BASIC GRILLED PANINI
This is a great grilled sandwich! Panini get their character or distinct look from the grill marks on the sandwich. I serve it with soup or even salad. This is the basic recipe. Enjoy!
Provided by ERRINL
Categories Main Dish Recipes Pork Ham
Time 16m
Yield 1
Number Of Ingredients 8
Steps:
- Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
- Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.
Nutrition Facts : Calories 802.2 calories, Carbohydrate 26.7 g, Cholesterol 117.9 mg, Fat 63.2 g, Fiber 2.6 g, Protein 32.2 g, SaturatedFat 19.9 g, Sodium 1839.8 mg, Sugar 2 g
ITALIAN PANINI
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf.
- Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches
- Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes.
- Transfer the panini to a cutting board and slice in half. Serve immediately.
GRILLED ITALIAN PANINI
Stuffed with salami, tapenade and roasted peppers, this loaf makes a special lunch, ready in half an hour.
Provided by Betty Crocker Kitchens
Categories Lunch
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Cut a circle 1/2 inch from edge of bread, cutting 2 inches down into loaf but not all the way through. Remove center of bread loaf and set aside. Arrange salami inside bread loaf; top with peppers, tapenade and cheese. Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil.
- Cover and grill loaf 4 to 6 inches from low heat 15 to 20 minutes, turning once, until cheese is melted.
- Brush olive oil over top of loaf. Cut loaf into 4 wedges.
Nutrition Facts : Calories 485, Carbohydrate 62 g, Cholesterol 45 mg, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1390 mg
TUSCAN GRILL PANINI
Mix up weeknight dinner with this delicious alternative your family will love.
Categories grill Tuscan italian Panini sandwich mozzarella zucchini red pepper chicken cheese
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Reserve 1 tablespoon dressing; pour remaining dressing over chicken and vegetables in a shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 minutes to marinate.
- Heat panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 minutes, or until chicken is done (165 degrees F) and vegetables are crisp-tender, turning chicken after 5 minutes and stirring vegetables occasionally.
- Fill bread slices with chicken, vegetables, cheese, and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 minutes, or until golden brown.
GRILLED TUSCAN CHICKEN PANINI
Make and share this Grilled Tuscan Chicken Panini recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine mayonnaise, basil, 1 tablespoon lemon juice, and 1 teaspoon garlic. Cover and refrigerate at least 2 hours.
- In a large resealable plastic bag, combine olive oil, remaining 3 tablespoons lemon juice, remaining 3 teaspoons garlic, Italian seasoning, salt, and pepper. Add chicken; seal bag and toss gently to combine. Refrigerate for 1 hour.
- Heat a medium skillet over medium-high heat. Remove chicken from bag, discarding marinade. Cook chicken until browned on both sides and cooked through, about 5 minutes per side.
- Preheat panini press to medium-high heat. Spread mayonnaise mixture on cut sides of bread. On bottom half of bread, layer chicken, tomato, avocado, cheese, and top half of bread. Cut sandwich into fourths or sixths. Cook on panini press according to manufacturer's instructions. Serve immediately.
Nutrition Facts : Calories 751.2, Fat 57.3, SaturatedFat 12.2, Cholesterol 100.4, Sodium 1331.2, Carbohydrate 26.6, Fiber 7.3, Sugar 5.8, Protein 36.6
TUSCAN GRILL PANINI
Make and share this Tuscan Grill Panini recipe from Food.com.
Provided by Kraft Natural Cheese
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich per serving, 2 serving(s)
Number Of Ingredients 7
Steps:
- RESERVE 1 tablespoons dressing; pour remaining over chicken and vegetables in shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 minute to marinate.
- HEAT Panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 minute or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 5 minute and stirring vegetables occasionally.
- FILL bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 minute or until golden brown.
- Shortcut: Substitute 1 drained 7-oz. jar roasted red peppers for the marinated cooked fresh pepper strips.
- Use Your Skillet: If you don't have a Panini maker, cook sandwiches in a skillet instead. Spray large skillet with cooking spray. Heat on medium heat. Add sandwiches; cook 5 minute on each side or until golden brown on both sides, occasionally pressing down on sandwiches with back of spatula to flatten slightly.
Nutrition Facts : Calories 266.9, Fat 4.7, SaturatedFat 1.1, Cholesterol 72.6, Sodium 372.5, Carbohydrate 25.5, Fiber 3, Sugar 4.3, Protein 29
TUSCAN GRILL PANINI
Mix up weeknight dinner with this delicious alternative your family will love.
Provided by Kraft
Categories Kraft Natural Shredded Cheese
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Reserve 1 tablespoon dressing; pour remaining over chicken and vegetables in shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 min. to marinate.
- Heat panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 min. or until chicken is done (165 degrees F) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally.
- Fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 min. or until golden brown.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 32.5 g, Cholesterol 98.3 mg, Fat 34.1 g, Fiber 3 g, Protein 36.3 g, SaturatedFat 7.6 g, Sodium 979.3 mg, Sugar 7.4 g
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