Preposterously Paradisiacal Panini Recipes

DESSERT PANINI

Dessert Panini image

Provided by Ree Drummond : Food Network

Categories dessert

Time 15m

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 tablespoons sliced almonds
2 slices sourdough bread
2 tablespoons chocolate-hazelnut spread
1 tablespoon marshmallow creme
4 strawberries, sliced
2 tablespoons salted butter, softened
1 teaspoon powdered sugar

Steps:

Toast the almonds in a pan over medium heat until golden brown, 2 to 3 minutes.
Spread one slice of the sourdough bread with a thick layer of the chocolate-hazelnut spread. Spread the other slice of bread with the marshmallow creme. Layer the strawberries onto the chocolate-hazelnut spread and top with a sprinkling of almonds. Then place the other slice of bread on top, marshmallow creme-side down. Press the 2 slices together.
Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until the sandwich is toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)
Sprinkle with powdered sugar, cut in half and serve!

QUICK CLASSIC PANINI

Quick Classic Panini image

This crunchy pressed sandwich is filled with a flavorful combination of prosciutto, pesto, peppers, tapenade, and cheese. If you have a sandwich press, you can use it to grill the panini.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes 4 to 6 sandwiches

Number Of Ingredients 7

Ingredients

1 loaf ciabatta, halved horizontally and then crosswise
1 small jar pesto
Thinly sliced prosciutto
Mozzarella and fontina cheeses, sliced
1 small jar tapenade
1 medium jar roasted red and yellow peppers
Extra-virgin olive oil, for brushing

Steps:

Preheat oven to 200 degrees. Spread a ciabatta half with some pesto, and layer with prosciutto and mozzarella. Spread some tapenade on other half; layer with peppers and fontina. Cover with remaining bread.
Heat a griddle or cast-iron skillet over medium-low heat. Brush bread with oil. Place a sandwich in skillet; weigh down with another skillet. Cook until golden brown on first side, 3 to 4 minutes; flip, and cook until other side is golden and cheese has melted, 3 to 4 minutes more.
Transfer to a baking sheet; keep warm in oven while grilling other sandwich. Cut each half into pieces. Serve immediately.

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.