Ham And Cheese Pretzel Panini Recipes
HAM AND CHEESE PRETZEL PANINI
Substitute soft pretzels in place of bread to create a delicious ham and Havarti cheese panini. Serve with mustard for dipping.
Provided by Rachael Ray Every Day
Categories Main Dish Recipes Pork Ham
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill to medium heat (325 to 375 degrees F (160 to 190 degrees C). Lightly oil grill grate.
- Divide ham and cheese among 8 pretzels arranged salt-sides down on a baking sheet. Top with remaining pretzels, salt-sides up.
- Transfer pretzel panini to grill and top with a heavy oven-safe skillet or bricks wrapped in foil to weigh them down. Close lid; grill panini until cheese is melted, 2 to 3 minutes per side.
Nutrition Facts : Calories 754.7 calories, Carbohydrate 76.4 g, Cholesterol 106.1 mg, Fat 36.2 g, Fiber 1.9 g, Protein 31.7 g, SaturatedFat 18.7 g, Sodium 2759.3 mg, Sugar 0.3 g
HAM AND CHEESE PRETZEL PANINI
This great for tailgating option is fun and delicious. For a tailgating "panini press," stow a few bricks in your car. Wrap them in foil and use them to weigh down your sammies as you toast them on the grill.
Provided by Ananda Eidelstein
Categories Appetizer
Time 20m
Number Of Ingredients 4
Steps:
- Top 8 pretzels with the ham and cheese, dividing equally. Top with the remaining pretzels.
- Prepare a grill for medium heat. Add the sandwiches and weigh them down with foil- wrapped bricks or a heavy ovenproof skillet.
- Cover and grill until the cheese melts, 2 to 3 minutes per side. Serve the sandwiches with the beer mustard.
Nutrition Facts : Calories 920 kcal, Carbohydrate 160 g, Protein 31 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 43 mg, Sodium 2531 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
HAM & CHEESE PRETZEL BITES
What could be better than soft pretzels with ham and cheese inside. Consider a mustardy dipping sauce. However, they are great all alone.
Provided by Ambervim
Categories Healthy
Time 55m
Yield 48 Each
Number Of Ingredients 7
Steps:
- Combine milk and brown sugar in a bowl and stir til sugar is dissolved.
- Add flour and .25 oz instant dry yeast.
- Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup).
- Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
- Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Alow it to rise in a warm, draft-free area for about 2 hours, or until the dough has doubled in size and bubbles appear on the surface.
- Turn the dough onto a lightly floured surface. Divide it into 4 equal pieces. Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12x4-inch rectangle.
- With the long sides facing you, place the ham topped by the cheese onto the bottom third of each piece of dough.
- Starting with the long edge with ham and cheese, roll tightly into logs.
- Cut each roll into 12 pieces.
- Transfer to a silpat (parchment) lined sheet and let them rest for 30 minutes.
- Preheat oven to 400°F.
- Bring 6 cups of water to a boil. Add 4 teaspoons of baking soda to the boiling water and reduce the heat to a gentle simmer.
- Boil the pretzels in batches, cooking for about 20 seconds each and turning once. If you are having casualties, pinch the ends closed just a little.
- They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet.
- Bake in the preheated oven until they are puffed and golden, about 15 minutes.
- Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt.
- Best served warm. Or enjoy room temperature.
- Consider a mustardy dipping sauce.
- ONLY active time is estimated.
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