Stackermallow Dessert Panini Recipes

DESSERT PANINI

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!

SHEET-PAN PARTY PANINIS RECIPE BY TASTY

Steps:

• Pour half of the melted butter onto a large sheet tray, brushing it across the entire surface.
• Shingle 12 slices of the bread onto the sheet pan, making sure each slice overlaps and the bread reaches the edges.
• Preheat oven to 400°F (200°C).
• Place any fillings you choose onto the bread. You can mix and match any flavor combos you prefer!
• For the ham and cheese sandwich, place 2 slices of cheddar cheese on the bread, four slices of ham, and 2 more slices of cheddar cheese.
• For the chicken-bacon-ranch sandwich, place the shredded Monterey Jack cheese, 3 bacon slices, grilled chicken slices, and ranch dressing on the bread.
• For the roast beef and onion sandwich, sprinkle on the shredded cheddar cheese, sliced roast beef, and half of the sautéed onions.
• For the cheesesteak sandwich, add the provolone cheese, grilled steak, sautéed onions, and sautéed peppers.
• For the turkey-bacon-avocado sandwich, add the shredded mozzarella cheese, sliced turkey, 3 slices of bacon, and the avocado.
• For the tomato basil mozzarella, add the sliced fresh mozzarella cheese, sun-dried tomato, 3 tomato slices, salt, pepper, and chopped basil.
• After all your fillings are in place, shingle another 12 slices of bread on top of the fillings.
• Brush the bread with the remaining melted butter.
• Place a second sheet pan over all the sandwiches and press down. Place heavy objects that can withstand oven heat, such as heavy pots or pans, on top of the pan to press the sandwiches.
• Bake the sheet pan for 20 minutes or until the fillings have warmed through.
• Remove the heavy objects and the top sheet pan, and bake the pressed sandwiches for another 20 minutes or until the bread turns golden brown and crisps up.
• Remove the sandwiches from the oven, carefully flip the tray onto a large cutting board, and slice squares of sandwiches.
• Enjoy!

CHOCOLATE PANINI

Steps:

• Preheat a panini press according to manufacturer's instructions.
• Sprinkle the chopped chocolate onto one slice of the ciabatta, then place the other slice on top.
• Cook the panini in the preheated press until the ciabatta is golden brown and the chocolate has melted, 3 to 4 minutes.

STACKERMALLOW BROWNIES

Steps:

• Heat oven to 350ºF.
• Prepare brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray.
• Bake 20 min. Top with marshmallows; bake 10 min. or until marshmallows are puffed and golden brown.

STACKERMALLOW DESSERT PANINI

Steps:

• Spread 1 bread slice with peanut butter; top with bananas and marshmallows. Cover with remaining bread slice.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

PANINI-STACKED STICKS

Steps:

• In Italy, my favorite panini (sandwich) is made with ham (prosciutto di Parma) cheese (robiola) and arugula (rucola or rocket lettuce). You can eat it cold, or press it and grill it on a sandwich press or in a skillet. If you want to press it, put a heavy skillet on top of the sandwich as it cooks on a griddle or in a nonstick pan over medium heat. Cook just a minute or so on each side to crisp the roll and slightly warm the filling.
• To make the sandwich, split rolls and cover with provolone. Top with a few pieces of arugula and 2 or 3 thin slices of ham, set the top in place and press down. Cut sandwiches into 8 small cubes or grill to toast the roll, then cut. Stack 8 pieces or 1 panini on each stick, threading 2 hot peppers or 2 jumbo olives in among the panini pieces as you work. Repeat to make 4 (12-inch) panini-stacked sticks.

QUICK CLASSIC PANINI

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.

SWEET DESSERT PANINI

Steps:

• Preheat the grill to medium-low.
• Heat hazelnut spread, so that it lightly coats the back of a spoon.
• Spread all slices of bread with a thin layer of hazelnut spread.
• Apply banana slices to 4 pieces of bread and marshmallows to the remaining 4 pieces.
• Take 1 slice of bread with banana, and 1 with marshmallows and press them together, making a sandwich. Repeat.
• Apply a light layer of butter to each side of the sandwiches.
• Place each sandwich on the pre-heated grill for 2 minutes per side.
• Once cooked, cut each sandwich in half on the diagonal.
• Put sandwiches on a platter and dust with powdered sugar.

THE CLASSIC PANINI

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.