Gruyere panini and green salad with roasted beets

My friend A. came over for lunch today, and we made paninis in the George Foreman grill, which is excellent because they cook fast and get properly squished.  The filling is grated gruyere leftover from quiche-making and some shallots that were carmelized in a skillet.  The side salad is the same as last night – baby red lettuce, sliced roasted beets, and homemade vinaigrette.

Next time I will carmelize more shallots or a bunch of onions so they are at a 1:1 ratio with the cheese.  A. brought over a $6 Riesling from Aldi as an experiment – at best, we decided beforehand, it would be a good drinking wine, and at worst it could be used for cooking.   It went really well with the food – the sweetness in the wine and the sweetness in the food meshed well.


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