Grilled Spinach And Mozzarella Panini Recipes

GRILLED VEGETABLE AND MOZZARELLA PANINI

Steps:

• Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.

FONTINA PANINI WITH SPINACH

Steps:

• Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
• Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.

GRILLED VEGETABLE AND MOZZARELLA PANINI

Steps:

• Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
• Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
• Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.

GRILLED MOZZARELLA AND SPINACH BLTS

Steps:

• Working in batches, cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes per batch. Transfer to a paper-towel-lined plate and drain off all but 1 Tbsp of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper.
• Heat a panini or sandwich press according to the manufacturer's instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.).
• While the press is heating, arrange the spinach on 4 pieces of the bread. Top each with some bacon, mozzarella, and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the oil.
• Put the sandwiches on the press, pull the top down, and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once). Carefully remove from the press and serve.
• *For faster and less splattering you can make the bacon in the microwave, I prefer to cook it on the stove but it's up to you. Enjoy.

GRILLED SPINACH AND MOZZARELLA PANINI

Steps:

• Cook spinach according to package directions. Cool under running water in colander. Squeeze the liquid from the spinach. In a small mixing bowl, mix the spinach with the bread crumbs and Parmesan. Season with salt and pepper. Assemble the sandwiches by spreading the spinach mixture on the bread then topping with the mozzarella and red peppers. Top with remaining slices and grill in a skillet or sandwich press coated with butter until golden brown.

GRILLED SPINACH AND MOZZARELLA PANINI

Steps:

• Cook spinach according to package directions. Cool under running water in colander. Squeeze the liquid from the spinach. In a small mixing bowl, mix the spinach with the bread crumbs and Parmesan. Season with salt and pepper. Assemble the sandwiches by spreading the spinach mixture on the bread then topping with the mozzarella and red peppers. Top with remaining slices and grill in a skillet or sandwich press coated with butter until golden brown.