Buenos Aires.

We dined in the largest city of Argentina on Thursday night. It was a simple meal, after watching the Valley Tigers beat Lincoln in the swim and dive meet. The season has begun and we are so excited!!! Hannah came within .4 seconds of her LTB in the 200 free. Not bad for so early in the season. Her knees are in pain though so we're hoping she can continue to heal while still training.

The recipe was pulled from the local living section of the newspaper in Buenos Aires. Doesn't appear to be authentic. More french in my mind. Simple and connected to Argentina, at least their newspaper.


Buenos Aires Pressed Sandwich
1 loaf challah, rich bread or 1 loaf other soft rich bread (I used Ciabatta)
8 ounces brie cheese, cut in 1/4-inch slices
1 bunch fresh basil, trimmed, leaves only
20 -30 slices of oven-roasted tomatoes or 20 -30 slices sun-dried tomatoes
Butter

Directions:
1 Split the bread in half lengthwise and place a layer of brie on top of the bottom half of the loaf.
2 Top with a layer of tomatoes and fresh basil.
3 Replace the top layer of bread and brush with butter.
4 Press the sandwich into a panini grill and grill until toasted.

We used the ingredients, but didn't follow the recipe of quantity and process. We actually repurposed the chicken from the other night, sliced thin for a punch of protein.  From Katy's salami only sandwich to Elie's chicken and cheese to the real deal. Made individual sandwiches, so delicious.

We will be saying goodbye to Argentina as we head to Spain for the weekend of a little Paella at Mimi & Zadie's. Yummy stuff.