A panini can contain a whole garden between its layers!
This is a very simple panino (Italian for ‘sandwich’) recipe. It’s all about different vegetables, some olive oil and butter.
The filling consists of artichokes, carrots and celery. Celery has a great freshness that is why I like it. If you eat artichokes raw and then have a sip of water it is cooler than mint – in the gourmet sense.
This panino is different because of the combination of celery and artichoke.
The mayonnaise helps to hold it together. People often say that mayo is from America, but actually, it has lent itself to all European nations. Some consider it Spanish! There’s a raging debate on where it is from! But whatever people say, it is definitely one of the six mother sauces.
Artichoke, carrot, celery and mayonnaise panino
1 panino bread
30 gms artichoke (washed, cleaned and sliced)
100 gms carrots (washed, peeled and julienned)
40 gms celery (washed, peeled and julienned)
15 ml mayonnaise
10 gms butter
30 gms mixed lettuce
60 gms tomatoes (blanched, skinned and quartered)
Add all the vegetables in a mixing bowl. Bind together with mayonnaise and season. Fill the panino with vegetable filling and grill. Serve the panino cut into four and serve along with a quick salad of mixed lettuce and tomato quarters.
Mandaar Sukhtankar is the Executive Chef at The Park Bangalore and the supervising chef at ItALIA, Delhi