Thick As A Brick Panini Recipes

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MONTANA PANINI



Montana Panini image

What is it? It's a grilled BCT (bacon, cheese and tomato) with a bonus of turkey on sourdough and a special avocado dressing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

1/4 cup ranch dressing
1 small avocado, pitted, peeled and mashed
12 slices sourdough bread, 1/2 inch thick
3 tablespoons butter or margarine, softened
3/4 lb thinly sliced cooked turkey (from deli)
12 slices turkey bacon, crisply cooked and broken in half
1 large tomato , sliced
6 slices (1 oz each) Colby-Monterey Jack cheese

Steps:

  • In small bowl, mix ranch dressing and avocado.
  • Spread 1 side of each bread slice with butter. On work surface, place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing mixture. Top with remaining bread slices, butter sides up.
  • In 12-inch skillet, place sandwiches. Cover and cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 1660 mg

THICK AS A BRICK...... PANINI



Thick As a Brick...... Panini image

The main reason for posting this recipe is that I want to share this cooking method for Panini with you. This easy trick will give you a perfect Panini as an end result and you don't have to have a special grill.....just a brick wrapped in aluminum foil!!! Use this or your own favorite Panini recipe, mix and match ingredients or use whatever you have at hand.

Provided by PetsRus

Categories     Lunch/Snacks

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 10

2 tablespoons mayonnaise
1/2 tablespoon mustard
1 tablespoon fresh herb, chopped (or some dried bruchetta herbs)
2 slices sourdough bread (thick slices)
6 slices gruyere cheese
4 slices cooked turkey breast
4 -6 slices tomatoes
6 slices salami
4 -6 slices mozzarella cheese
1 -2 tablespoon olive oil (depending on the size of the bread) or 1 -2 tablespoon canola oil (depending on the size of the bread)

Steps:

  • You will also need: 1 brick wrapped in aluminum foil.
  • Mix together the mayonnaise, mustard and herbs.
  • Spread on one side of the bread slices.
  • Build your sandwich in this order: Gruyere, turkey, tomato, salami and end with the mozzarella.
  • Heat one tablespoon of oil, medium heat, in a frying pan that is large enough to hold the bread, add the bread to the pan and place the brick on top.
  • Fry for 3 to 5 minutes, make sure the heat is not too high, you don't want to burn the bread.
  • Remove the brick and bread from the pan, and add the other tablespoon of oil.
  • Return the bread to the pan to brown the other side, place the brick on top again and continue to fry until browned to your liking.
  • Remove the brick...and serve!

Nutrition Facts : Calories 2047.2, Fat 142.3, SaturatedFat 66.5, Cholesterol 394.5, Sodium 4144.5, Carbohydrate 83.3, Fiber 5, Sugar 8.6, Protein 107.9

PANINI UNDER A BRICK



Panini Under a Brick image

Provided by Food Network

Time 20m

Number Of Ingredients 14

4 par-baked ciabatta rolls
1 pound left-over roast pork
1/2 pound smoked ham or Canadian bacon
4 slices smoked provolone cheese
Olive salad (recipe to follow)
2/3 cup chopped green olives
1 teaspoon Sambal Oelek
2 tablespoons, chopped dill pickles
1 rib celery, chopped
1 cup cabbage, sliced thin then roughly chopped
1 heaping tablespoon finely minced onion of your choice
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley

Steps:

  • Mix everything in a bowl, cover and refrigerate until ready to make sandwiches.
  • Assembly
  • Pre-heat the oven to 400 degrees F. Slice the ciabattas in half and layer 1/4 of the roast pork into each, followed by 1/4 of the ham, then cheese (if using) and finished with the olive salad. Put the top on each ciabatta and wrap each one individually in foil. Place the sandwiches on a baking tray, place a slight smaller baking tray then place foil-wrapped brick on top of sandwiches (you will need 2 bricks). Bake for about 20 minutes until the sandwiches are crunchy on the outside, gooey in the middle. Unwrap immediately and serve.
  • Cooking Under a Brick
  • Cooking anything under a brick sounds odd at first, but it's really a useful tool for sandwiches, boneless chicken pieces, burgers, steaks, even shrimp-anything that is dense enough not to fall apart beneath the weight of the brick (which typically weighs about 4 1/2 pounds). What the brick does for chicken breast is compress the chicken so that it cooks uniformly, making all surface area golden and crispy. A foil wrapped brick is great to use on sandwiches in place of a Panini press because it does the same thing as the expensive appliance. Using a brick as a Panini press works great in a small toaster oven, too.

BISTRO BREAKFAST PANINI



Bistro Breakfast Panini image

I tried an omelet that contained brie, bacon and apples and thought it would be tasty as a breakfast panini-so I created this recipe! -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

6 bacon strips
1 teaspoon butter
4 large eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set., Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches. , Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 710 calories, Fat 44g fat (22g saturated fat), Cholesterol 522mg cholesterol, Sodium 1510mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein.

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