Australian_Yoga_Journal_-_September_2015_

COMFORT FOOD

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Pressed for success

The trick to transforming panini from glorified grilled cheese

into something really special is adding a single, versatile

condiment that will dress up a variety of fillings. Black olive

tapenade is the perfect fit—it pairs well with meat, fish,

cheese, and veggies, and it’s super simple to make.

Recipes by Charity Ferreira

Best breads

When it comes to panini, opt for

a sturdy and artisan-quality

bread, so it holds together in the

press. Try whole-wheat sour-

dough, ciabatta, or country-style

levain.

Black olive tapenade

In a food processor, pulse 2 cups pitted kalamata black olives, 1 small garlic clove, and 2 tbsp olive oil

into a coarse, roughly chopped paste. For more flavor, add one or more of the following and pulse until

combined: 1 tbsp capers, 1 tsp orange zest, a splash of lemon juice. Makes about 1½ cups; store extra in an

airtight container in the refrigerator for up to 1 week.

PHOTO: CARMEL ZUCKER; FOOD STYLIST: ERIC LESKOVAR; PROP STYLIST: NICOLE DOMINIC

VEGAN

baked eggplant

panini with artichokes

and tapenade

SERVES 1

To prevent a soggy sandwich, drain

and blot dry the artichoke hearts.

1 small eggplant or

Japanese eggplant, sliced

¾ tbsp olive oil

1 tsp balsamic vinegar

of a baguette or 2 slices bread

1 tbsp olive tapenade (recipe below)

2 tbsp chopped artichoke hearts

from a jar

¼ cup rocket leaves

Heat oven to 350°F. In a bowl, toss eggplant

slices with olive oil and balsamic vinegar;

season with salt and black pepper. Bake

on a cookie sheet until tender and brown,

15–20 minutes.

Slice baguette in half horizontally and use

your fingers to pull out a little of the soft

bread inside to hollow a space for the

filling. Spread tapenade on one side of

the baguette. Fill baguette with remaining

ingredients; cook in a hot sandwich press

until the bread is toasted and golden

brown, 2–4 minutes.

NUTRITIONAL INFO354 calories, 17 g fat

(2 g saturated), 46 g carbs, 7 g fiber,

9 g protein, 651 mg sodium

OMNIVORE/PESCETARIAN

tuna panini with

fennel and tapenade

SERVES 1

Trim the ends of a fennel bulb and cut

in half for easier handling, then use

a vegetable peeler to shave thin slices.

1 tbsp olive tapenade (recipe below)

1–2 tsp Dijon mustard

2 slices bread

½ 6 oz can chunk light tuna, unsalted

¼ cup shaved fennel slices

Spread tapenade on one slice of bread and

mustard on the other slice. Fill bread slices

with remaining ingredients; cook in a hot

sandwich press until bread is toasted and

golden brown, 2–4 minutes.

NUTRITIONAL INFO364 calories, 9 g fat

(1 g saturated), 47 g carbs, 6 g fiber,

26 g protein, 866 mg sodium

VEGETARIAN

roasted red pepper

panini with spinach and

tapenade

SERVES 1

Jarred roasted red capsicums are sold at

most supermarkets. Drain well and slice

into0.5cm strips.

1 tbsp olive tapenade (recipe below)

2 slices bread

¼ cup baby spinach leaves

¼ cup roasted red capsicum strips

2 slices fontina or white cheddar cheese

Spread tapenade on one slice of bread.

Fill bread slices with remaining

ingredients; cook in a hot sandwich press

until bread is toasted and cheese melts,

3–5 minutes.

NUTRITIONAL INFO392 calories, 17 g fat

(7 g saturated), 41 g carbs, 4 g fiber,

15 g protein, 925 mg sodium

22

august/september 2015

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