Friday, August 12, 2011

Italian Sausage, Grilled Mushroom, Provolone Cheese and Adobo Slaw Panini.

Italian Sausage, Grilled Mushroom, Provolone Cheese and Adobo Slaw Panini.
Quick; what do you feed a hungry 20 year old and his friends who have just spent 5 hours driving home from summer school?  Whatever it is make it big; I knew that much for sure!
I had some Italian sausages and a few portabella mushrooms in the fridge so first up I tossed them on the BBQ; actually I put Giuliano to work on that task.  That kept him busy while I scrambled to figure out the rest.  Oh yes, I found some hoagie rolls in the pantry which were a couple days old so I figured I’d go the Panini route with them. Cheese drawer had some sliced provolone so things were looking good! 
Went next in search of lettuce but all I had was cabbage!  I kind of panicked at this point but then I saw my container of secret sauce; it’s a mixture of ranch dressing and chipotle peppers in adobo sauce!  You can make it hot or quite mild depending on your families’ preference.  Voila, instant cold slaw to top the sausage, mushroom Panini!
So, when the mushrooms and sausages were done, I sliced them on an angle and loaded them into the hoagie rolls along with slices of Provolone cheese and the cold slaw.  Into the Panini press they went and five minutes later Giuliano and posse were happily munching away!
Score one for the mom!!!
Secret Sauce:
Take equal parts of Ranch Dressing and Chipotle Peppers in Adobo Sauce and blend until smooth.  Taste and add more Ranch Dressing if too spicy.
Slaw:
Thinly slice cabbage, sprinkle with salt and let stand for 15-30 minutes.  Rinse, dry and toss with a small amount of Secret Sauce.
Grilled Mushrooms
Rub mushrooms with damp paper towel to clean then spray with olive oil or garlic olive oil.  Grill over medium heat for about 6-8 minutes per side.
Italian Sausage Panini:
One sausage per Panini until cooked through.  Slice and place on hoagie roll.
2 slices provolone cheese per Panini
1 large portabella mushroom per Panini
¼ cup cold slaw per Panini
1 hoagie roll per Panini
Method:
BBQ or grill fresh Italian sausage until cooked through.  Slice and place on hoagie roll.
Top with mushrooms, cheese and cold slaw.
Grill in Panini press or in frying pan until warmed through, bread is toasted and cheese is melted.

9 comments:

  1. MMMMmmmm...I am 20 years old and I would like one of these right now.

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  2. it will sure hit the spot.

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  3. OMG!!!!!!!!!!!! thank goodness i just ate I would be in bad shape over here but wait I think I have sausage mushrooms and french bread Ummmmmmmmmmmm Tomorrow is another day KC and this is going to be in my belly for sure!!

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  4. Will put on my must make list..looks delish!

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  5. Umm, How did I miss this one...I love the secret sauce for the slaw! Goes so well with the sandwich!!!!! YUM!!!

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  6. KC, just discovered this recipe and love it! It's got everything we love to it-great recipe!

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