Rania’s Recipes: Grilled Panini & Baked Potato Soup
The Steelers are going to the Super Bowl and Rania Harris stopped by Pittsburgh Today Live on Wednesday to showcase two great recipes you can use on game day!
Texas Style Grilled Panini
4 slices thick sliced Texas Toast
2 slices smoked Provolone cheese
4 slices Smoked Turkey Breast
Canned chopped Green Chiles – drained
Sliced red onion
2 slices Pepper Jack Cheese
Olive oil for brushing the bread
Preheat Cuisinart Griddler to high with the unit closed.
Lightly brush one side of each slice of bread with olive oil. Place 2 slices of bread on the work surface, oiled side down.
Top each slice of bread with 1 piece of the smoked Provolone cheese and 2 slices of smoked turkey breast. Scatter the Green Chiles over the turkey and top with sliced red onion.
Top with the Pepper Jack Cheese. Place the remaining bread on top of the sandwich, oiled side up.
Once the Griddler has preheated, place the two sandwiches on the bottom grill plate, evenly spaced. Lower the cover and apply light pressure to handle for about 30 seconds. Grill Panini for about 3 ½ to 4 minutes.
Remove from the Griddler and cut in half on the diagonal. Serve immediately.
Baked Potato Soup
4 Large Leeks (white part only) washed very well and thinly sliced ~ 4 – 5 cups
4 large baking potatoes – peeled and diced
6 cups rich chicken stock (more if needed to cover the vegetables)
Salt to taste
Dash of Cayenne Pepper
Grated Cheddar Cheese
Put the leeks and potatoes in the slow cooker. Add the chicken stock – making certain that you have enough liquid to cover the vegetables. Add more stock, if necessary. Cover and cook on low until the potatoes are tender, 5 to 7 hours.
Using an immersion blender, blend the soup to a smooth puree. Adjust the seasoning, if desired.
Ladle the soup into bowls and garnish with any or all of the suggested garnishes, as you would a baked potato.
Serves: 6 – 8