Many of us have a panini press, but mine sits unused for weeks at a time.
As much as I love making warm, toasty sandwiches, I needed new inspiration. In her inventive blog, paninihappy.com, Kathy Strahs takes the panini press from sandwiches to grilled tomatillo guacamole.
So we tried this 10-minute dessert that elevates sweet but bland angel food cake by adding a caramel-toasted texture and the tart snap of lemon curd. We made it at the office (love the portable panini press) and devoured every piece.
Serves 8
- 1 angel food cake, completely cooled (store bought or homemade)
- 1 jar lemon curd (look for a British import or Stonewall Kitchens brand)
- 1 pint blueberries
Slice angel food cake into at least 16 slices. Put 4-6 slices at a time onto the pre-heated panini grill and gently lower the lid. (It will compress the cake a bit.) Check after 2-3 minutes and remove when grill marks are light brown. Smear on lemon curd, top with a second slice and sprinkle with blueberries.
Cook’s note: This is just one combination. Just about any fruit will work, from strawberries and whipped cream to Nutella and bananas.
