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by Sarah Steimer

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I've had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version better, but this was really delicious.

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I’ve had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version best, but this was really delicious.

  • 2 slices of good bread
  • 1/2 small onion (or a little less than 1/4 cup), thinly sliced
  • about 2 tablespoons olive oil
  • 2 tablespoons pepper jelly (I used cranberry, but most often see either plain pepper jelly or raspberry pepper jelly)
  • a few slices of a sharp cheddar cheese OR a few slices of pepper jack cheese

Heat a small sauté pan before adding the olive oil to the pan. Once the oil is warm, add the onions and caramelize for about 10 minutes.

Place the cheese and onions on the bread. Smear the opposite slice with the jelly. Grill in a panini press or in a pan until the cheese has melted and the bread is crisp.

Makes one panini.

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by Sarah Steimer

Bill and I love making awesome sandwiches. An old roommate of Bill’s once even said that he’s never seen someone make a sandwich that looked so good.

Note:¬†I did not include specific ingredient amounts for this recipe because it really depends on how many sandwiches you’re making, how big the bread is, etc.

  • ciabatta bread
  • roast beef
  • gouda (we used a non-smoked gouda)
  • sauerkraut
  • spinach
  • Dijon mustard

Layer the roast beef, sauerkraut and spinach on the bread – if you work in this order, the spinach acts as a barrier between the sauerkraut and the bread so the bread does not get mushy.

Heat the sandwich in a panini press (I use my small George Foreman machine) or in the oven until the bread is browned. Remove the sandwich’s lid and add the Dijon mustard.

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by Caitlin Saniga

Not really sure why this one's called a Montana panini. Maybe I'm missing something obvious. Regardless, I'm so pumped avocados are in season!

  • 8 slices turkey bacon
  • 1 small avocado, pitted, peeled
  • 1/4 cup ranch dressing
  • 8 slices sourdough bread
  • 2 tablespoons butter, softened
  • 1/2 pound thinly sliced cooked turkey (from deli)
  • 1 medium tomato, sliced
  • 4 slices Colby-Monterey Jack cheese

In a skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Break bacon slices in half.

In a small bowl, mash avocado. Stir in dressing.

Spread one side of each bread slice with butter. Place 4 bread slices with buttered sides down; top with turkey, bacon, tomato, cheese and avocado mixture. Top with remaining bread slices, buttered sides up.

Place sandwiches in a large skillet. Cover; cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Makes 4.

Recipe adapted from: Betty Crocker Quick & Easy Cookbook

Photo: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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