Leftover Corner: Lunch Meat to 'Merica Paninis

Once again scratching my noodle to come up with a dinner idea this week, I turned to the fridge for inspiration. A couple containers of lunch meat stared up at me and I thought, "I can do something with this."

I threw together a quick shopping list to round out my ingredient pool, snatched some quick sides and fired up the panini press.

Ingredients:

Ciabatta Rolls

Sliced Roast Beef

Sliced Turkey

Roasted Red Peppers

1 Onion

Sliced Cheddar Cheese

Mayonnaise

Steps/Analysis:

First, cut up the onion into thin, uniform rings and get them sauteing with some olive oil over Medium-High heat. (It seems like a lot of my recipes start out this way, huh? I'm a fool for some onions.)You really want to get these nice and soft, golden brown and delicious for the sammiches.

I went with ciabatta rolls for this dish because I've had success with them in the past and really like the way they hold up in the panini press, but you can go with any sturdy roll or solid bread that you prefer.

At any rate, cut the rolls in half and spread a thin layer of mayo on each side. Then, pile on roast beef and turkey. Remember that you're making a dinner here, not a lunch, so don't be afraid to lay it on thick. Next, add the roasted red peppers and onions, capping everything off with the cheddar cheese.

Place the top half of the rolls in their proper position and turn your attention to the panini press. Lube it up with a dab of olive oil and a paper towel and get to pressing. If you made your sandwiches especially thick or the lunch meat just came out of the refrigerator, you may need to give them a nice long rest on the press to make sure everything is warm and the cheese is nice and melty.

Serving/Notes:

I cut the paninis in half for convenience sake and kept the sides simple: chips and a little asparagus.

So what makes these 'Merica Paninis? Well, to be quite honest, I was a bit flummoxed when it came time to name my creation. There didn't seem to be an easy analog in the sandwich world. A friend of mine suggested 'Merica (as in America with a healthy, proud inflection) and it stuck. After all, what says classic American sammich more than roast beef and turkey?

B. A. Gourmet Favorite: Shepherd's Pie

Want to know how to turn $10 into a home-cooked, satisfying meal for 4-5 people? The answer, my friends, is shepherd's pie. I've checked with Webster and this is the definition of comfort food: meat and veggies smothered in mashed potatoes and cheese. Make sure to take note of this recipe; it's a winner!

Ingredients:

1 lb of Ground Turkey

1 Bag of Frozen Mixed Vegetables (16 ounces, more or less)

1 Packet of Instant Mashed Potatoes (enough for approximately 4 servings)

Shredded Cheese*

1 Onion

Parsley

Steps/Analysis:

The first objective is to get the mashed potatoes underway. It's not going to matter if they end up sitting around for a little while, but if you put it off until the end it's going to slow things up a bit. Follow the instructions on the packet/box, but be prepared to have milk, butter, and a sauce pan on hand.

When the potatoes no longer require your undivided attention, put a large pan over medium-high heat. Dice up an onion (depending on the size and your own personal taste, you may only want a half) and start sauteing with a little olive oil. After a couple minutes, add the ground turkey to the pan. Break it up into roughly bite-size pieces with a large spoon or spatula, salt and pepper liberally, and cook until no longer pink. Then, drain off the liquid and return to the stove.

Next, add your veggies, straight from the freezer. Use your best judgment. 16 ounces is probably too much, but it was the most conveniently sized bag at my grocery store. The end result shouldn't be more vegetables than meat, so put any extra back in the freezer. I'm sure you'll find a use for it later. Stir to thoroughly incorporate everything and drop the temperature down to low. You may want to cover the pan with a lid to help the vegetables heat through.

Once that occurs, chop up a small handful of parsley. Add that and a couple handfuls of shredded cheese and stir.

*I didn't specify what type of cheese to use because, in my estimation, it doesn't really matter. The recipes I looked at for reference called for cheddar, but there was a bag of Mexican Mix already in my fridge (as is often the case), so I subbed it in. It worked out fine. I also left the amount vague because people can be particular about cheese.

When the cheese is melted, carefully scoop the contents of your pan into a large casserole dish. Spread it out into a single, even layer and do the same with your potatoes - directly on top of the meaty, cheesy goodness. Sprinkle another handful of cheese on top of the potatoes as well as a little more parsley.

Place the casserole onto the top rack of the oven for 10-15, or until the top layer is just a little crispy.

Serving/Notes:

Side dishes are completely unnecessary. Everything you could possibly want in a meal is in the pie. Shovel out generous portions, add a little salt and pepper, and dig in.

Really, I couldn't be happier with the outcome of this recipe. I might play around with different spices/herbs in future iterations, but otherwise I can't imagine more bang for your buck. This will easily serve four people and (depending on how your supplies are packaged in the grocery store) you may have almost enough supplies to do it all over again.

Shepherd's pie stores and reheats beautifully too. If you're only cooking for yourself, prepare for delicious lunches and left-over dinners for a good three or four days to come.