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Crusty baguette smothered with Skordalia, the very Greek garlic-laden potato purée, makes the base for the sandwich. The purée is made from a base of mashed boiled potatoes, almonds for richness and garlic for spice.
When making the Skordalia, you could use your choice of nuts if you’re not a fan of almonds. I reckon that walnuts and pine nuts would be especially good.
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You can top this with whatever vegetables you fancy, or whatever you have in your refrigerator: pickled onions, shaved carrots, pepper, rocket, etc and make your personalised Panini Greco.
Here’s a recipe for Skordalia .
Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie.
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