Garde Manger - Sandwiches

Pictures of some sandwiches our Garde Manger class made today... Forgot to take pictures of the entire spread. Oh well!

Falafel ^

Reuben with Russian Dressing ^

Blackened Steak Sandwiches ^

Grilled Vegetable Sandwiches ^

Hot Kentucky Brown ^

Grilled Portabella Mushrooms ^

Tony and I's battle wounds for the day.

Mine was a little cut but he filleted a hearty piece off his thumb. (See my amazing bandaging skills ^? )

Strawberry-Turkey-Brie Panini

Ingredients

• * 1 (8-oz.) Brie round
• * 8 Italian bread slices
• * 8 ounces thinly sliced smoked turkey
• * 8 fresh basil leaves
• * 1/2 cup sliced fresh strawberries
• * 2 tablespoons red pepper jelly
• * 2 tablespoons butter, melted
• * Garnish: strawberry halves

Preparation

1. Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and Brie.

2. Spread 1 1/2 tsp. pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter.

3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Garnish, if desired.

Note: For testing purposes only, we used Braswell's Red Pepper Jelly. To prepare sandwiches without a panini press, cook in a preheated grill pan over medium-high heat 2 to 3 minutes on each side or until golden.