Another fantastic sandwich creation from Terry's kitchen. This one is her take on a traditional Italian sandwich using, believe it or not, fresh fish. European sea bass AKA branzini is a very mild firm but flaky fish that works very well in a sandwich. Combine with fresh herbs and cheese to bond the flavors between crispy grill bread. Use a foil covered brick, heavy pan or panini press to press sandwiches down.
2 pounds branzini fillets, boned and skinned
2 tablespoons extra virgin olive oil
2 tablespoons fresh garlic, chopped
1 tablespoon Italian herb salt(vignolta-available @ Dirk's)
1 tablespoon lemon zest
1 tablespoon oregano
Combine all ingredients into a paste. Rub well onto branzini fillets. Leave at room temp for 30 minutes.
8 cups(5 ounces) baby arugula
1 cup parmesan cheese, grated
1/4 cup extra virgin olive oil
2 tablespoon fresh garlic, chopped
2 tablespoons fresh lemon juice
1 teaspoon black pepper
1 teaspoon salt
Put all ingredients into food processor. Process until smooth.
1-3.5 ounce pkg. moist sun dried tomato halves
8 slices artisan Italian bread, oval shape
8 slices fresh mozzarella
12 large fresh basil leaves
Heat fry pan on medium high heat, cook fillets until golden brown, about 3 minutes per side.
To assemble paninis
Butter one side of each slice of bread. Spread arugula pesto on other side. Lay fillets on side with pesto, top with mozzarella, sun dried tomatoes, about four per sandwich, and basil leaves. Top with other slice of bread butter side out. Repeat to complete four sandwiches.
Heat grill pan or panini press. If using grill pan, place two sandwiches on grill pan, cover with foil. Put heavy pot or brick over foil to press sandwiches down. Keep grill pan on medium high heat. Cook about three to four minutes per side until golden brown and cheese melts. Keep first two sandwiches in oven while finishing last two sandwiches
Serves 4 people. Enjoy!