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Lee panino is a Dixie delight

May 01, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail

During the Civil War, Confederate Gen. Robert E. Lee was in command of the most rag-tag, forlorn-looking bunch of men. Somehow he managed to hold off Union forces for more than four years before admitting defeat in 1865 at Appomattox Court House in Virginia.

Even though he was often forced to live off the land, this sandwich would surely have been a special meal after a hard day on the campaign trail.

I bet you didn't know that the only monument to a soldier serving hot coffee and sandwiches in the line of fire is at Antietam National Battlefield in Sharpsburg. Of course, he was from the North and later died in office, but there is a monument to the first-ever coffee break served in battle.

- Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

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The General Lee



2 slices hearty wheat bread
1 1/2 tablespoons herbed lemon aioli (see recipe below)
4 ounces thinly sliced smoked turkey breast
3 -1/8-inch thick slices of chilled Camembert cheese
4 pear slices, peeled
3 strips cooked country bacon

Preheat panini grill and spray irons so sandwich will not stick. Place one slice of wheat bread on your workspace, spread 1/2 of aioli on bread, and then layer on Camembert, pear slices and bacon. Top with remaining aioli and remaining slice of bread.

Place onto panini grill at 45-degree angle to ridges on grill. Close the lid and allow to cook for at least 3 to 4 minutes or until cheese begins to melt and the bread has nice, browned grill marks.

Herbed lemon aioli



3/4-cup lite mayonnaise
2 garlic cloves, minced
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper

Stir together all ingredients. Cover and chill mixture up to 3 days.

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