On a Sunday morning I was exercising on my elliptical and watching the Food Channel and the Sandwich King was on. Normally I do not watch this chef, Jeff Mauro, as I do not make a lot of sandwiches. He called this recipe “Roasted Cauliflower Melt” but I preferred the name I gave it as I used my Panini maker (just love that machine). This sandwich caught my eye right away when he roasted cauliflower which just happens to be a favorite vegetable of mine. My Dad liked it too – there was always a head of cauliflower in the fridge for him to munch on.
- 1/4 cup olive oil
- 2 tsp. ground mustard
- 2 tsp. smoked paprika (I will only use 1 tsp. next time I make this)
- salt and pepper to taste
- 1 head cauliflower, stemmed and cut into 1/2-inch cross sections
First of all I looked at the above ingredients and thought that was a lot of smoked paprika. I double checked online to see if the recipe was correct and it was. I made it like Jeff said and it was wonderful on the sandwich but way too hot on its own. I wanted to munch on some leftovers and I did not care for it by itself. Next time I will cut the amount of paprika in half. I am sure it will not affect the taste of the sandwich.
Preheat the oven to 450°F. Whisk together all of the ingredients except the cauliflower. Jeff said to cut the cauliflower into 1/2-inch thick sections but for me that was hard to do as it wants to fall apart; I just pushed the pieces together. You really do not want to make it too thick for your Panini maker. Place the cauliflower on a baking sheet lined with parchment paper. Brush the mixture lightly on the cauliflower. I put too much on and it made the cauliflower too oily and messy when you ate the finished product.
Roast for 10 minutes and carefully flip the cauliflower and roast for another 10 minutes. Allow to cool and dab off any excess oil before assembling your sandwiches.
- 1/4 cup yellow mustard
- 1 tbsp. honey
- 1 tbsp. stone ground mustard
- kosher salt and pepper to taste (I did not add)
Mix together the above ingredients and set aside. This mustard is delicious and I would use it with other sandwiches. No changes except I do not add salt and pepper.
- 4 tbsp. salted butter, room temperature (I never butter my Panini sandwiches and they taste great and not so much fat)
- 2 sheets lawash, quartered (this is a round flatbread)
Lavash and Lawash are two different products. They are both flatbreads but the one I used is good for rolling wraps or what I used it for in my Panini maker. Jeff used Lavash which is a rectangular flatbread; he made a “melt” out of this sandwich. American Bakery Products makes many varieties of what they call Lawash and they are located in Dearborn, Michigan – yes another fantastic Michigan product. The one I used is very healthy, stone ground whole wheat with flax. Sorry for any confusion and thanks Indu for asking your question.
- 8 oz. butterkase cheese (very creamy and buttery)
- 2 ripe pears, thinly sliced (now is the season for good pears)
In between two quarters of lawash spread the mustard, shredded cheese, cauliflower, pear slices and more butterkase cheese. Cook on your Panini grill until nicely browned and gooey.
Jeff served it with a radish and watercress salad but I chose not to (did not have any watercress).
- 4 cups watercress
- 2 tbsp. dill, freshly minced
- 5 radishes, thinly sliced
- 1/2 lemon, juiced
- olive oil
- salt and pepper to taste
Mix the watercress, dill and radishes together; toss with the lemon juice and some olive oil. Season with salt and pepper and serve on the side of the sandwich.