Colorado Kitchen: Colorado Bison Panini
Chef Daniel Asher from Root Down shows us how to make a Colorado Bison Panini.
Colorado Bison Panini
-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)
-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:
-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 tasteAlertMe