Cheesy Pressed Sandwich Recipes
MUFFULETTA PANINI
This Muffuletta Panini has all the elements of the classic New Orleans sandwich, pressed into a cheesy panini and grilled until crisp.
Provided by Joanne Ozug
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- To make the olive salad, combine all the ingredients in a bowl. If possible, let the mixture sit for at least 2 hours so the flavors can meld together.
- To make the panini, preheat a panini press on medium high heat.
- Spread the outer edges of the Italian sandwich bread with the softened butter, then spread a spoonful of the olive salad on the inside of each piece of bread. Place two slices of cheese on top of the olive salad on each piece of bread. Then layer on a couple slices of mortadella, genoa salami, and deli ham. Close the sandwich and place on the panini press.
- Press the lid of the panini maker down firmly, and cook the sandwich for 3-4 minutes until golden brown and crisp. Serve and enjoy!
Nutrition Facts : Calories 680 kcal, Carbohydrate 15 g, Protein 26 g, Fat 57 g, SaturatedFat 19 g, Cholesterol 90 mg, Sodium 3055 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
PRESSED CHEESE SANDWICHES
Provided by Alex Guarnaschelli
Categories main-dish
Time P1DT20m
Yield 32 small sandwiches
Number Of Ingredients 12
Steps:
- I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
- In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
- Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
- Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
- The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
- The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
- Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
- Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.
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