Life is a rollercoaster. I feel as if I am always on the go, always thinking, debating, solving, creating, managing, motivating, inspiring, coaching, teaching, at the same time trying to keep my sanity. I feel like a superwoman. That in itself is powerful. Women are strong creatures. We have an ability to get things done, while juggling many tasks at the same time.
One of my favorite juggling acts is photographing dinner for the blog right before I serve it, especially when my patient husband waits so “patiently” to eat it. A funny man that he is, he loves telling people how he’s grown used to eating cold dinners by now. Thankfully this one only took me a few minutes.
This panini is on a whole new level of good. We are very lucky to be living so close to NYC. The abundance of Deli style meats blows my mind. The benefit of having fantastic pastrami within miles is phenomenal. When Kurt’s family visited from Lake Tahoe they were trying to figure out how to sneak the pastrami on the plane and bring it back home with them. Yeah, its that good.
I send Kurt to one of these fabulous Deli’s to pick up pastrami because making this panini was all I can think about. One of the best sandwiches I have made.
- Arugula pesto (2 tbsp pignoli nuts, 1 cup arugula, 3 garlic cloves, 1 tsp lemon juice, olive oil and salt: process in a blender)
- 4 slices rye bread
- 1 small eggplant, sliced lengthwise into thin slices
- 4 slices fresh mozzarella
- ½ lb pastrami
- 1 tbsp olive oil
- whole grain mustard, for serving
- Prepare pesto.
- Preheat a griddle or a panini press.
- Season with salt. Preheat olive oil in a small skillet, sauté eggplant slices about 2 min on each side. Set aside.
- Spread pesto on both sides of rye slices, top with eggplant, pastrami and mozzarella cheese. Grill until the cheese melts and grill marks appear.
- Serve with mustard on the side.