The Classic Panini Recipes

CLASSIC REUBEN PANINI

Classic Reuben Panini image

A mouthwatering classic-corned beef piled on top of tangy sauerkraut, with Thousand Island dressing and melted Swiss cheese grilled on rye bread.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter, softened
8 slices rye bread
1/4 cup Thousand Island dressing
1 cup sauerkraut, drained, squeezed dry (from 14.5-oz can)
1/2 lb corned beef, thinly sliced
8 slices Swiss cheese

Steps:

Heat closed contact grill 5 minutes.
Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.

Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 1630 mg, Sugar 3 g, TransFat 1 g

CLASSIC CHICKEN PANINI

Classic Chicken Panini image

Grilled sandwich dinner ready in just 20 minutes! Serve these classic chicken Panini topped with cheese, onion, tomato and muffins - perfect for Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon salt-free seasoning blend
1/4 cup fat-free mayonnaise or salad dressing
2 teaspoons white or flavored vinegar
1/2 teaspoon garlic powder
4 whole wheat English muffins, split
4 slices (3/4 oz each) fat-free mozzarella cheese product
4 thin slices red onion
1 plum (Roma) tomato, cut into 8 slices

Steps:

Heat closed medium-size contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder. Spread on English muffin halves. Place chicken on bottoms of English muffins. Top with cheese, onion, tomato and tops of muffins.
Place sandwiches on grill. Close grill, pressing to flatten sandwiches; cook 2 to 3 minutes or until sandwiches are toasted.

Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 80 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 5 g, TransFat 0 g

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.

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.

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