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

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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.)

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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.

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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.

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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.

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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.

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

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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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