{"id":257,"date":"2011-05-12T18:09:02","date_gmt":"2011-05-13T01:09:02","guid":{"rendered":"https:\/\/www.auntiepasto.com\/?p=257"},"modified":"2011-05-12T18:13:34","modified_gmt":"2011-05-13T01:13:34","slug":"roasted-tomato-panini","status":"publish","type":"post","link":"https:\/\/www.auntiepasto.com\/?p=257","title":{"rendered":"Roasted Tomato Panini"},"content":{"rendered":"<p>No pictures. I know, I know. I ATE IT ALL, okay? ^_^<\/p>\n<p>This is a great thing to do with leftover ricotta, which I often have, and then dither on what I should do with it. No dithering here! If you want to be luxurious, add a slice of prosciutto to each sandwich, or leftover sliced cooked sausage.<\/p>\n<p>By the way, since I have your rapt attention: it&#8217;s one PANINO, two or more PANINI. Not that any of the fast-food places seem to know this or care. (;<\/p>\n<h2>Roasted Tomato Panini<\/h2>\n<p>Serves 4<\/p>\n<ul>\n<li>1 sourdough baguette, sliced into four sections, then sliced in half horizontally (so you get four long sandwich rolls)<\/li>\n<li>ricotta (a couple tablespoons per sandwich, or more, if you don&#8217;t mind your sandwich being gooshy)<\/li>\n<li>8 Roma tomatoes, stems removed and each sliced lengthwise in half<\/li>\n<li>mixed lettuces<\/li>\n<li>olive oil, balsamic vinegar, salt, pepper, basil, oregano<\/li>\n<\/ul>\n<p>Preheat the oven to 400\u00c2\u00b0. Place the Roma tomato slices on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, basil, and oregano, and pop in the oven to roast until wrinkled, slightly chewy, and smelling wonderful, somewhere between 40-50 minutes. You can do this step ahead and just pull the tomatoes out of the fridge whenever you need to make sandwiches. They&#8217;ll keep for a few days.<\/p>\n<p>Pull out some of the soft inside of the bread. You can save that for making breadcrumbs or croutons or just eat it (which I will admit that I do, sometimes). Toast the bread if you want, or not. It&#8217;s good either way. Spread the bread thickly with ricotta, sprinkle with salt and pepper, and top with roasted tomatoes.<\/p>\n<p>Toss the mixed lettuces with a little balsamic vinegar and olive oil and place on top of the tomatoes, top with the other half of the bread, and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>No pictures. I know, I know. I ATE IT ALL, okay? ^_^ This is a great thing to do with leftover ricotta, which I often have, and then dither on what I should do with it. No dithering here! If you want to be luxurious, add a slice of prosciutto to each sandwich, or leftover [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,3],"tags":[15,5,47,30,10],"class_list":["post-257","post","type-post","status-publish","format-standard","hentry","category-improv","category-recipes","tag-ricotta","tag-sandwich","tag-tomatoes","tag-vegetables","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6CUdQ-49","_links":{"self":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=257"}],"version-history":[{"count":0,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/257\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}