Add Side Of Chips 324 Cal Or Romaine Salad 180 Cal For $15 Recipe

Preheat

Preheat a panini press to medium-high. If you don't have a press, heat a large skillet over medium-high heat and have a second heavy skillet or a foil-wrapped brick ready to press the sandwich.

Prepare the bread: split the ciabatta roll horizontally. Spread 1 tablespoon of basil pesto evenly on the cut side of each half (reserve about 1 tsp if you prefer less).

Assemble the sandwich: layer the bottom half with the sliced turkey (4 slices), then place the fresh mozzarella slices (3 slices) over the turkey, and top with the tomato slices (3 slices). Season the tomato and cheese lightly with 0.25 tsp kosher salt and 0.125 tsp freshly ground black pepper. Close with the top half of the ciabatta.

Brush or spread: lightly brush the outside (top and bottom) of the ciabatta with 0.5 tbsp olive oil or spread 1/2 tbsp softened butter for a richer crust.

Grill: place the sandwich in the preheated panini press and cook 3–5 minutes, pressing until the bread is golden-brown and the mozzarella is melted. If using a skillet, place the sandwich in the hot skillet, press with the second skillet or weight, and cook 3–4 minutes per side until golden and cheese is melted. Adjust heat to avoid burning.

Finish and rest: remove the panini from the press, let rest 1 minute, then cut in half and serve immediately.

Slice potatoes: using a mandoline or a very sharp knife, slice the 200 g potato into very thin rounds (about 1–2 mm). Keep slices uniform for even frying.

Rinse and dry: place the potato slices in a bowl of cold water and swish to remove excess starch for 8–10 minutes. Drain and spread the slices on clean towels; pat very dry. Drying prevents oil spatter and produces crisp chips.

Heat oil: pour 500 ml vegetable oil into a heavy-bottomed pot or deep pan (oil should be deep enough to allow slices to float). Heat to 175°C / 350°F. If you don't have a thermometer, oil is ready when a slice sizzles immediately on contact and browns in ~2–3 minutes.

Fry in batches: working in small batches to avoid overcrowding, fry potato slices 2–3 minutes per batch until golden and crisp. Stir gently with a slotted spoon to prevent sticking and uneven browning.

Drain and season: transfer cooked chips to a paper towel-lined tray to drain. While still hot, sprinkle each batch with 1 tsp kosher salt (divided across batches) to taste. Keep chips warm in a low oven (120°C / 250°F) on a tray if making ahead.

Serve: plate a portion alongside the panini so the chips are warm and crisp.

Prepare produce: chop romaine lettuce into bite-size pieces to make 3 cups. Halve the cherry tomatoes (6 pieces) and thinly slice 50 g cucumber.

Make dressing: in a small bowl or jar whisk together 1 tbsp olive oil, 1 tbsp fresh lemon juice, 0.5 tsp Dijon mustard, 0.25 tsp kosher salt, and 0.125 tsp freshly ground black pepper until emulsified.

Toss salad: place the chopped romaine, halved cherry tomatoes, and sliced cucumber in a salad bowl. Pour the dressing over the greens and toss gently to coat evenly (about 20–30 seconds).

Finish and serve: add 0.25 cups croutons and 2 tbsp grated Parmesan, toss lightly once more, and serve immediately alongside the panini.