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Wednesday, September 8, 2010

50 great panini ideas...



HOW TO COOK A PANINI:

* In a panini press: Preheat the press. Add your sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes.

* On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.


PANINI RECIPES:

1. Caprese: Brush the inside of a split sub roll or sliced Italian bread with olive oil. Fill  with  2 slices each of fresh mozzarella and tomato, and a few basil leaves; season with salt and pepper. Press and cook until golden.

2. Smoked Caprese: Make the caprese panini (No. 1) but with smoked mozzarella instead.

3. Eggplant-Mozzarella: Make the caprese panini (No. 1) with smoked or fresh mozzarella; replace the tomato with grilled eggplant slices.

4. Anchovy Caprese: Make the caprese panini (No. 1), adding 1/2 chopped anchovy fillet and a sprinkle of capers to the sandwich.

5. Prosciutto Caprese: Make the caprese panini (No. 1), adding 3 thin slices of prosciutto and some shaved Parmesan cheese to the sandwich.

6. Pesto Turkey: Make the caprese panini (No. 1); brush the inside of the roll with pesto instead of olive oil and add 3 or 4 slices of roasted turkey breast to the sandwich.

7. Chicken Saltimbocca: Brush the inside of a split ciabatta roll with pesto. Fill with sliced chicken, fontina cheese and prosciutto, and chopped fresh sage. Press and cook until golden brown.

8. Apple-Manchego: Brush the inside of a split soft roll with olive oil and quince paste or fig jam. Fill with sliced apples and manchego cheese; season with salt. Press and cook until golden brown.

9. Chorizo-Pear: Make the apple-manchego panini (No. 8) with sliced pear instead of apple; add sliced Spanish chorizo to the sandwich.

10. Roast Beef-Onion: Spread Dijon mustard on 2 thick slices of sourdough bread. Layer shredded Gruyere cheese, sliced roast beef, caramelized onions and more Gruyere between the bread. Press and cook until golden brown.

11. Three-Meat: Brush the inside of a split Italian roll with olive oil. Fill with sliced soppressata, capicola, salami, fontina cheese and roasted red peppers. Press an cook until golden brown.

12. Bacon-Date: Brush the inside of a split French roll with olive oil and spread with soft goat cheese. Fill with chopped dates and crisp bacon. Press and cook until golden brown.

13. Grilled Veggie: Brush the inside of a split ciabatta roll with pesto. Fill with slices of grilled eggplant, zucchini, yellow squash, and roasted red peppers. Add 2 slices of fresh mozzarella cheese and a few basil leaves. Press and cook until golden brown.

14. Serrano-Fig: Brush the inside of a split piece of baguette with olive oil and fig jam. Fill with thinly sliced Serrano ham and manchego cheese. Press and cook until golden brown.

15. Three-Cheese: Brush the inside of a split ciabatta roll with pesto. Fill with a few slices each of mozzarella, fontina and asiago. Add a few basil leaves. Press and cook until golden.

16. Sun-Dried Tomato: Make the three-cheese panini (No. 15) with sun-dried tomato pesto. Add baby spinach instead of basil.

17. Mortadella-Ricotta: Mix 2 Tablespoons ricotta cheese with some salt, pepper, and chopped thyme and parsley. Brush the insides of 2 slices of crusty Italian bread with olive oil. Fill with the ricotta and sliced mortadella; press and cook until golden.

18. Mortadella-Artichoke: Make the mortadella-ricotta panini (No. 17), adding grilled and marinated artichoke hearts.

19. Mushroom-Taleggio: Brush the inside of a split crusty Italian roll with olive oil; season with salt and pepper. Fill with sauteed mixed mushrooms and sliced onion. Add sliced taleggio cheese. Press and cook until golden.

20. BBQ: Fill a soft sesame roll with pulled pork, shredded cheddar cheese and charred red onion. Press and cook until golden brown.

21. Sausage-Feta: Cut a  pocket less pita round in half and brush both halves with olive tapenade. Sandwich with sliced cooked spicy sausage, roasted red peppers, and crumbled feta cheese. Press and cook until golden.

22. Spicy Steak: Lightly spread mayonnaise on the inside of a split onion roll. Fill with thinly sliced cooked stead and season with salt; top with shredded pepper Jack cheese. Press and cook until golden.

23. Apple-Brie: Spread Dijon mustard on the inside of a split piece of baguette. Fill with sliced brie and thinly sliced green apples. Press and cook until golden.

24. Reuben: Spread Thousand Island dressing on 2 slices of rye bread. Layer sliced Swiss cheese, corned beef, sauerkraut and more cheese between the bread. Press and cook until golden.

25. Tofu Reuben: Thinly slice baked tofu and sear in a skillet with olive oil until golden. Make the Reuben panini (No. 24) using tofu instead of corned beef.

26. Italian Melt: Drizzle the inside top half of a split sub roll with olive oil and red wine vinegar. Layer sliced provolone, salami, ham, turkey, pepperoncini and more provolone on the roll. Press and cook until golden.

27. Fajita Melt: Brush the inside of a split sub roll  with olive oil. Fill with sliced grilled chicken, sauteed peppers and onions, and shredded pepper jack cheese. Press and cook until golden.

28. Mexican Melt: Make the fajita melt (No. 27) with sliced roast beef instead of chicken. Press and cook until golden.

29. Steak Gruyere: Mix equal parts mayonnaise and horseradish. Stir on some chopped parsley. Spread on the inside of a split piece of baguette. Fill with thinly sliced cooked steak and sliced Gruyere cheese. Press and cook until golden brown.

30. Jerk Swordfish: Sprinkle 4 ounces of swordfish with jerk seasoning; grill. Spread mango chutney and mayonnaise on the inside of a split soft egg roll. Fill with the fish, sliced jalapenos, and shredded pepper jack cheese. Press and cook until golden.

31. Lobster: Mix 1 cup chopped lobster meat, 2 tablespoons each of minced shallot and melted butter, 2 teaspoons of chopped tarragon, and some lemon juice and salt. Hollow out a split piece of baguette; fill with the lobster. Brush the outside with butter. Press and cook until golden brown.

32. Flat Brat: Butter the inside of a split hard roll. Fill with sauerkraut, sliced cooked bratwurst and shredded Swiss cheese. Press and cook until golden.

33. Canadian Bacon: Butter a split English muffin. Fill with 2 slices of sauteed Canadian bacon and some sliced Swiss cheese. Press and cook until golden.

34. Caribbean: Spread the inside top half of a split soft roll with yellow mustard and drizzle with hot sauce. Fill with sliced queso blanco, deli ham, sauteed or fried plantains, charred red onion and more queso blanco. Press and cook until golden.

35. Veggie Caribbean: Make the Caribbean panini (No. 34) without ham and add avocado and tomato slices.

36. German: Spread whole-grain mustard on 2 slices of pumpernickel bread. Sandwich thinly sliced liverwurst and shredded Muenster cheese between the bread. Press and cook until golden.

37. Cuban: Spread the inside of a split Cuban or other soft sub roll with yellow mustard. Fill with sliced dill pickles, deli ham, roast pork and Swiss cheese. Press and cook until golden. (This is traditionally done in a skillet!)

38. Turkey Cuban: Make the Cuban panini (No. 37) with sliced turkey instead of ham and roast pork.

39. Nacho Cuban: Make the Cuban panini (No. 37) with chopped pickled jalapenos instead of dill pickles and cheddar cheese instead of Swiss. Add salsa to the sandwich.

40. Breakfast Burrito: Roll up scrambled eggs, shredded pepper jack cheese and salsa in a flour tortilla. Press and cook until golden.

41. Grilled Cheese: Sandwich shredded sharp cheddar and jack cheeses between thick slices of white bread. Cook in a skillet with butter until golden. (Don't press-the bread is soft and there's not a lot of filling!)

42. BLT Grilled Cheese: Thinly slice a tomato, pat dry and season with salt. Make the grilled cheese panini (No. 41), alternating cheese, tomato, escarole, and bacon.

43. Tuna Melt: Layer shredded cheddar, tuna salad, and more shredded cheddar cheese between 2 slices of rye bread. Cook in a skillet with butter until golden. (Do not press.)

44. Berry Croissant: Lightly spread the inside of a split croissant with marshmallow creme. Fill with bittersweet chocolate chunks and sliced strawberries. Press and cook until golden brown.

45. Apple-Cheddar: Spread apple butter on a slice of white bread. Top with grated sharp cheddar and another slice of bread. Cook in a skillet with butter until golden. (Do not press!)

46. Thanksgiving: Sandwich sliced turkey, cheddar and some cranberry sauce between slices of potato bread. Cook in a skillet with butter until golden. (Do not press!)

47. Tomato-Tapenade: Thinly slice a tomato, pat dry and season with salt. Spread 2 slices of rustic bread with olive tapenade. Fill with grated fontina cheese, the tomato and shredded mozzarella. Cook in a skillet with butter until golden. (Do not press!)

48. Meatloaf: Layer shredded sharp cheddar and jack cheeses, thinly sliced leftover meatloaf and more shredded cheese between 2 slices of potato bread. Cook in a skillet with butter until golden brown. (Do not press!) Serve with ketchup.

49. Mozzarella in Carrozza: Sandwich 2 slices of fresh mozzarella between 2 slices of white bread. Beat 1 egg with 2 Tablespoons of milk and some salt in a bowl. Dredge the sandwich in flour, then dip both sides in the egg mixture. Cook in a skillet with olive oil until golden. (Do not press!)

50. Peanut Butter-Banana: Spread peanut butter on a slice of cinnamon-swirl bread. Top with sliced bananas. Lightly brush another slice of bread with honey and set on top. Press and cook until golden.

*Hope you all got some great recipe ideas from this. Remember you don't need a fancy panini machine to make these great sandwiches. Hope you all enjoyed it! BON APPETIT!!!

<3 Stace <3

2 comments:

  1. Are you kidding me? You better harness and direct this positive energy soon.... Hawaii is calling your name, sister. I'd have Ethan's office order from you everyday! :)

    ReplyDelete
  2. omg...I guess I have my list of food for almost the next month! Thank you!!!

    ReplyDelete