Need help :Panini Sandwiches?

Question

Hi there,
Just got a panini grill as a birthday gift. Can some one pls send me few good recipes. Also, is there a special bread that's used for Panini or normal bread is good too ?
thanks

Answer 1

Cuban Sandwich

4 hoagie rolls
2 tablespoons yellow mustard
1/4 pound baked ham -- thinly sliced
1/4 pound roast pork -- thinly sliced
1/4 pound provolone cheese -- thinly sliced
10 thin dill pickle slices - (abt 2 whole pickles)
1 tablespoon unsalted butter -- room temperature

Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread
open and spread each side with the mustard. Divide the ingredients evenly
among the slices of roll. Start with the ham followed by the pork, cheese, and
dill pickles. Bring the tops and bottoms together.

Heat your panini maker or sandwich press. Butter each side of the press.
Place the sandwiches inside, press down and grill until the cheese is melted
and the bread is flat and browned, approximately 10 minutes.

If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped
in foil, in a 500 degrees oven for 1 hour and then press the sandwich between
them for 10 minutes. Serve warm.

This recipe yields 4 servings.



GRILLED PEPPER PANINI

Ingredients
------------------------------
- 2 tablespoons Roasted Garlic Butter with Olive Oil, softened*
- 6 (6-inch) French-Style sandwich rolls, split
- 18 (1/8-inch) red, yellow and/or green bell pepper rings
- 12 (1/4 ounce each) slices Mozzarella Cheese
- 2 tablespoons fresh oregano leaves**

Cooking Instructions:
Heat broiler.

To assemble sandwiches, spread 1/2 teaspoon garlic butter onto cut side of each roll half.

Place bottom halves of rolls on baking sheet; top each with 3 pepper rings, 2 slices cheese and 1 teaspoon oregano leaves.

Broil 4 to 5 inches from heat until cheese is melted (1 to 1/2 minutes).

*Substitute 2 tablespoons margarine and 2 teaspoons finely chopped fresh garlic.

**Substitute 2 teaspoons dried oregano leaves.


Summer Squash Panini
2 zucchini, grilled
2 summer squash, grilled
1 green or red pepper, grilled
1 orange or yellow pepper, grilled
1 loaf of focaccia or other bread of your choice
marinade of your choice (sesame, ginger, etc.)
1 - 14 oz. can artichoke hearts, cut into quarters

Directions:

1. Coat slices of zucchini, summer squash, and pepper with marinade and place on grill.
2. If desired, grill the slices of bread lightly on each side.
3. For each sandwich: spread some additional marinade on cut side of two slices of bread.
4. On one piece of bread, layer a few pieces of each grilled vegetable, a few pieces of artichoke hearts, and top with another slice of bread.
5. Repeat procedure for remaining sandwiches and cut each sandwich in half before serving.


Finlandia Fresca Crab Panini
from Red, White and Blue Ribbon 2004 Cookbook
Makes 4 Sandwiches

1/4 cup plus 1 Tbsp. mayonnaise
1/2 small habanero chile pepper, seeded
1 ripe avocado, divided
1/2 tsp. lemon pepper
1/2 tsp. Old Bay seasoning
3 Tbsps. chopped onion, divided
1 1/2 tsps. chopped red bell pepper
1 1/2 tsps. chopped green bell pepper
1 1/2 tsps. chopped yellow bell pepper
1 pound crabmeat, roughly chopped
8 slices ciabatta bread or crusty country-style bread or roll
Olive oil
4 leaves red leaf lettuce
16 slices Finlandia Swiss Cheese
1 oz. alfalfa sprouts

Put mayonnaise, habanero, 1/2 avocado, lemon pepper, Old Bay seasoning and 1 1/2
Tbsps. of onion in a blender; puree, then transfer to a bowl. Add red, green
and yellow bell peppers, crabmeat and remaining 1 1/2 Tbsps of onion; cover and
chill for 15 to 20 minutes.

Spray or brush both sides of panini bread slices with olive oil. Slice
remaining 1/2 avocado very thinly. Layer half of bread sllices as follows; 1
leaf of lettuce, 2 slices of Swiss cheese, 1/2 cup of crab mixture, 2-3 slices
of avocado, 2 slices of Swiss cheese, sprouts and a second slice of bread.

Put sandwiches on a preheated, well-oiled griddle or a large skillet (or use a
sandwich or panini press). Cover with foil and weigh down with a heavy skillet.
Cook for 5-6 minutes. Uncover sandwiches, turn, re-cover with foil and weigh
down again. Heat until bread is toasted well and cheese is melted through. Cut
in half and serve.

PANINI CAPRESE
Restaurant: Rebecca Bryce/Gaylord Opryland

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
Dried oregano
8 basil leaves
DIRECTIONS:
Cut the mozzarella in slices and place on folded clean tea towels. Meanwhile,
slice the rolls in half horizontally. 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. Grill for
4-5 minutes. Cut in half and serve.


Goat Cheese and Prosciutto Panini
Step inside a café in Italy and you're sure to see an assortment of
sandwiches, or panini, set enticingly on display, waiting to be savored for
breakfast, lunch or a midday snack. Filled with various combinations of meats,
cheeses and vegetables, the sandwiches are grilled to crisp perfection.




2 slices 9-grain bread
1 Tbs. unsalted butter, melted
1 Tbs. apricot preserves
3 thin slices prosciutto
2 Tbs. crumbled goat cheese



Preheat an electric panini maker according to the manufacturer's instructions.

Brush one side of each bread slice with butter. Lay the slices, buttered side
down, on a clean work surface. Spread the tops of the slices with apricot
preserves. Arrange the prosciutto and goat cheese on 1 slice, then top with the
other slice, buttered side up.

Place the sandwich on the preheated panini maker and cook according to the
manufacturer's instructions until golden brown and crunchy, about 1 minute.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.
Serves 1.

Answer 2

Tomato Sandwiches - Pomodori Panini

INGREDIENTS:
4 large, firm, sun-ripened garden tomatoes
1/4 cup olive oil
12 fresh basil leaves, 8 shredded, and 4 whole
1 clove garlic, crushed
2 mozzarella balls (about a half pound, or 200 g, drained), cut into 8 slices
Salt and pepper to taste

PREPARATION:
Crush the garlic, mix it with the oil and the shredded basil, season the mixture to taste with salt and pepper, and let it rest 10 minutes. While doing this, turn on your broiler.

Cut the tomatoes in half crosswise, drain them, and put them in an oven-proof pan, skin-side up. Run the tomatoes under the broiler for a minute or two, flip them, and broil the other sides as well. Arrange the slices of mozzarella on half the tomato halves, cover them with the other halves, and run the tomatoes under the broiler for a few seconds more, until the mozzarella begins to soften.

Arrange the tomatoes on plates, drizzle the pan drippings and a few more drops of oil over them, garnish with the whole basil leaves, and serve at once.

The wine? A light, crisp white, for example a Galestro.

Answer 3

Don't get too confused with fancy names (Panini),
Panini is simply the italian word for bread rolls.

Use any bread rolls and add what your heart desires. Cheese, ham, tomatoe, grilled peppers etc, anything.

Answer 4

Hi,
Paninis are delicious with Foccacia bread, although croisants not used traditionally are also very delicious.

One of my favorite Paninis called Panini Melazane is made of Mozzarella, Roasted red peppers, Tomatoes, and Roasted Eggplants.

This Cheese and Red pepper sandwich is also delicious
check out the recipe
http://thebabybistro.com/site/recipe/pag/79/recipe.html

Answer 5

I've used leftover rolls with good results. They make nice little ones for kids. I think a ciabatta would be very nice as well. Try some grilled chicken breast, sun dried tomatoes, fresh basil leaves and provolone. Brush the ciabatta with some olive oil and crushed garlic.

Tuna salad and Swiss cheese with arugula might be a nice mix. Mix the tuna with some shredded cabbage, lemon juice, olive oil, salt and pepper and chives. Or if you like, mayonnaise (not really my favourite but my husband prefers it that way). Use a multi grain baguette.

Answer 6

A Panini Grill is a fancy name for an expensive sandwich maker.

Just make a grilled cheese and put whatever you want in it (ham, roast beef, roasted peppers, etc.).

As for the bread, use anything you use for a sandwich.

Answer 7

Any type of bread/s can be used, with any fillings you fancy, though a lot of paninis/toasties have cheese in the filling ingredients. One of my favorites is cream cheese/ sliced apple/ cinnamon butter, on fruited bread.

Answer 8

I prefer a crusty bread - ciabatta etc, but you can use almost anything you like. Here are some of the yummiest recipes I've seen & made:

http://www.sreweb.com/receipts.htm

Also check out the chocolate panino :-)

Answer 9

use your favorite lite rye bread,tomato sliced,basil leaves,turkey sliced thin piled high ,smoked Gouda ,italian dressing for dipping if you like it try it if not then i like it solo have fun i sent u tons happy eating

Answer 10

Chicken Panini:

Pizza dough is baked, then grilled with a savory spinach and chicken filling in this delicious hot sandwich recipe.
INGREDIENTS:

* 10 oz. can refrigerated pizza crust dough
* 9 oz. pkg. frozen spinach, thawed and well drained
* 1/3 cup mayonnaise
* 1/4 tsp. garlic salt
* 1 Tbsp. olive oil
* 1 cup chopped red onion
* 1 Tbsp. sugar
* 1 Tbsp. apple cider vinegar
* 2 boneless, skinless chicken breasts
* 1/2 tsp. dried thyme leaves
* 1/2 tsp. salt
* 4 slices Havarti cheese

PREPARATION:
Preheat oven to 375 degrees. Unroll pizza dough and place in an ungreased 15x10x1-inch jelly roll pan. Press down on dough until it reaches edges of pan. Bake at 375 degrees F for 10 minutes until light brown and set. Cool completely.

In small bowl, combine well drained spinach, mayonnaise and garlic salt, mix well, and refrigerate.

In small saucepan, heat oil over medium heat. Add onion and cook and stir for 2 to 3 minutes until crisp tender. Add sugar and vinegar, then reduce heat to low. Simmer this mixture for 3 to 5 minutes or until most of liquid is absorbed, stirring often.

Flatten each chicken breast half by placing between two pieces of waxed paper. Gently pound chicken with a rolling pin or meat mallet until about 1/4 inch thick. Remove paper and sprinkle chicken with thyme and salt.

Spray large skillet with nonstick cooking spray. Heat over medium high heat, then add chicken. Cook chicken for 8 minutes, turning once, or until chicken is browned and thoroughly cooked and juices run clear.

Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan and spread each with 2 tablespoons mayonnaise mixture. Top 2 rectangles with chicken, onion mixture, cheese and remaining crust rectangles to make sandwiches.

Heat large nonstick skillet over medium-high heat. Place sandwiches in skillet. Place smaller skillet on top of sandwiches to flatten them as they cook. Cook 4 to 6 minutes or until crisp, thoroughly heated and browned, turning once halfway through cooking time. Cut each sandwich in half to serve. 4 servings

Answer 11

Here are a bunch of recipes you can work with

http://www.dairymax.com/recipes18.htm