/images/stories/misc/KimStakal_pretzelpanini_cookedsandwich_10.23.12.jpg.jpg

 

When cheese is melted and pretzel bread is golden brown, serve immediately.

 

OA_KS_pretzelpanini_finalsandwich_10.23.12.jpg

http://www.organicauthority.com/images/stories/misc/KimStakal_pretzelpanini_finalsandwich_10.23.12.jpg.jpg

http://www.organicauthority.com/images/stories/misc/tn_KimStakal_pretzelpanini_finalsandwich_10.23.12.jpg.jpg

 

 

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