Does anyone know how to make a panini sandwich?

Answer 1

Panini is a very simple sandwich to make. Try to use a special panini press, if you have one, or use a grill pan, or two skillets (one inverted over the flame and the other right side up over it).

Recipe: There is none! You can put anything on a panini that you want. I personally like chicken or turkey. Add in a few vegetables and a good sauce, like mayo or an aioli (mayo mixed with lemon juice, mashed garlic, and a pinch of dried oregano is my recipe).

To make a panini, first spread some of your sauce on the first slice of bread (use a thick, crusty bread, it tastes better), and then put on any vegetables that are flat, like sliced eggplant or tomatoes. Then add your meat, then uneven veggies like onions, and then add some cheese like provelone or mozzarella to melt the veggies into place. Spread more sauce on the other sllice of bread, and put into press. Grill until deep, brown grill marks appear and it is warm all the way through. You can serve it with anything you want, but I think it is best with a salad with a balsamic dressing.

Try to keep you ingredients very mediterranean or central European. This stays with the italian routes of the sandwich. HAVE FUN!! Almost anything you try will be sure to tase good.

Answer 2

Panini Caprese
Servings
Makes 2 panini sandwiches.

Description
A sample panini recipe from Panini, Bruschetta, Crostini: Sandwiches, Italian Style, by Viana La Place.

A classic southern Italian salad called caprese combines fresh white mozzarella, sliced tomatoes, and basil. Here, the same ingredients bring the feeling of summer in Italy to a panino. An added touch is a sprinkling of aromatic dried oregano, an herb at home in the sun-baked Italian south.*ellipses* I like to grill the inside of the bread lightly, which keeps the panini crisp.

Ingredients
1 large ball fresh mozzarella, about 1/2 pound
2 large rolls, round or baguette-shaped
extra-virgin olive oil
2 medium tomatoes, ripe but firm, cored and sliced
salt and freshly-ground black pepper to taste
dried Mediterranean oregano, such as Greek oregano
8 basil leaves
Minimum-required Tools
panini grill or broiler
bread knife
clean linens to dry mozzarella
Directions
Cut the mozzarella in slices and place on folded clean tea towels.

Meanwhile, slice the rolls in half horizontally. Place bread cut-side down on a grill or cut-side up under a hot broiler, until lightly toasted. Drizzle both sides of the bread with olive oil.

Arrange tomatoes on bottom halves of rolls. Season with salt and pepper, a sprinkling of oregano, and a drizzle of olive oil. Arrange the mozzarella on top of the tomatoes. Season again with salt, pepper, oregano, and olive oil. Top with the whole basil leaves. Cover with the top halves of the rolls.

Answer 3

Panini with Fresh Mozzarella and Basil
Makes 4 servings

Click here for printable version

Image © Publications International, Ltd.
Panini with Fresh Mozzarella and Basil


Ingredients
1/2 cup prepared vinaigrette
1 loaf (16 ounces) Italian bread, cut in half lengthwise
6 ounces fresh mozzarella cheese, cut in 12 slices
8 ounces thinly sliced oven-roasted deli turkey
12 to 16 fresh whole basil leaves
1 large tomato, thinly sliced
1/2 cup thinly sliced red onion (optional)
1/8 teaspoon red pepper flakes





1. Preheat indoor grill. Spoon vinaigrette evenly over both cut sides of bread.

2. Arrange cheese evenly over bottom half of bread; top with turkey, basil, tomato and onion. Sprinkle evenly with red pepper flakes. Cover with top half of bread and press down firmly. Cut crosswise into 4 sandwiches.

3. Place sandwiches on grill (family-size grill will cook two sandwiches at a time); close lid and cook 5 to 7 minutes or until cheese melts.

4. Place on serving platter and cover lightly with foil. Repeat with remaining sandwiches.

Answer 4

Tomato Sandwiches - Pomodori Panini substances: 4 tremendous, agency, sunlight-ripened backyard tomatoes a million/4 cup olive oil 12 clean basil leaves, 8 shredded, and four total a million clove garlic, beaten 2 mozzarella balls (about a 1/2 pound, or 2 hundred g, drained), reduce into 8 slices Salt and pepper to flavor coaching: crush the garlic, blend it with the oil and the shredded basil, season the aggregate to flavor with salt and pepper, and allow it relax 10 minutes. even as doing this, swap on your broiler. reduce the tomatoes in 1/2 crosswise, drain them, and placed them in an oven-information pan, pores and skin-part up. Run the tomatoes lower than the broiler for a minute or 2, turn them, and broil the different aspects besides. manage the slices of mozzarella on 1/2 the tomato halves, cover them with any different halves, and run the tomatoes lower than the broiler for some seconds extra, till the mozzarella starts to soften. manage the tomatoes on plates, drizzle the pan drippings and some extra drops of oil over them, garnish with the total basil leaves, and serve quickly. The wine? a mild, crisp white, as an celebration a Galestro.