I still occasionally feel overwhelmed in a huge grocery store with multitudes of items to choose from and a self-imposed budget to stick to. I almost always leave feeling as though I have -- finally! -- conquered the shopping expedition only to notice when I get home with my bags upon bags upon bags, that I have forgotten some of the most important items. Even with a list I will often forget something...or I will have forgotten to add something to said list in the first place.
Then on nights when I have spent a crazy day at work, I will spend thirty minutes standing, staring at the kitchen cupboard, wondering what to make. How many times have I uttered the words "...if only I had bought..."? How many meals have turned into take out or quickie pasta, simply because I didn't have the right ingredients either in the fridge or the pantry?
That is where a good lesson in keeping the pantry stocked is in order. When I was younger this meant keeping the kitchen stocked with wine, beer, rice and peanut butter. As I mature and my palate becomes more experienced I may still insist on those as somewhat essential, but the list has grown quite a bit along with me. Certain staples such as good extra virgin olive oil and balsamic vinegar are obvious. Good-quality canned whole tomatoes, every kind of bean under the sun and sun-dried tomatoes packed in olive oil are next on the list of must-haves for most people.
Recently added to our list of staples are tuna canned in olive oil, jarred artichokes and jarred roasted red peppers. These last three are definite dinner-savers. The fridge is another place that needs to stay well-stocked in our house. And I'm not talking pop or beer, either. We always have at least two varieties of olives, a good-sized hunk of parmesan cheese and we absolutely cannot live without fresh lemons.
Last week I proved to myself that an essentials-stocked pantry and fridge are a godsend to someone as tired as I am these days. The only thing I needed to go to the nearest mini-grocer for was some rye bread and we had gorgeous, delicious, hot, crisp, grilled panini sandwiches in less than 30-minutes after arriving home. And that time period included my taking a few five-minute tickle breaks with Leith while I was making dinner! My pantry will never again go without these essentials - and every week I add yet another essential to the list.
Tuna-Artichoke Panini
A lesson in the necessities of a well-stocked pantry and fridge, these sandwiches are hearty and delicious.
Ingredients:
1 6-ounce can olive oil packed tuna
1 6-ounce jar olive oil packed artichokes, drained & chopped coarsely
1/8 cup sliced roasted red peppers
1/3 cup pitted kalamata olives, sliced thinly
1 teaspoon minced lemon zest
3/4 teaspoon dried oregano
1 tablespoon chopped fresh flat-leaf parsley
Salt and pepper
½ head roasted garlic
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 slices light rye bread
1 tomato, sliced thinly
4 slices provolone
8 slices mozzarella
Olive oil
Directions:
1. Combine the tuna (don't drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.
2. In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.
3. Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.
4. Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.
5. Slice on an angle and serve with a nice green side salad.
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