Curried Cheese And Peach Panini Recipes

GRILLED PEACH PANINI RECIPE BY TASTY

Steps:

• Make the panini: Heat a panini press to high heat.
• Spread 1 tablespoon of pesto on each slice of bread. Layer 3-4 Brie slices, 4-5 peach slices, and a drizzle of aged balsamic on 2 slices of bread. Place the other slices of bread, pesto-side down, on top.
• Spread 1 tablespoon of butter on one side of each sandwich.
• Grease the panini press lightly with nonstick spray. Place a sandwich on the panini press, buttered-side down. Butter the top slice bread, then close the panini press. Cook until the cheese is melted, 2-3 minutes. Remove the panini from the press and repeat with the remaining sandwich.
• Make the salad: Arrange the peach wedges on the panini press and cook until grill marks appear, 2-3 minutes. Remove from the press.
• In a medium bowl, drizzle the arugula with olive oil and aged balsamic vinegar. Toss well. Add the grilled peaches.
• Serve the panini with the salad alongside.
• Enjoy!

PEACHES, CREAM CHEESE AND GRANOLA BREAKFAST PANINIS

Steps:

• Slice each layer of 12 rolls horizontally, keeping them attached to each other. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and vanilla until soft, 3 to 4 minutes. Scrape down the bowl and paddle with a rubber spatula. Add the cream and beat for 1 minute.
• Heat a panini press to 350 degrees F. Lay out half the rolls, the layer with the tops on your left side and the layer with the bottoms of the rolls on your right. Spread half of the cream cheese mixture over the cut sides of the tops, spreading to the edges. Spread about 1/3 cup of the cookie spread on the cut sides of the bottom halves. Sprinkle 1/3 cup of the granola and 1/2 cup blueberries on top of the cookie spread. Place a cube of peach in the middle of each roll. Carefully flip the top of the rolls, cream cheese side down, over the bottom of the rolls. Brush the tops with some coconut oil and sprinkle with some cinnamon sugar. Repeat with the remaining slab of 12 rolls, the remaining cream cheese mixture, cookie spread, granola, blueberries, peaches, coconut oil and cinnamon sugar.
• Place one set of 12 rolls in the press and heat until the panini are golden brown and caramelized. (If you can adjust the lid, set it on a wider opening; this will still press the sandwich without squeezing the daylights out of it.) Remove from the press and repeat with the other 12 rolls. The paninis can be made up to 4 or 5 hours ahead and warmed up in a low-temperature oven.
• Separate the panini into mini rolls, carefully cutting each slab into 12 pieces. Dust with confectioners' sugar and serve with a side of pure maple syrup, or just by themselves.

CURRIED CHEESE BALL WITH FRUIT

Steps:

• In large bowl, beat all ingredients except peanuts, apples and pears with electric mixer on medium speed 2 to 3 minutes until well mixed and fluffy.
• Spoon cheese mixture onto plastic wrap; shape into a ball. Coat cheese ball with peanuts. Cover and refrigerate until serving. Serve with apple and pear slices.

ROASTED RED PEPPER PANINI

Steps:

• Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
• Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
• To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
• To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

CHEDDAR CHEESE PANINI

Steps:

• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice with melted butter.
• Lay the slices, buttered side down, on a clean work surface.
• Place 2 slices of cheese on each of 2 bread slices.
• Top each with one of the other bread slices, buttered side up.
• Place the sandwiches on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
• Transfer the sandwiches to a cutting board and cut in half.
• Serve immediately.
• Serves 2.

CURRIED CHICKEN PANINIS

Steps:

• In a small bowl, combine the first five ingredients., Spread four bread slices with chutney. Layer each with 1/2 cup chicken salad and 1/4 cup watercress; top with remaining bread. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned.

CURRIED CHEESE AND PEACH PANINI

Steps:

• Stir together cottage cheese, curry powder, ginger, and lime zest in medium bowl. Fold in celery and green onion. Set aside.
• Split baguette lengths, leaving one side attached. Remove some of the soft centers of bread to make room for filling. Spread 2 Tbs chutney, if using, on top and bottom of bread. Fill each sandwich with 1/2 cup cottage cheese mixture, 4 peach slices, and 2 Tbs almonds.
• Spray panini with cooking spray. Coat skillet or grill pan with cooking spray and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 2 minutes. Flip, replace weight, and cook 2 minutes more.