Colorado Kitchen: Colorado Bison Panini

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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)



-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

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