Colorado Kitchen: Colorado Bison Panini

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Daniel Asher from Root Down shows us how to make a Colorado Bison Panini.

Colorado Bison Panini

Serves 4

 

-8 slices Artisan Grateful Bread

-1 lb. Continental Sausage Co Bison Pastrami

-12 leaves Circle Fresh Farms baby bok choy or desired green such as kale or baby spinach

-1 small 6oz wheel Broken Shovels Dark Moon cheese

-2 C Five Points Fermentation Co Saurkraut

-4 oz smoked apple honey mustard

(1 C stoneground mustard, 1C Madhava organic honey, 1 small organic gala apple chopped (skin on), 1/2 tsp chipotle powder, 1/4 tsp smoked Spanish paprika, pinch sea salt - purée everything in blender until smooth uniform consistency & refrigerate)

 

Method:

-Heat griddle or cast iron pan.

-Coat outside of bread with organic butter or extra virgin olive oil

-stack bread with pastrami, cheese, kraut, bok Choy, mustard, greens.

-place on hot pan and weight down with a griddle press or a heavy plate until bread is toasted, then flip & repeat being careful to hold the sandwiches together.

-once all toasted and cheese melted, remove from heat, cut in half & serve with local cucumber radish salad

 

Local Cucumber Radish Salad:

Toss together:

-4 local organic breakfast radishes, sliced paper thin

- 1 large local organic cucumber or small assorted Persian cukes,sliced thin on mandoline

-1/2C roasted & salted pumpkin seeds

-1/4 C sherry vinegar

-1/4 C extra virgin unfiltered olive oil

-Maldon salt to taste

AlertMe