Family Game Day Foodie: Arizona Cardinals vs. San Francisco 49ers

November 2, 2017

 

 

We're NOT going to talk about old stuff.  The past is behind us.  Let's talk about how AMAZING the Cardinals are going to be THIS week.

 

November 3 is National Sandwich Day.  So, we're celebrating this week with some delicious grilled paninis!  

 

We know that San Francisco is known for Sourdough bread and seafood, so we're giving them a tuna melt.  Nasty, warm tuna fish with yellow cheese.  Fish and cheese.  No. Just no.  

 

The Cardinals however will be getting something AMAZING.  They've got P2 (Patrick Peterson), so I'm giving them a P3 (Pesto Pastrami Panini)!

 

San Francisco 49ers Tuna Melt on Sourdough

 

Prep Time: 5 minutes / Cook time: 5 minutes / Servings: 1 sandwich

 

Ingredients:

  • 2 large pieces of fresh sourdough bread

  • 4 slices medium cheddar cheese

  • 5 oz. can white Albacore tuna in water, drained and shredded

  • 3 tbsp. mayonnaise

  • 2 tbsp. chopped fresh celery

  • 1/8 tsp. garlic powder

  • salt and pepper

 

  1. Heat a panini press to medium-high heat. 

  2. In a medium mixing bowl combine the tuna fish, 2 tbsp. mayonnaise, fresh celery and garlic powder.  Season with salt and pepper to taste.  Mix thoroughly until all ingredients are combined.

  3. Spread the remaining mayonnaise on one side of the two pieces of bread.  Place two slices of cheese onto one of the slices of bread, mayo side down.  Spread the tuna mixture evenly on top of the cheese.  Top the tuna mixture with the remaining two slices of cheese.  Place the remaining slice of bread on top, mayo side up.

  4. Place the sandwich in the panini press, close the top and press down slightly.  Cook on medium-high heat for 4-5 minutes, until the tuna is warm, the cheese is melted and the bread is golden brown.  Remove from the heat, slice and serve.

 

 

Arizona Cardinals Pesto Pastrami Panini (The P3)

 

Prep Time: 10 minutes / Cook Time: 5 minutes / Servings: 1 Sandwich

 

Ingredients:

  • 2 cups of large basil leaves (about 20 leaves)

  • 1/2 cup flat leaf parsley leaves

  • 1/2 cup shredded Parmesan cheese

  • 1/4 cup toasted pine nuts

  • 1 green onion, roughly chopped

  • juice of 1/2 lemon

  • 1 large clove of garlic

  • 1/2 cup olive oil

  • 2 large slices of sourdough bread

  • 4 oz. sliced pastrami

  • 4-6 large slices of fresh mozzarella cheese

  • 2 tbsp. softened butter

Steps:

  1. Preheat a panini press to medium-high heat.

  2. In a blender or food processor, combine the basil, parsley, green onion, Parmesan cheese, pine nuts, lemon juice, and garlic.  Season with salt and pepper to taste.  Pulse for about 30 seconds and stream in the olive oil.  Mix until combined.

  3. Spread the butter onto one side of each of the slices of bread.  

  4. Spread about 2 tbsp. of the pesto onto the other side of one of the slices of bread.  Top the pesto with the sliced pastrami, top with the cheese and then the other slice of bread, butter side up.

  5. Place the sandwich on the panini press, cover and press down slightly.  Cook on medium-high heat for 4-5 minutes, until the cheese is melted and the bread is golden brown.  Remove from the heat, slice and serve.

 

 

Share on Facebook
Share on Twitter
Please reload

© 2017 Phoenix Family Foodie