I am a big French baguette fan, and you may have noticed this by now. I just love the crunchy exterior (the crunchier, the better!) and soft and comforting interior of a well-made baguette. I’ve never been to France, but I hope to travel there one day and to get the chance to experience baguette deliciousness at its best, on the streets of Paris, hot straight from the oven and complemented by a dash or two of wholesome butter. Still, not all sandwich/panini recipes work well with baguettes, and my ongoing challenge is to find what bread is best suited to the other ingredients that I have. This leads to a lot of what I call “sandwich experimenting” – so much to eat, so little time 🙂
Life gets pretty hectic with a newborn in the house. Gone are the days when I could spend hours working on a dish, take pictures to my heart’s content, and ponder over each and every word as I sat in front of the computer, thinking of ways to capture my readers’ hearts and minds. Nowadays, my daily routine is rather different, and it revolves around a tiny soul who brings me endless joy. I feel so blessed 🙂
What have I been eating lately? I have become a fan of toast (in the morning) and warm sandwiches (throughout the day). I haven’t used the panini maker in a while, but I hope to start using it again when things settle down and we get back to “normal” – whatever that might mean, lol
I made this panino a couple of days ago because I wanted to use up a can of tuna from my pantry. It was also yet another way to make use of my beloved peppadew peppers. (I wrote a bit about peppadew peppers here) Most of the other ingredients were readily available as well. The only ingredient I had to buy was a bunch of parsley, which was a welcome addition because it brought freshness and extra flavor to the panino.