Arrivederci Summer Panini Recipes
DESSERT PANINI
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Toast the almonds in a pan over medium heat until golden brown, 2 to 3 minutes.
- Spread one slice of the sourdough bread with a thick layer of the chocolate-hazelnut spread. Spread the other slice of bread with the marshmallow creme. Layer the strawberries onto the chocolate-hazelnut spread and top with a sprinkling of almonds. Then place the other slice of bread on top, marshmallow creme-side down. Press the 2 slices together.
- Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until the sandwich is toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)
- Sprinkle with powdered sugar, cut in half and serve!
BASIC GRILLED PANINI
This is a great grilled sandwich! Panini get their character or distinct look from the grill marks on the sandwich. I serve it with soup or even salad. This is the basic recipe. Enjoy!
Provided by ERRINL
Categories Main Dish Recipes Pork Ham
Time 16m
Yield 1
Number Of Ingredients 8
Steps:
- Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
- Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.
Nutrition Facts : Calories 802.2 calories, Carbohydrate 26.7 g, Cholesterol 117.9 mg, Fat 63.2 g, Fiber 2.6 g, Protein 32.2 g, SaturatedFat 19.9 g, Sodium 1839.8 mg, Sugar 2 g
ARRIVEDERCI SUMMER PANINI
Steps:
- 1. Combine the garlic, olive oil, ricotta, basil and salt in a food processor and blend for about 15 seconds or until the cheese turns pale green. Set aside. 2. Cut the slab of bread in half horizontally and then cut it into the size and shape of sandwiches you like. If the bread is fluffy, you can remove some of the center so that the ingredients will have a little well to settle in. 3. Slice mozzarella into 1/4-inch thick rounds. If the mozzarella hangs over the side of the bread, cut the rounds in half. 4. Drizzle the tomato slices with a some olive oil and season with a little salt and pepper. 5. Spread ricotta mixture on the top and bottom of each sandwich and place mozzarella slices inside. Press in a panini maker, or cook in a skillet with a weight on top on the sandwiches (there are numerous options here: a foil-covered brick, a filled tea kettle, a heavy cast-iron lid, etc) until cheese is melted. 6. Open the sandwiches and line with tomatoes, close them and serve.
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