Menu Planning Week ending July 26th

So a busy week of baby shower preparation and garage organization.

This week's menu plan:

Sunday: Mini-quiches and Salad
Monday: Fajitas, Black Beans and Monterrey Jack
Tuesday: Chicken Fettucini
Wednesday: Out
Thursday: Ham, Pear and Gruyere Panini with Homemade Waffle fries
Friday: Leftovers
Saturday: Marinated Pork Tenderloin, Garden Green Beans and Corn on the Cob

Grocery List Necessary:

Flank Steak
Lime
Lettuce
Carrots
Celery
Pear
Ham
Foccacio
Corn on the Cob


Already have:

Tomatoes
Cucumbers
Black Beans
Monterrey Jack Cheese
Peppers
Onions
Chicken
Mushrooms
Garlic
Fettucini
Sherry
Gruyere Cheese
Potatoes
Pork Tenderloin
Green Beans
Mango Chutney

Ham, Pear and Gruyere Panini

Makes 4 servings

4 tablespoons mango chutney

4 focaccia or bulky rolls, split

4 thick slices ham, cut to roughly the size of the rolls

1 pear, cored and thinly sliced

4 thick slices (about 1 ounce each) smoked gruyere cheese

To assemble the sandwiches, slather 1 tablespoon of the chutney over the cut side of the bottom of each roll. Top each with a slice of ham, several slices of pear and 1 slice of cheese.

2. Top each panino with the second half of the roll, then spritz the bottom and top of the sandwich with olive oil cooking spray.

3. Heat a grill pan coated with cooking spray over medium. Heat a dry second, heavier pan (such as a cast-iron skillet) on high.

4. Add the panini, in batches if necessary, to the grill pan. Place the second pan over the panini and hold it in place, pressing gently on the sandwich. Grill for 5 minutes, or until the sandwich is lightly browned on the bottom.

5. Remove the weight, flip the sandwiches, weigh down again and grill for another 5 minutes.