Panini Oil Recipes

PANINI OIL

Panini Oil image

Super simple to make! We tested this against butter and good olive oil as what to paint on bread when grilling up paninis, and this infused oil was our favorite for both flavor and crispiness.

Provided by Rare Affaire

Categories European

Time 32m

Yield 8 fl oz

Number Of Ingredients 2

Ingredients

1 cup canola oil
6 -8 garlic cloves, crushed

Steps:

Warm the canola in a small, heavy-bottomed sauce pan over medium-low heat.
Smash the garlic cloves with the flat of a wide, heavy knife, the flat side of a tenderizing mallet, or any sturdy flat tool that you feel comfortable with. You want to flatten them somewhat (but not squirt garlicky bits all over the kitchen).
When the oil shows signs of slow movement (that lazy, swirly motion that happens long before the oil begins smoking), drop the garlic into the warm oil.
Watch and when the garlic shows signs of beginning to brown, pull off the heat and cover.
Let stand at room temperature until cooled completely. Strain to remove the solids.
Store the oil in an air-tight container in the refrigerator. It should keep for a couple of months if you don't use it all before then.
When using, brush (don't dip!) the outside surfaces of your bread when preparing paninis for grilling. You may wish to salt the outside after cooking depending on the type of panini or your personal taste.

ULTIMATE PANINI

Ultimate Panini image

The aroma of onions cooking at country fairs and street vendor carts makes me crave caramelized onions. I wanted to pair them with something special, and this sandwich is just that. -Charlene Brogan, Falmouth, Maine

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 large onions, sliced
2 tablespoons canola oil
4 slices provolone cheese
1/2 pound thinly sliced deli ham
1 large tomato, sliced
8 garlic-flavored sandwich pickle slices
8 slices Italian bread (1/2 inch thick)
2 tablespoons butter, softened

Steps:

In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Layer the cheese, ham, tomato, pickles and caramelized onions on four bread slices; top with remaining bread. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 405 calories, Fat 22g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

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.

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