FRANCE MEETS ITALY PANINI
Provided by Giada De Laurentiis
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- This recipe originally appeared on Giada Entertains. Episode: Panini Party.
- Preheat the broiler to high.
- Using a rubber spatula, mix together the butter and 1 1/2 cups of the Parmesan in a medium bowl. Spread the mixture evenly on the cut sides of the baguette quarters, then sprinkle with the remaining 1 cup Parmesan.
- Place the baguettes, cut-side up, on a rimmed baking sheet. Broil until golden brown and bubbly, about 3 minutes. Remove to a cutting board and allow to cool.
- Pile the prosciutto cotto on top of the baguettes. Slice each quarter into 4 pieces. Serve open-faced.
Nutrition Facts : ServingSize 10
ITALIAN PANINI
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf.
- Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches
- Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes.
- Transfer the panini to a cutting board and slice in half. Serve immediately.
FRANCE MEETS ITALY PANINI
Open-faced sandwiches with Italian cooked ham and Parmesan on a French baguette.
Provided by Giada De Laurentiis
Categories appetizer,bread,cheese,pork
Time 15m
Yield 8-10 servings
Number Of Ingredients 4
Steps:
- Preheat the broiler to high.
- Using a rubber spatula, mix together the butter and 1 1/2 cups of the Parmesan in a medium bowl. Spread the mixture evenly on the cut sides of the baguette quarters, then sprinkle with the remaining 1 cup Parmesan.
- Place the baguettes, cut-side up, on a rimmed baking sheet. Broil until golden brown and bubbly, about 3 minutes. Remove to a cutting board and allow to cool.
- Pile the prosciutto cotto on top of the baguettes. Slice each quarter into 4 pieces. Serve open-faced.
ITALIAN PANINI
Make and share this Italian Panini recipe from Food.com.
Provided by EdandTheresa
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut roll open.
- Brush outside of roll with olive oil.
- Brush both sides of inside with italian dressing.
- Cut cheese in half, add the 4 halves to the bread.
- Add the remaining ingredients in order listed.
- Cut in half.
- Grill in your panini press or George Foreman grill.
- Enjoy.
ITALIAN CHICKEN PANINI
My mother made up this Italian chicken panini recipe and it is delicious.
Provided by Michelle
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
- Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
- Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 22.6 g, Cholesterol 126 mg, Fat 39.3 g, Fiber 1.5 g, Protein 51 g, SaturatedFat 12.1 g, Sodium 769.9 mg, Sugar 1 g
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