One of America's Favorites - Panini (sandwich)

A typical panini with salami, mortadella, tomatoes and lettuce

A panini (from the Italian panini [paˈniːni], meaning "small bread, bread rolls" ) or panino (meaning "bread roll" ) is a sandwich made with Italian bread (such as ciabatta, and michetta), usually served warmed by grilling or toasting.

However, in many English-speaking countries, a panini is a grilled sandwich made from many types of bread. Examples of bread types used for modern panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.

Panini is a word of Italian origin. In Italian the noun panino (Italian: [pa'niːno]; plural panini) is a diminutive of pane ("bread") and refers to a bread roll. Panino imbottito ("stuffed panino") refers to a sandwich, but the word panino is also often used alone to indicate a sandwich in general. Similar to panino is tramezzino, a triangular or square sandwich made up of two slices of soft white bread with the crusts removed.[citation needed]

In English-speaking countries, panini is widely used as the singular form, with the plural form panini or paninis, though some speakers use singular panino and plural panini as in Italian.


Although the first U.S. reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Trendy U.S. restaurants began selling panini, with distinctive variations appearing in various cities.

During the 1980s, the term paninaro arose in Italy to denote a member of a youth culture represented by patrons of sandwich bars such as Milan's Al Panino and Italy's first US-style fast food restaurants. Paninari were depicted as right-leaning, fashion-fixated individuals, delighting in showcasing early 1980s consumer goods as status symbols.

A tri-tip panini with salad

A panini press or grill is a contact grill for heating sandwiches, meat products, vegetables, and specialty menu items, nearly always with electric elements, comprising a heated bottom plate that is fixed, and a heated top plate that closes towards the bottom plate and comes in contact with the food. The function of the panini grill is to heat food to an appropriate internal temperature with desirable external characteristics (i.e. melted cheese, crisp finish, grill marks).

Lunch Meat of the Week - Pepperoni

Packaged pepperoni

Pepperoni is an American variety of salami, made from cured pork and beef mixed together and seasoned with paprika or other chili pepper.

Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll.








The term "pepperoni" is a borrowing of peperoni, the plural of peperone, the Italian word for bell pepper. The first use of "pepperoni" to refer to a sausage dates to 1919. In Italian, the word peperoncino (diminutive of peperone) refers to hot and spicy peppers.


Pepperoni is a cured dry sausage similar to the spicy salamis of southern Italy, such as salsiccia

Pepperoni atop a pizza 

Napoletana piccante, a spicy dry sausage from Naples, or the soppressata from Calabria. The main differences are that pepperoni has a finer grain (akin to salami of Milan, a spiceless regional variant of salami), is usually softer, and is produced with the use of an artificial casing (instead Italian salami are produced using natural gut for casing and are made of pure pork). Pepperoni is mass-produced to meet the demand for the sausage. In most of Italy pepperoni would be considered a type of salamino piccante.


Pepperoni is usually made from a mixture of pork and beef. Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States.

Curing, with nitrates or nitrites (usually used in modern curing agents, to protect against botulism and other forms of microbiological decay) also contributes to pepperoni's reddish color, by reacting with heme in the myoglobin of the proteinaceous components of the meat.

According to Convenience Store Decisions, Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced nationally. Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally.

Pepperoni can also be found accompanying different types of cheeses as a cheap snack food in convenience stores or gas stations.

In Nova Scotia, deep - fried pepperoni served on its own (usually with a honey mustard dipping sauce) is common pub food.

It's Nuts I tell you.......PEPPERONI SALAMINI

This week from the nuts.com website (https://nuts.com/) its the perfect snack for your next party PEPPERONI SALAMINI. They are bite sized  cured meat with pepperoni. I'm going to order some for the upcoming Holidays! These look to be perfect for party snacks or just watching movies or sports. But this is just one of countless healthy and delicious snacks that you can purchase at the Nuts site (https://nuts.com/). You can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. You can purchase most items in small amounts or in bulk. Plus there's FREE shipping on orders over $59, see for details. Now on to more info on PEPPERONI SALAMINI. Enjoy and Eat Healthy!



PEPPERONI SALAMINI

Transform your expectations of cured meat with pepperoni “salamini,” bite-sized morsels for tasting or travel. Savor the taste of pork raised without antibiotics or growth promotants on 100% vegetarian feed. Salamini are ready-to-eat as soon as you open the package; no utensils or peeling required. These have a slight snap to them typical of a European salami. Choose a quick and easy addition to a stand-out charcuterie platter with pepperoni salamini.

Slow-cured and 100% gluten-free. Made in the USA. Keep cool and refrigerate after opening.

Ingredients
Pork, Sea salt, Contains less than 2% of the following: Turbinado sugar, Natural flavoring, Wine, Sweet paprika, Garlic, Lactic acid starter culture, Edible collagen casing. Packaged in the same facility as peanuts, tree nuts, soy, and milk products.

Nutrition Facts
Serving size 30g (~1.1 oz.)

Amount per serving
Calories 100
Calories from Fat 60
%DV
Total Fat 7g 11%
Saturated Fat 2.5g 13%
Cholesterol 25mg 8%
Sodium 430mg 18%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 8g
Storage
Store in a cool dry place. Refrigeration is not needed.
https://nuts.com/cookingbaking/cheese-curedmeats/pepperoni.html



Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

One of America's Favorites - Stromboli

Stromboli is a type of turnover filled with various cheeses (typically mozzarella) and cold cuts

Homemade Stromboli

(typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough.

Stromboli was invented in the United States in the 1950s. It was named after the Italian film Stromboli.

A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli is usually made by rolling up dough that has been topped with pizza ingredients and then baking it. A calzone is crescent-shaped, and a stromboli is usually shaped like a long cylinder. The distinction between the two is complicated by the fact that there is some variation in what constitutes a stromboli.




Many American pizza shops serve a stromboli using pizza dough that is folded in half with fillings, similar to a half-moon-shaped calzone. At other establishments, a stromboli is made with a square-shaped pizza dough that can be topped with any pizza toppings and is then rolled into a cylindrical jelly roll shape and baked. Other variations include adding pizza sauce or deep-frying, similar to panzerotti.

One of America's Favorites - Cacciatore

Chicken cacciatore

Cacciatore (pronounced [kattʃaˈtoːre]) means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). The salamino cacciatore is a small salami that is seasoned with only garlic and pepper.











A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large

Rabbit cacciatore

frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and chopped coarsely) is typically added to the pan along with rosemary and a half cup of dry red wine. Bay leaf may be used, along with chopped carrot to give extra sweetness. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or pasta on the side.


Chicken cacciatore typically, but not always, includes base ingredients of onion, garlic, and tomato.


There are many different variations of this entree based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while northern Italian chefs might use white wine. Some versions of the dish may use mushrooms.

U.S.-style chicken cacciatore

In the United States, cacciatore dishes may be prepared with marinara sauce, though in Italy the dish does not always include tomatoes.

One of America's Favorites - Italian Sandwich

A close-up view of an Italian sandwich

The Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The ingredients serve to counterbalance one-another, creating an equilibrium of flavors and texture. The Italian sandwich was invented in Portland, Maine, in 1903 by Giovanni Amato, a baker. It is known as a submarine sandwich or a sub in Boston, Massachusetts, and as a spuckie in East Boston.





The Italian sandwich is prepared using a long bread roll or bun with meats such as salami, mortadella, capicolla and ham along with provolone or American cheese, tomato, onion, sour pickle, green bell pepper, black olives, olive oil or salad oil, salt and black pepper. Additional ingredients, such as pepperoni, banana pepper, lettuce and mustard, may be added, and the sandwich is often cut in half to make it easier to handle. The flavors and texture of the sandwich are counterbalanced by the ingredients used, creating an equilibrium of flavors, and the fats and acids in the ingredients also serve to counterbalance one another.


The Italian sandwich was invented in Portland, Maine, by baker Giovanni Amato in 1903. While

An Italian sandwich

selling his bread on his street cart, Amato received requests from dockworkers to slice his long bread rolls and add sliced meat, cheese and vegetables to them. Amato later opened a sandwich shop named Amato's, and today the sandwich continues to be prepared by Amato's sandwich shops in Portland. The Amato's version is traditionally prepared using fresh-baked bread, ham, American cheese, slices of tomato, green pepper and sour pickle, black olives and salad oil.

The Italian sandwich is known as a submarine sandwich or a sub in Boston, Massachusetts, and in east Boston it is referred to as a spuckie, which may be named after the spuccadella, an Italian bread roll with a pointed shape. In Philadelphia and South Jersey it is known as a "hoagie" or a "grinder". It is the first name that has given the designation to "Subway Sandwich Shops" around the world.

One of America's Favorites - Pepperoni

Pepperoni, also known as pepperoni sausage, is an American variety of salami, usually made from

Packaged pepperoni

cured pork and beef mixed together.
Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. It is also used to make some varieties of submarine sandwiches.










Pepperoni is a cured dry sausage similar to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples, or the soppressata from Calabria. The main differences are that pepperoni has a finer grain (akin to salami of Milan, a spiceless regional variant of salami), is usually softer, and is produced with the use of an artificial casing (instead Italian salami are produced using natural gut for casing). Pepperoni is mass-produced to meet the demand for the sausage.




Pepperoni is usually made from a mixture of pork and beef. Turkey is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. In the Caribbean Islands and other parts of the world, donkey and horse meat are common ingredients. Sodium nitrite (or sometimes saltpeter), usually a part of modern curing agents, protects against botulism and other forms of microbiological decay. Sodium nitrite is white, but reacts with the heme in the myoglobin of the lean to give pepperoni its reddish color. The use of paprika and cayenne also contribute to its reddish color.

Pepperoni sausages are commonly sold in two sizes: an inch or so in diameter for pizza and two to three inches in diameter for sandwiches. Pepperoni is sold whole, chopped, or in slices, and is commonly found in American deli counters.




Ingredients such as peppers, garlic, fennel, or mustard seeds can be included in the production of

Pepperoni atop a pizza

pepperoni to provide different flavors and levels of spiciness. Likewise, the type of meat used to produce pepperoni can vary. Pepperoni may be substituted by similar cured meats like Genoa salami, soppressata, or chorizo.

Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally.







According to Convenience Store Decisions, Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced nationally.

Pepperoni can also be found accompanying different types of cheeses, such as Cheddar or Monterey jack, as a cheap snack food in Canadian and some American convenience stores or gas stations. The portions of pepperoni and cheese are typically at equal lengths for ease of consumption, although it is not unusual to find packages containing small, bite sized pieces of pepperoni and cheese in many super markets across either country. They may be served with a honey mustard sauce for dipping.

One of America's Favorites - Pepperoni

Pepperoni, also known as pepperoni sausage, is an American variety of salami, usually made from

Packaged pepperoni

cured pork and beef mashed together. Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. It is also used to make some varieties of submarine sandwiches.







The term pepperoni is a corruption of peperoni, the plural of peperone, the Italian word for bell pepper. The first reference using pepperoni to refer to a sausage dates to 1919.

Even if in Italian the word is plural (like the Italian word "salami", plural of "salame"), the English word pepperoni is used as a singular uncountable noun.

In Italian, the word "peperoncino" (diminutive of peperone) only refers to hot and spicy peppers, or sometimes to small, sweet kinds, while "peperoni" refers only to sweet peppers, such as bell peppers.




Pepperoni is a cured sausage similar to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples, or the soppressata from Calabria. The main differences are that pepperoni has a finer grain (akin to salami of Milan, a spiceless regional variant of salami), is usually softer, and is produced with the use of an artificial casing (instead Italian salami are produced using natural gut for casing). Pepperoni is mass-produced to meet the demand for the sausage.




Pepperoni is usually made from a mixture of pork and beef. Turkey is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. In the Caribbean Islands and other parts of the world, donkey and horse meat is a common ingredient. Sodium nitrite (or sometimes saltpeter), usually a part of modern curing agents, protects against botulism and other forms of microbiological decay. Sodium nitrite itself is white, but reacts to give pepperoni its reddish color. The use of paprika and cayenne also contribute to its reddish color.

Pepperoni sausages are commonly sold in two sizes: an inch in diameter for pizza and two to three inches in diameter for sandwiches. Pepperoni is sold whole, chopped, or in slices, and is commonly found in American deli counters.




Ingredients like peppers, garlic, fennel, or mustard seeds can be included in the production of

Slices of New York-style pizza topped with pepperoni

pepperoni to provide different flavors and levels of spiciness. Likewise, the type of meat used to produce pepperoni can vary. Pepperoni may be substituted by similar cured meats like Genoa salami, soppressata, or chorizo.

Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally.

According to Convenience Store Decisions, Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced nationally.

Wild Idea Buffalo Recipe of the Week - Salami, Onion, & Jalapeno Sandwich

Two words come to mind when seeing this recipe, "I'm Hungry!" This week's Wild Idea Buffalo Recipe of the Week is Salami, Onion, & Jalapeno Sandwich. This one uses Wild Idea Buffalo Salami. This recipe and product can all be found on the Wild Idea Buffalo Website.  http://wildideabuffalo.com/ 




Salami, Onion, & Jalapeno Sandwich
By: Jill O'Brien

This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book the sandwich is constructed with great attention to detail and is a laugh out loud scene. The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat.

Ingredients: (per sandwich)

2 – slices sourdough bread, cut on the bias
4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias
1 or 2 slices – Vidalia onion, cut on the bias
1 – fresh jalapeño, sliced very thin
Dijon Mustard

Preparation:
1)   Prepare all ingredients as suggested above.
2)   Generously spread the Dijon mustard on both slices of sourdough.
3)   Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices.
4)   Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno.
5)   Cover with the other mustard covered bread slice and cut in half.

Excellent, sublime, divine, and bueno!

http://wildideabuffalo.com/2015/salami-onion-jalapeno-sandwich/




 Wild Idea Buffalo Salami

12 oz. Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat,

without compromising on flavor! We're confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 12 oz. chub.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Cracked Black Pepper, Mustard Seed, Sugar, White Pepper], & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, Water. Encased in A REMOVABLE artificial casing.

http://buy.wildideabuffalo.com/products/12-oz-buffalo-salami

Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

Dinner Tonight: Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

It's been a long day! Dealing with my Sinuses all day, as has everyone in the area I hear. Mom had some errands and the went to see Dad at the rehab center and I stayed home and caught up on all the house work and laundry. It's a real pain trying to put sheets on the bed with one leg, Ugh! But I managed to get everything done. For dinner tonight I prepared a Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup.








I used a Trio of Cold Cuts for my Baked Mini Sub; Kroger Private Selection Old World Hard Salami, Kroger Private Selection Off – the Bone Smokehouse Ham, and Kroger Private Selection Old World Pepperoni. For toppings Sargento's Ultra Thin Provolone Cheese and Kraft Reduced fat Mayo w/ Olive Oil. For the Bun I used Perfection Deli Mini Wheat Sub Buns, I buy these at Meijer. To prepare it I spread the Mayo on the bottom bun and layered my Cold Cuts on top of that. Topped that with Cheese and spread more Mayo on the bottom of the top bun. To help the bun brown a bit I brushed the top with Extra Virgin Olive Oil. I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was nice and melted. Now tis is a Baked Sub! The trio of Cold Cuts, Provolone Cheese, and the Mayo all work perfectly!

Then I also heated up some Amy’s Organic Creamy Tomato Soup. My favorite Tomato Soup by far. I’ve been using this a couple of years now. Creamy with a fantastic flavor and it’s 110 calories and 19 carbs. I also had a Diet Dr. Pepper to drink. For dessert/snack later some slices of fresh Mozzarella Cheese and Ritz Whole Grain Crackers.

Amy’s Organic Light in Sodium – Cream of Tomato Soup

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%



http://www.amys.com/

One of America's Favorites - Muffuletta

Muffuletta

The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.








A muffuletta is a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to focaccia. Bread used for the Muffuletta is different from focaccia, however, in that it is a very light bread,the outside is crispy and the inside is soft. It also has no additional seasonings baked into it, aside from the sesame seeds. The bread is more like French bread, but a tad heavier.








A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold.

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.

Olive salad is commercially produced for restaurants and for retail sale by vendors including the Boscoli Family, Rouses, Dorignacs, Franks, Roland Imported Foods, and Aunt Sally's.

The traditional way to serve the sandwich at Central Grocery is cold, but many vendors will toast. This was mentioned in the PBS special Sandwiches That You Will Like.

Central Grocery, the originator of the muffuletta

The muffuletta sandwich has its origins at the Central Grocery in the French Quarter of New Orleans.

According to Marie Lupo Tusa, daughter of the Central Grocery's founder, it was born when Sicilian farmers selling their produce at the nearby Farmers' Market would come into her father's grocery for lunch and order some salami, ham, cheese, olive salad, and either long braided Italian bread or a round muffuletta loaf. In typical Sicilian fashion they ate everything separately sitting on crates or barrels while precariously balancing their meals on their knees. Her father suggested cutting the bread and putting everything on it like a sandwich, even if it was not typical Sicilian fashion. The thicker braided Italian bread proved too hard to bite and the softer round muffuletta loaf won out. Shortly thereafter, farmers that came for lunch began merely asking for "muffulettas".








The forms muffoletta and its iterations are modern Italianisms of the original Sicilian. Like many of the foreign-influenced terms found in New Orleans, pronunciation has evolved from a phonetic forebearer. The proprietors of Central Grocery pronounce the word "moo-foo-LET-ta, other locals "muff-uh-LOT-uh