Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Pesto Panini with Italian Ham and Cheese

I  grilled up a cheese sandwich today.
It was great!
So, I wanted to share...

This sandwich is layered with the flavors of Italy -- Taleggio cheese from the Alpine region,  Pesto from the Genoa region, and Sweet Capocollo from Southern Italy.

Pesto Panini with Italian Ham & Cheese
 2 slices Sourdough Bread
Taleggio Cheese (grated)
Sweet Capocollo (aka Capicolla, Coppa)
Lightly butter both sides of bread. Spread the opposite side of the bottom half with Pesto. Set butter-side down on a grill pan or panini press. Arrange a layer of warm Capocollo. Top with grated Taleggio, then the top piece of bread. Grill or press until golden brown on both sides.

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