Paniniinglese Recipes

MEDITERRANEAN PANINI

Steps:

• Cut the breads in half and spread onto one side of each Panini, 1 tbsp of Green Pesto.
• With the other halves, spread each with 1 tbsp of Tomato Puree.
• Start to build up the Panini's by taking the bases of the breads and adding first the Basil leaves, Sundried Tomatoes and Pepperdews (if wanted).
• Next, lay ontop a slice of Prosciutto and press down gently to leave some space for the Goats Cheese.
• It is important to crumble the cheese at this stage and put this ontop of the Ham and even inbetween layers if there is enough to go around.
• Take the lid of the bread and put it on top and press down firmly without destroying the Panini.
• Brush with Olive Oil over the top and pop in a hot Panini press for 5 minutes, flipping over half way through if required.
• Serve cut open so the layers can be seen, with a ice cold summers drink to match

BASIC GRILLED PANINI

Steps:

• Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
• Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

SICILIAN PANINI BUNS

Steps:

• Stir together the water, yeast, and sugar.
• Set aside until the yeast blooms, about 5 minutes.
• Place 3 cups of the flour and the salt in a mixing bowl.
• Add the yeast mixture and the oil, and stir to form a sticky dough.
• Knead, adding the remaining flour a little at a time, until the dough becomes a smooth, elastic ball, about about 5 to 8 minutes.
• If you use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook.
• Add the flour, a little at a time, until the dough is smooth and comes away from the sides of the bowl, about 2 to 4 minutes.
• Turn the dough into a lightly oiled bowl and cover with a dry cloth or plastic wrap.
• Let rise in a draft free spot until doubled in size, about 30 minutes.
• Preheat the oven to 400 degrees.
• Once the dough has risen, lift it out and cut into 8 equal balls.
• Shape into flat 5-inch rounds for buns, or 6-inch oblongs for a hero- or hoagie-style rolls.
• Place on a lightly oiled baking sheet and cover with a dry cloth.
• Let rise in a draft free spot for 30 to 45 minutes.
• Gently glaze the buns with the egg and sprinkle with the sesame seeds, if desired.
• Bake for 10 to 12 minutes, until golden brown.
• Transfer to a cooling rack until ready to use.