Panini Bar Recipes

PANINI BAR

Panini Bar image

Setting up a panini bar makes assembling sandwiches almost as much fun as eating them. A selection of Italian cold cuts and cheeses, anchovies, freshly made pesto and tapenade, and two kinds of bread ensure that there is a combination to please everyone.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 13

Ingredients

2 loaves ciabatta, halved horizontally
1 loaf whole-grain bread, sliced 1/2 inch thick
Martha's Pesto
Olive Tapenade
1/2 pound each thinly sliced soppressata, prosciutto, bresaola, and coppa
1/2 pound each thinly sliced smoked mozzarella, fresh mozzarella, provolone, fontina, and ricotta cheeses
2 tomatoes, thinly sliced
1 head radicchio, leaves separated
1 bunch fresh basil
1 jar (3 ounces) best-quality anchovies
1 bunch fresh oregano
Lemon wedges, for squeezing
Extra-virgin olive oil, for brushing

Steps:

Preheat oven to 200 degrees. Set out ingredients for guests to build panini. Heat a panini press. Brush each sandwich with oil, and place in press. Grill according to manufacturer's instructions. Alternatively, heat a skillet over medium-low heat. Place a sandwich in skillet, and top with a smaller heavy skillet. Cook, flipping once, until bread is golden brown and cheese melts, 3 to 4 minutes per side. Transfer to oven to keep warm. Repeat.

THE CLASSIC PANINI

The Classic Panini image

Use different proportions -- and ingredients -- to inspire your own creations.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

1 ciabatta roll
2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
2 1/4 ounces sliced fresh buffalo mozzarella
3/4 ounce shaved Parmesan cheese
1 ounce thinly sliced prosciutto di Parma
8 basil leaves

Steps:

Halve the roll. Drizzle cut sides with olive oil. Sprinkle with coarse salt and freshly ground pepper.
Layer mozzarella, Parmesan cheese, prosciutto di Parma, and basil leaves on bottom half. Top with other half.
Heat a grill pan over medium-low to medium heat until almost smoking. Lightly brush pan with olive oil. Place panino on pan; cover with a cast-iron or other heavy skillet weighed with soup cans. Gently press straight down. Grill, undisturbed, until browned and crisp on bottom, 3 to 4 minutes. With a spatula, flip panino. Repeat process, grill until crisp and browned on other side, 3 to 4 minutes more. Serve hot.

PANINI SANDWICHES

Panini Sandwiches image

When I got my George Foreman grill, I made up this recipe to be like the ones that I had bought. It has been a big hit with everyone.

Provided by Mysterygirl

Categories Lunch/Snacks

Time 4m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 slices sourdough bread (or other round loaf bread)
4 slices mozzarella cheese
4 slices provolone cheese
4 slices cheddar cheese
1/2 lb deli turkey
1/2 lb deli ham
1/2 lb sandwich pepperoni
1/2 lb genoa salami
pepperoncini pepper, cut into rings
1/4 cup melted butter

Steps:

Start heating the grill.
Place 1 slice of mozzarella on each of 4 slices of bread.
Place 1 slice of provolone on each of the other 4 slices of bread.
Top the mozzarella with pepperoni, salami and pepperoncini.
Top the provolone with turkey, ham and cheddar.
Place the two halves of the sandwiches together.
Brush the top of the first sandwich with the melted butter.
Place the sandwich butter side down on the grill.
Brush the other side with melted butter.
Grill till bread is toasted and the cheese has melted.
Continue with the other sandwiches.
A George Foreman grill works great with these sandwiches but even a stove top grill would work.

HOMEMADE PANINI BREAD

Homemade panini bread image

A soft homemade delicious Italian bread which is simple to make as well.

Provided by Joanna Lucy Brown

Time 40m

Yield Makes 12

Number Of Ingredients 8

Ingredients

300g plain flour
100g wholegrain flour
200ml cold water
50ml boiling water
25g yeast
50ml olive oil
1tbsp acacia honey
1tsp salt

Steps:

Mix in a bowl the cold and boiling water. The water needs to be cool enough to touch which is perfect temperature for yeast to develop. Stir the yeast in the water until dissolved.
Add the rest of the ingredients and stir ideally in a mixture and for about 5 minutes or knead by hand - the dough needs to be pliable and elastic.
Cover the dough with a tea towel and let it rise for an hour.
Divide the dough into 12 pieces and roll them into oval flatbreads, around 15cm long. Cover a baking tray with baking parchment. Place the flatbreads on the tray, cover them and let rise again for 30 minutes. Preheat oven to 180 degrees convection.
Bake the breads for 10 minutes or until they are slightly golden on top. Leave to cool.
Cut them lengthways and fill them a favourite filling of yours. Place them in the oven at 200 degrees convention or the grill setting until the filling is melted and the bread is crisp.

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