Grilled Peach Panini Recipe By Tasty

GRILLED PEACH SUMMER SALAD RECIPE BY TASTY

Steps:

• Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
• Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
• Grill for 5 minutes over medium high heat, or until browned.
• On a cutting board, sprinkle the chicken with oil, salt, and pepper.
• Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
• Prepare the peaches and chicken for the salad by slicing both.
• Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
• Enjoy!

GRILLED ITALIAN PANINI

Steps:

• Heat coals or gas grill for direct heat. Cut a circle 1/2 inch from edge of bread, cutting 2 inches down into loaf but not all the way through. Remove center of bread loaf and set aside. Arrange salami inside bread loaf; top with peppers, tapenade and cheese. Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil.
• Cover and grill loaf 4 to 6 inches from low heat 15 to 20 minutes, turning once, until cheese is melted.
• Brush olive oil over top of loaf. Cut loaf into 4 wedges.

BASIC GRILLED PANINI

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.

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!

GRILLED ITALIAN PESTO PANINI

Steps:

• Preheat your George Foreman grill, or panini maker.
• Slice the roll horizontally; spread with pesto.
• When the grill is ready, add the onion and red pepper slices (I didn't think they needed any seasoning, but you could add Italian dressing, or other seasoning to them, before grilling, if desired); grill until tender.
• Layer the grilled veggies, cheese, and lunchmeat.
• Grill until the cheese melts (you'll have to apply some pressure to the top of the grill when you first insert the sandwich, since the sandwich is pretty thick).
• Slice on the diagonal, and enjoy, now or later!

GRILLED VEGETABLE PANINI WITH BASIL PESTO

Steps:

• For Panini:.
• Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
• Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.
• Cool completely.
• Cut each baguette into 6 pieces.
• Working with one baguette piece at a time, slice in half and spread both sides with the pesto.
• Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper.
• Sprinkle with salt and pepper.
• Place top half of baguette on top and continue with remaining baguette.
• (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.).
• For Basil Pesto:.
• In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
• With the blender still running, gradually add enough oil to form a smooth and thick consistency.
• Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.
• Season the pesto with more salt and pepper, to taste.
• (The pesto can be made 2 days ahead. Cover and refrigerate.)
• Yields 1 cup and takes about 10 minutes to prepare.