Salami Fontina And Roasted Bell Pepper Panini Recipes

PANINI WITH ROASTED PEPPERS

Steps:

• Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
• Heat a nonstick griddle pan over medium heat.
• Wrap a brick completely in foil.
• Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.

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.

SALAMI, FONTINA AND ROASTED BELL PEPPER PANINI

Steps:

• In a small saucepan over medium heat, warm the olive oil.
• Add the rosemary and fry until just fragrant, about 20 seconds.
• Remove from the heat and let cool.
• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice lightly with the rosemary oil.
• Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.
• Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the sandwich is hot throughout, golden and crispy.
• Transfer the sandwich to a cutting board and cut in half.
• Serve immediately.
• Serves 1.

SAUSAGE, FONTINA, AND BELL PEPPER STRATA

Steps:

• Preheat oven to 350 degrees. Butter 13x9x2" ceramic or glass baking dish.
• Whisk first 7 ingredients in a large bowl; sprinkle generously with pepper. Set aside.
• Place sausage in large nonstick skillet; push to one side. Add bell pepper to other side of skillet. Saute over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
• Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand for 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

SAUSAGE, FONTINA, AND BELL PEPPER STRATA

Steps:

• Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
• Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
• Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

GRILLED FONTINA, SALAMI, AND ROASTED PEPPER SANDWICHES

Steps:

• Preheat broiler.
• On a baking sheet toast both sides of bread about 3 inches from heat until surface is crisp and spread one side with mustard. Divide salami among toast and top with roasted peppers. Cover peppers with Fontina and broil sandwiches until cheese is melted, about 1 minute.