Chris Cockren of Shared Appetite is a food lover, blogger, music teacher, husband and New York City resident. He created his blog to share his culinary adventures both in his kitchen and dining out with his wife and official recipe tester, Asheley. Chris can usually be found eating dessert, but he’s also on Facebook, Twitter, Pinterest and Instagram.
I love panini. Paninis?
Yeah, I actually had to look this one up... and apparently either way is correct. According to my vast and thorough research on the interwebs (i.e. a quick Google search), a singular pressed sandwich can be either panino or panini. Multiple pressed beauties can be called panini or paninis. Phew... you're welcome. #nowyouknow
And guys, more importantly, I finally got my hands on a panini press thanks to Hamilton Beach. I can't wait to make all sorts of goodness on this thing. Killer grilled cheese. Countless panini flavor combinations. Heck, I even heard you can easily make perfectly crisp bacon on the thing as well.
I'm trying really hard to eat a bit healthier lately. Asheley (my wife) and I have our first child on the way. And as much as I would truly love to do the whole “sympathy weight” thing, I want to be the healthiest I can be before sleep deprivation sets in and forces me into bad decision-making with regards to eating.
But here's the deal. The only way I can succeed at eating better is when I can still look forward to the meal I'm about to eat. That means food that's BIG on flavor. Food like this Cinnamon Chili Pork, Sweet Potato, and Avocado Panini.
Let's break this panini down, shall we?
I'm using a multi-grain baguette (but any crusty bread will work). I scooped out a bit of the inside, giving me more room for the fillings... because really, it's all about the fillings.
First comes that roasted sweet potato, which is one of my favorite healthy-but-tastes-not-healthy foods.
Next comes a light sprinkling of cheese. Now, if you are already looking like one of those young fashion models in the mirror, feel free to go heavier on the cheese sprinkling. Personally, I look like I ate said model.
Here's the important part. Next has to come the mashed avocado, which will be the "glue" that will allow the pork to stick on top.
And that ground pork will be your crowning jewel, which got the royal flavor treatment with a big hit of ancho chili powder, cinnamon and other spices.
Then the fun part. Throw it (and by throw I mean very carefully place it, of course) onto your preheated panini press, close the hood and patiently wait for your sandwich to transform into a perfectly pressed, hot and crusty panini.
Oohhhhhhh man. All the different bold flavors and varied textures in this. And with a drizzle of sriracha? Heck to the yes.
The only question I have left? What am I going to make next on my Hamilton Beach Panini Press?!