The “General Burnside”
General Burnside, which many will know is responsible for the naming of “sideburns,” was a man that knew his limits yet was often thrust into situation above his comprehension and ability to control. Such was the situation at the Lower Bridge during the Battle of Sharpsburg, also known as the Battle of Antietam. Burnside was in command of the 9th corps because he was recently removed a Wing Commander by his old friend General George B. McClellan. As such, Burnside ended up as a traffic cop directing the flow of men and materials across the bridge instead of commanding his corps.
In light of his command structure, I built a sandwich that reflects his dedication to the cause but will not load you up on too many flavors pulling you in every direction. It’s a hearty rustic sandwich with delicious blending of artisan cheese and grilled vegetables. I have added balsamic vinegar to give the vegetables a nice snap and I’m sure the General would have approved.
4 slices (1/2-thick) Pugliese-style bread (Artisan Italian loaf)
4 ounces sliced Crave Brothers Les Frères’ Cheese
6 ounces grilled vegetables
1 zucchini
1 yellow squash
1 red pepper
1 sweet onion
Balsamic Vinegar
Olive oil
Fresh Basil or Spinach leaves (optional)
Preheat Panini Grill and brush irons with olive oil so sandwich will not stick.
You can either grill your vegetable on you Panini grill or grill outdoors over medium heat. Cut zucchini and squash lengthwise into 1/4-inch slices. Cut bell pepper into 1/2-inch strips. Peel onion and cut in half, slice into ¼-inch slices. Place on a lightly oiled grill grate. Cook for about 5 minutes, turning occasionally. Remove from grill.
Place one piece of bread on your workspace, splash with balsamic vinegar, add on 2 slices of Les Frères’ cheese, then 3 ounces grilled vegetables. Top with remaining slice of bread that has been splashed with vinegar. You can always add fresh basil or even spinach leaves if you desire, just make sure to wash your greens.
Place into Panini Grill at 45 degree angle to ridges on grill, close the lid and allow to cook for at least 3 to 4 minutes or until cheese begins to melt and the bread has nice browned grill marks.
