TOMATO MOZZARELLA PAN BAGNAT
Provided by Ina Garten
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside.
- Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend.
- Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.
CHOCOLATE FRENCH TOAST PANINI
Treat your family with this distinctive Italian dish! Enjoy these grilled sandwiches filled with chocolate and hazelnuts - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Spray closed medium-size contact grill with cooking spray; heat for 5 minutes. Spread 1 tablespoon hazelnut spread over 1 side of each bread slice. Sprinkle 6 slices evenly with hazelnuts. Top each with second bread slice, making 6 sandwiches.
- In shallow bowl or pie plate, beat half-and-half, eggs and vanilla until well blended.
- Dip 3 of the sandwiches into egg mixture, turning to coat both sides. When grill is heated, place sandwiches on grill. Close grill; cook 2 to 3 minutes or until golden. Repeat with remaining sandwiches. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 465, Carbohydrate 53 g, Fat 4, Fiber 4 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 321 mg
TOASTED PROVENçAL PANINI (SANDWICH)
From the boursin cheese website. Haven't tried it yet, but sounded good so posting for safe keeping.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread boursin cheese on one slice of bread.
- On other slice of bread spread tapenade.
- Prepare sandwich by layering tomato and ham.
- Close sandwich.
- Drizzle oil on outside of bread.
- Grill in skillet or panini press.
Nutrition Facts : Calories 376.2, Fat 16.7, SaturatedFat 5.9, Cholesterol 79.9, Sodium 394.6, Carbohydrate 27.7, Fiber 1.9, Sugar 3.8, Protein 27.2
GRILLED EGGPLANT PROVENCAL PANINI
Make and share this Grilled Eggplant Provencal Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the sandwich grill.
- In a small bowl, stir the olive oil and garlic together.
- Brush both sides of the eggplant slices with 1 tablespoon of the garlic oil.
- Put the eggplant in the grill; close the top plate, and cook until the eggplant is tender and grill marked, 3-5 minutes.
- Season to taste with salt and pepper.
- Transfer to a plate and set aside (the eggplant can be grilled up to 3 hours ahead and kept at room temperature, or covered and refrigerated for up to 24 hours; if refrigerating, return to room temperature before assembling the panini).
- Keep the sandwich grill on and wipe clean the grill plates.
- Place the rolls, cut side down, on a work surface and brush the crust sides of the rolls with the remaining 1 tablespoon garlic oil.
- Turn and spread cut sides of the rolls with tapenade, dividing it evenly, then layer 1/4 of the cheese, half of the eggplant, and 2 tomato slices over the tapenade on the bottom half of each roll.
- Divide the remaining cheese on top.
- Cover with the top halves of the rolls, tapenade side down, and press to pack gently.
- Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the eggplant is hot, and the cheese is melted, 3-5 minutes.
- Cut each sandwich in half on the diagonal and serve immediately.
Nutrition Facts : Calories 460.4, Fat 25.9, SaturatedFat 7.9, Cholesterol 33.6, Sodium 589.5, Carbohydrate 41.1, Fiber 4.3, Sugar 7.9, Protein 17.3
PIZZA PANINI SANDWICH RECIPE BY TASTY
Feed the hungry campers with this easy giant panini!
Provided by Hitomi Aihara
Categories Lunch
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill or campfire to medium heat.
- Make the garlic butter: Add the butter, oregano, garlic powder, and red pepper flakes to a small bowl and stir to combine.
- Slice the French loaf almost all the way in half lengthwise, leaving a long side still attached like a hot dog bun.
- Open the bread and spread the pizza sauce liberally over both sides. Lay the sliced mozzarella on both sides of the bread. Lay half of the pepperoni slices over the mozzarella on the bottom half. Sprinkle with the shredded mozzarella, then top with the remaining pepperoni. Sprinkle the Parmesan and basil over the pepperoni, then gently bring both sides of the bread up together to close.
- Brush to top and bottom of the loaf with the garlic butter, then double wrap the sandwich in aluminum foil.
- Set the sandwich on the grill or campfire over medium heat. Place a cast-iron or other heavy skillet on top to press down. Cook the sandwich for 5 minutes, then flip and cook for 5 minutes more, until the outside of the bread is crisp and the cheese is melted.
- Let sandwich cool for a few minutes before carefully unwrapping. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 35 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams
CUBANO PANINI SANDWICH RECIPE BY TASTY
Here's what you need: french bread, yellow mustard, swiss cheese, dill pickles, honey ham, pulled pork
Provided by Hitomi Aihara
Categories Lunch
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a grill or campfire to medium heat
- Slice the French loaf almost all the way in half lengthwise, leaving a long side still attached like a hot dog bun.
- Open the bread and spread mustard liberally on both sides. Lay the Swiss cheese slices on both sides of the bread. Lay the pickles over the Swiss slices on the bottom half of the bread. Layer the ham slices and pulled pork over the pickles, then gently lift the top side of the bread to close the sandwich. Double wrap the sandwich in aluminum foil.
- Set the sandwich on the grill over medium heat. Place a cast-iron or other heavy skillet on top to press down. Cook the sandwich for 5 minutes, then flip and cook for 5 minutes more, until the outside of the bread is crisp and the cheese is melted.
- Let sandwich cool for a few minutes before carefully unwrapping. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 261 calories, Carbohydrate 39 grams, Fat 5 grams, Fiber 2 grams, Protein 12 grams, Sugar 13 grams
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