Kale With Mozzarella And Hot Pepper Jelly Panini Recipes

KALE WITH MOZZARELLA AND HOT PEPPER JELLY PANINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat until hot. Cook shallot in oil about 3 minutes or until softened. Add kale and salt; cook about 3 minutes or until wilted. Add water; cook 2 minutes longer, adding more water if needed. Set aside.
• Heat panini grill to medium-high setting. Arrange bread slices on work surface. Spread jelly evenly over one side of each slice of bread (about 1 1/2 teaspoons each). Divide kale mixture evenly among 4 slices of bread; top each with one-fourth of the mozzarella cheese pieces. Gently press remaining bread slices on top of kale, jelly side down. Spray both sides of sandwiches with cooking spray.
• Place sandwiches on grill. Close grill; grill 4 to 5 minutes or until cheese is melted and grill marks appear. Serve immediately.

MOZZARELLA IN CARROZZA PANINI

Steps:

• Saute the minced garlic in olive oil in large saucepan. Add the whole anchovy fillets and chiles or red pepper flakes, season with pepper, to taste. Allow to saute in heat for about a minute, then remove from heat. Pour into a bowl, set aside.
• In a small bowl, whisk eggs, seasoning with salt and pepper, to taste. On another plate, place flour, and season with salt and pepper, to taste.
• Heat a large nonstick skillet or a griddle over moderate heat. When it is hot, lightly oil the griddle if it is not nonstick. Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface.
• Spread 1 side of 4 bread slices with the anchovy mixture, dividing it evenly. Top with the sliced rounds of mozzarella, dividing it evenly. Top each with a second slice of bread, buttered side up.
• One at a time, dip the sandwiches in seasoned flour, coating well, then the egg bath. Set them in the skillet or on the griddle. Cook, turning once, until the bread is well browned on both sides and the cheese is molten, about 3 minutes per side. Cut in halves or quarters and serve immediately.

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.

MASSAGED KALE WITH TOMATOES, CREAMED MOZZARELLA, AND WILD RICE

Steps:

• Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
• In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
• Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
• When the wild rice is cooked, drain any residual liquid and let cool.
• Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.

MOZZARELLA PANINI

Steps:

• Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat.
• Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.
• Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.

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.

KALE WITH POTATOES, ANCHOVIES AND HOT PEPPER

Steps:

• Heat two tablespoons oil in a flameproof casserole, add garlic and stir over low heat until lightly colored. Add potatoes; toss. Add kale, water and chilies.
• Cover and cook over medium-low heat until potatoes are just barely tender, about 30 minutes, stirring occasionally.
• Add anchovies and lemon juice to taste. Toss with olive oil to taste. Serve sprinkled with black pepper.

TOMATO, KALE AND MOZZARELLA SANDWICH WITH PARSLEY PESTO

Steps:

• Spread the bottom half of the focaccia or the bottom slice of bread with pesto. Top with sliced tomatoes, and top the tomatoes with the cheese. Grind some fresh pepper over the cheese. Top the cheese with chopped blanched kale and drizzle on a small amount of olive oil if desired. Top with the other half slice of focaccia or bread and press down. Wrap in plastic until ready to eat.

MOZZARELLA & PROSCIUTTO PANINI

Steps:

• Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
• Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.

SWEET PEPPER PASTA TOSS WITH KALE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
• In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.