Polenta and Swiss Sandwich with Broccolini Florets in Mustard Olive Oil Dressing
This is the answer for which sandwich to serve at a brunch or picnic. The following recipe for a polenta and Swiss cheese sandwich is worth the effort and can be made in advance before a luncheon or packed in a picnic basket for traveling. The side of broccolini, lightly coated in mustard olive oil dressing, is a delicious accompaniment. Enjoy this herbaceous and healthy-minded meal at your next gathering of family and friends.
Special note: Sargento Cheese liked this recipe of mine.
Makes 4 to 8 sandwiches, depending on bread size.
Sandwich Ingredients
3 cups Water
2 cloves Garlic, peeled and diced
1/2 teaspoon Smoked paprika
2 ounces Parmesan cheese (Primo Taglio), grated
3 Tablespoons Fresh chives, washed and finely chopped
1/4 teaspoon Salt
3/4 cup Polenta, also known as corn meal (Bob's Red Mill)
1 Tablespoon Extra virgin olive oil
2 cloves Garlic, peeled and diced
1/2 teaspoon Smoked paprika
2 ounces Parmesan cheese (Primo Taglio), grated
3 Tablespoons Fresh chives, washed and finely chopped
1/4 teaspoon Salt
3/4 cup Polenta, also known as corn meal (Bob's Red Mill)
1 Tablespoon Extra virgin olive oil
Swiss cheese (Sargento Deli Style Sliced Reduced Fat)
Fresh organic basil (rinsed clean)
Butter (Smart Balance)
Butter (Smart Balance)
Sandwich Directions
1. Pour three cups water into a medium size saucepan.
2. Peel the 2 cloves garlic. (*Tip: separate two cloves garlic
from a head of garlic. Place the two cloves in a small bowl.
Place another small bowl, inverted, on top of the other bowl.
Hold both bowls firmly together with your hands. Shake the
two bowls until the peels release from the garlic cloves.)
3. Dice the garlic cloves and place in the saucepan.
4. Wash and chop 3 Tablespoons chives. Then
place in the saucepan.
5. Grate 2 ounces of Parmesan cheese
and set aside.
6. Bring the saucepan to a boil over high heat.
7. After ingredients in saucepan come to a boil, begin whisking.
8. Reduce the heat to medium-low.
9. Continue whisking for 5 to 8 minutes, until polenta thickens.
10. Slowly sprinkle in the grated Parmesan cheese and keep
whisking.
11. Add in 1 Tablespoon extra virgin olive oil and whisk to
combine ingredients.
12. Coat a square metal baking pan with cooking spray.
(8" square pan)
*Do not use a glass pan, as glass breaks under a broiler.
13. Even and smooth out polenta in square metal pan.
14. Set pan aside for 45 minutes to allow polenta to become firm.
15. Pre-heat broiler, with approximately 10 to 15 minutes
remaining of the 45 minutes.
16. Lightly coat the polenta with cooking spray.
17. Place the square metal pan of polenta in oven, several
inches underneath the broiler.
18. Broil the polenta for approximately 8 to 16 minutes,
until the top is golden brown.
19. Carefully remove the pan from the oven and set aside to cool.
20. After cooling, use an offset spatula to assist in releasing the
polenta cake from the pan.
21. Cut polenta into appropriate sizes matching the size of the
bread slices.
22. Toast bread slices.
23. Quickly place two slices of Swiss cheese on one of the
slices of bread.
24. Snip the stems from the basil.
25. Wash and dry the basil.
26. Place a slice of polenta on the slice of bread that has
Swiss cheese.
27. Place a few basil leaves on top of the polenta slice.
28. Butter the other slice of toasted bread and place on top
of other half of the sandwich.
29. Cut the sandwich on a diagonal.
1. Pour three cups water into a medium size saucepan.
2. Peel the 2 cloves garlic. (*Tip: separate two cloves garlic
from a head of garlic. Place the two cloves in a small bowl.
Place another small bowl, inverted, on top of the other bowl.
Hold both bowls firmly together with your hands. Shake the
two bowls until the peels release from the garlic cloves.)
3. Dice the garlic cloves and place in the saucepan.
4. Wash and chop 3 Tablespoons chives. Then
place in the saucepan.
5. Grate 2 ounces of Parmesan cheese
and set aside.
6. Bring the saucepan to a boil over high heat.
7. After ingredients in saucepan come to a boil, begin whisking.
8. Reduce the heat to medium-low.
9. Continue whisking for 5 to 8 minutes, until polenta thickens.
10. Slowly sprinkle in the grated Parmesan cheese and keep
whisking.
11. Add in 1 Tablespoon extra virgin olive oil and whisk to
combine ingredients.
12. Coat a square metal baking pan with cooking spray.
(8" square pan)
*Do not use a glass pan, as glass breaks under a broiler.
13. Even and smooth out polenta in square metal pan.
14. Set pan aside for 45 minutes to allow polenta to become firm.
15. Pre-heat broiler, with approximately 10 to 15 minutes
remaining of the 45 minutes.
16. Lightly coat the polenta with cooking spray.
17. Place the square metal pan of polenta in oven, several
inches underneath the broiler.
18. Broil the polenta for approximately 8 to 16 minutes,
until the top is golden brown.
19. Carefully remove the pan from the oven and set aside to cool.
20. After cooling, use an offset spatula to assist in releasing the
polenta cake from the pan.
21. Cut polenta into appropriate sizes matching the size of the
bread slices.
22. Toast bread slices.
23. Quickly place two slices of Swiss cheese on one of the
slices of bread.
24. Snip the stems from the basil.
25. Wash and dry the basil.
26. Place a slice of polenta on the slice of bread that has
Swiss cheese.
27. Place a few basil leaves on top of the polenta slice.
28. Butter the other slice of toasted bread and place on top
of other half of the sandwich.
29. Cut the sandwich on a diagonal.
Broccolini Ingredients
1 head of Organic broccolini
1 Pinch of salt
1/2 teaspoon Fresh cracked black pepper
2 Tablespoons Red wine vinegar
2 Tablespoons Red wine vinegar
1 teaspoon Cayenne pepper
1/2 cup Extra virgin olive oil
1 Tablespoon Organic honey dijon mustard
1 ounce Parmesan cheese (Primo Taglio), grated
Water
Ice cubes
1 Tablespoon Organic honey dijon mustard
1 ounce Parmesan cheese (Primo Taglio), grated
Water
Ice cubes
Broccolini Directions
1. Wash broccolini and cut off the stems.
1. Wash broccolini and cut off the stems.
2. Bring 1 inch of water to a boil in a saucepan.
3. Place the broccoli into the pan.
4. Cover the pan with its lid.
5. Lower the heat to medium and cook for 5 to 6 minutes.
6. Prepare a bowl with cold water
and ice cubes.
7. Strain the broccoli and place in the bowl of water and ice cubes
for about 10 minutes.
8. Put the dressing ingredients into a bowl
and whisk to combine: 1 Pinch salt, 1/2 teaspoon Pepper, 2
Tablespoons Red wine vinegar, 1 teaspoon Cayenne pepper, 1/2
cup Extra virgin olive oil, and 1 Tablespoon Organic honey dijon
mustard.
9. Remove the broccolini from the bowl of water and lightly coat
with dressing.
10. Serve and sprinkle with cheese along side polenta and Swiss
sandwich. (You may wish to prepare the broccoli before making
the sandwiches to make sure the sandwiches are served warm).
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