Score A Big Hit With Game Day Sandwiches

(NAPSI)-No matter what team you root for, game day can be an excellent reason to host a get-together. Whether watching the game at home or tailgating in the stadium parking lot, one of the most important elements is the food.

An easy-to-use ingredient that amps up any game day menu is the Hass avocado. It is available year-round and can be identified by its dark, pebbly skin that generally turns from green to purplish-black when ripe. While it serves as the main ingredient in guacamole, its creamy texture also can be a great topping for just-grilled meats, sandwiches, salads and more.

To inspire sports fans to create a quick and delicious game day meal, Curtis Stone, host of TLC's "Take Home Chef" and author of "Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood," is sharing his recipe for "Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado."

"When you are getting together with your friends for the game, you want to create good food that doesn't keep you away from the action all day," says Stone. "That's why I love working with Hass avocados; you can quickly dice them up and incorporate them into a variety of dishes to add a great flavor and texture."

Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado

Recipe created by chef Curtis Stone for the Hass Avocado Board

Serves: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Hass Avocado Pesto

Ingredients

2 cloves garlic

1½ bunches fresh basil leaves

⅓ cup pine nuts, toasted

⅓ cup freshly grated Parmesan cheese

⅓ cup extra-virgin olive oil

1 ripe, fresh Hass avocado, peeled, seeded and scooped out*

1 tsp. fresh lemon juice

Salt, to taste

Freshly ground black pepper, to taste

Instructions

1. In a food processor, puree the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.

2. Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.

Grilled Bacon and Buffalo

Mozzarella Sandwiches with Hass Avocado

Ingredients

4 (3-inch) square sections of a ciabatta loaf, cut in half lengthwise

Extra-virgin olive oil, for grilling

Hass Avocado Pesto (see make-ahead recipe above)

1 ripe, fresh Hass avocado, peeled, seeded, quartered and cut into ¼-inch slices*

1 tsp. fresh lemon juice

Salt, to taste

Fresh ground black pepper, to taste

1 large, vine-ripened tomato, cored and cut into ¼-inch slices

1 (8-oz.) ball of fresh buffalo mozzarella, torn into small pieces

8 slices bacon, cooked and broken in half

Instructions

1. Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.

2. Divide the Hass Avocado Pesto between the slices of bread and spread evenly.

3. In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.

4. Season the tomatoes with salt and pepper to taste.

5. On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.

6. Place the tops of the bread onto the sandwiches and press firmly.

7. Place a sandwich in a pre-heated sandwich press.

8. Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.

9. Repeat with remaining sandwiches.

10. Cut the grilled sandwiches in half, arrange on a platter and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Information Per Serving: Calories 820; Total Fat 59 g (Sat 15 g, Trans 0 g, Poly 7.9 g, Mono 27.8 g); Cholesterol 55 mg; Total Carbohydrates 46 g; Dietary Fiber 8 g; Protein 29 g

For more game day recipes, visit the Hass Avocado Board Web site at www.avocadocentral.com.

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Celebrate National Panini Month with bold flavors

(ARA) - The trend of gourmet panini is still hot and people continue to look for ways to duplicate and enjoy the bold flavors of restaurant grilled sandwiches in the comfort of their own home. While there are countless ways to create a warm delicious panino or grilled sandwich, natural cheese serves as the common thread throughout most recipes.

Over the years, sandwich making has evolved beyond the simple stacking of ham and process cheese on white bread. Today, delicious fresh ingredients like turkey, sharp provolone and arugula are combined on grilled ciabatta bread to create more memorable gourmet panini. To honor this evolution and the popularity of the panini, Chef Jason Denton, author of "Simple Italian Sandwiches" encourages everyone to celebrate with Sargento in declaring National Panini Month this August by creating their own twist on the classic grilled sandwich.

"When I prepare panini, I only use the freshest ingredients and natural cheese in my recipes," says Denton. "It is important to remember that choosing to cook with deli-quality natural sliced cheeses, like the newly introduced Sargento Sharp Provolone, Vermont Sharp White Cheddar or Reduced Fat Pepper Jack, will offer a greater variety of flavor and complexity to hot grilled sandwiches."

When it comes to key ingredients like cheese, consumers know natural is best. In fact, 82 percent of consumers list natural cheese among their favorite toppings on hot grilled sandwiches, versus only 27 percent that choose process cheese.

"In the first bite of a perfectly made hot grilled sandwich, you’ll taste how natural cheese gives panini a creamy texture and full-bodied flavor that process cheese can’t deliver," says Denton.

For the best results, practice these panini tips from Jason Denton:

Fresh ingredients
Good ingredients make a great sandwich. For the freshest taste, use seasonal vegetables and a flavorful natural sliced cheese.

Keep it simple
When it comes to panini, less is more. Try not to put more than three main ingredients in your panini. This allows all the great flavors to come through and ensure a simply delicious sandwich.

Be patient
Patience brings perfection. Lightly cook a fresh ciabatta loaf or roll, so it doesn’t become too brittle, and most importantly, grill your panini slowly. Natural cheese melts more slowly than process cheese, but the result is more than worth the wait of a few minutes.

This recipe for Smoked Turkey, Pine Nut Pesto and Sharp Provolone panini created by Jason Denton will show you the delicious difference natural ingredients can make in a grilled sandwich.

Smoked Turkey, Pine Nut Pesto and Sharp Provolone Panini
Serves Two

Ingredients
2 tablespoons pine nuts
3 tablespoons extra virgin olive oil
7 slices Sargento Deli Style Sliced Provolone Cheese, divided
Salt and pepper
4 to 6 turkey slices (thin)
4 slices ciabatta bread
1 bunch baby arugula

Directions
Pulse pine nuts in blender to chop. Add oil, three slices cheese torn in small pieces and salt and pepper. Blend to form pesto. Place one slice cheese and turkey on each of two slices bread. Add seven to eight pieces arugula and another slice of cheese on each. Spread three tablespoons pesto on top of each. Close sandwiches and grill for three to five minutes or until golden brown.

For more recipes, please visit Sargento.com.

Courtesy of ARA Content

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Onions Offer Everyday Dishes Something Extra

(NAPSI)-One easy way to add a zesty burst of flavor to any meal is to slice up an onion. The inexpensive and versatile vegetable offers subtle variations of its tantalizing flavor during different seasons.

In spring and summer, the flavor of onions is milder as the vegetables have a higher water content, which is noticeable by their light-colored, thin skin.

That difference may be deliciously evident in this warm-weather meal--Stuffed Panini with Sautéed Onions. To vary the flavor, caramelize or grill the onions.

Stuffed Panini with Sautéed Onions

(Makes 4 servings)

2 medium to large onions, peeled and trimmed

3 tablespoons olive or vegetable oil

4 to 8 ounces sliced deli chicken or shredded leftover chicken

1 large red bell pepper, halved, seeded and sliced or 1 large tomato, sliced

2 cups fresh spinach

4 seeded burger buns or other large round rolls

4 slices Swiss cheese

Dry crumbled basil, to taste (optional)

Slice onions into rings and sauté in oil over medium heat for 10-12 minutes or until tender. Layer chicken, bell pepper (or tomato slice) and spinach leaves evenly onto bottoms of the 4 buns. Top each bun with sautéed onions, cheese and basil. Close buns. Place one sandwich at a time into preheated panini maker or other hinged contact grill (may fit two at a time with larger grill). Grill 10 to 12 minutes or until golden, hot and melted.

Note: If you don't have a hinged grill, cook sandwiches over medium-low heat about 10 minutes in a preheated, oiled heavy skillet, with another skillet pressing down on top. Watch the top pan as the buns cook. As the cheese melts, the buns may slide and the top pan may need to be stabilized.

More information and recipes are available at the National Onion Association Web site at www.onions-usa.org.

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