(I have The Twilight Zone running through my head: "You're traveling through another dimension...")
Alright, I'll admit. This is weird. Maybe not Twilight Zone weird, but still. What kind of crazy eats green beans on a sandwich?
This kind, that's who. And, believe it or not, these sandwiches are so good we've made them multiple times. This has become more than just a last-ditch effort at consuming a surplus of green beans. (Though that is how they started out.) Over the course of two summers, the Green Bean Panini (or, Beanini, if you want to abbreviate) has vaulted itself to the top of the pile: when there's green beans in the house, this is the first place we turn.
And it's easy. So easy. And it's not going to heat up your whole house. Step right up, ladies and gentlemen, for this summer's miracle food, the key to happiness, the marvel of mankind, the... ok, ok, here's the recipe.
Green Bean Panini
First: Having a panini press is helpful (though not necessary) to the success of this sandwich. If you're lacking, simply do these up grilled-cheese style, in a frying pan with a little oil, turning carefully after about 5 minutes per side. Or, if you have one of those George Foreman lean mean grilling whatevers, you can use that. On with the recipe, then.
Bread. (Whole wheat is good, as is pumpernickle. Whatever you choose, it should be hearty.)
Cheese. (Our very favorite is Jarlsberg swiss.)
Some kind of fancy highfalutin mustard. Dijon, stoneground, whole grain, whatever. Just not that watery yellow crap.
Green beans, washed and trimmed. About 12-15 per sandwich, though it depends on the size of your bread.
Some slices of red onion
Those are the ingredients. First, give a small saucepan a spray (or a drizzle) of oil. Throw it on over medium heat, and put in the onions. Let them translucify, turning once or twice. Add the green beans, and about 1/4 cup of water. Cover, and let the beans steam for about three minutes. At this time, you should begin heating your panini press, and lay out your cheese, sliced bread, and mustard jar. When the beans are bright green, remove the lid from the pan (to evaporate any excess water) and arrange beans and onions on one slice of mustard-ed bread. Top with cheese. I'll let you decide what constitutes the proper amount of cheese. Top with a final slice of bread, and slide carefully into your panini press. Press until those oh-so-appetizing grill marks appear on the bread, and the cheese has become sufficiently oozy.
Take a bite, and be happy. See? Would I lie?