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Reply
| | From:  Genie· (Original Message) | Sent: 3/20/2008 10:48 PM |
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Reply
| | | From: Genie· | Sent: 3/20/2008 10:49 PM |
Cheddar and Monterey Jack Panini
1 to 2 tablespoons mayonnaise or salad dressing
2 thick slices French bread, cut on an angle
1 slice Cheddar cheese
1 slice Monterey Jack cheese
2 thin slices ripe tomato
sprig of fresh basil leaves
freshly ground black pepper
1 to 2 tablespoons of butter
Spread mayonnaise on 1 side of each slice of bread. Layer cheeses, tomato and basil leaves on bread. Add pepper to taste. Spread butter on the outside of bread slices and grill until cheese melts.
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Reply
| | | From: Genie· | Sent: 3/20/2008 10:50 PM |
| Grilled Beef and Onion Panini Grill this sweet, but tangy, sandwich for a casual meal.
3/4 cup thinly sliced red onion
3/4 cup thinly sliced white or yellow onion
2 tablespoons honey
1 tablespoon country-style Dijon mustard
1 tablespoon cider vinegar
2 tablespoons LAND O LAKES® Butter, softened
8 slices rye bread
1/2 pound thinly sliced deli roast beef
8 (3/4-ounce) slices LAND O LAKES® Deli American Cheese Place red onion, white onion, honey, mustard and vinegar in 2-quart saucepan. Cook over medium heat, stirring occasionally, until onions are tender and lightly caramelized (8 to 10 minutes).
Butter 1 side of each bread slice; top unbuttered-side of 4 bread slices with 1/4 roast beef, 1 slice cheese and 1/4 onion mixture. Top with remaining bread slices, buttered-sides up.
Heat 10-inch skillet or griddle on medium heat. Place sandwiches in skillet. Cook, turning once, until cheese is melted and bread is toasted (2 to 3 minutes).
Makes 4 sandwiches.
TIP: Sandwiches can be grilled using charcoal, gas grill or a Panini maker. Prepare grill; heat until coals are ash white. Place sandwiches on grill. Grill, turning once, until cheese is melted and bread is toasted (about 1 to 2 minutes per side). Watch carefully.
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Reply
| | | From: Genie· | Sent: 3/20/2008 10:50 PM |
Grilled Chicken Caesar Melt (Panini)
2 slices French bread (slices are about 5 inches across and about 3 inches in depth)
2 tablespoons prepared Caesar dressing
2 slices (1 ounce each) white cheddar (yellow cheddar may be used as a substitute)
1 small, grilled, boneless chicken breast (3 ounces) or 2 slices of deli chicken
1 tablespoon freshly grated Parmesan cheese
1 tablespoon butter
Spread 1 tablespoon of the Caesar dressing on 1 side of each slice of bread. Place spread side down. Place 1 slice of white Cheddar on each slice. Top cheese with freshly grilled chicken fillet or 2 slices of deli chicken.
Sprinkle with the grated Parmesan cheese. Close sandwich. Melt 1 tablespoon butter in skillet or griddle* over moderate heat. Cook sandwich, on both sides, until golden brown.
Makes 1 sandwich.
Serving Size: 1 sandwich
Calories: 760
Protein: 43g
Fat: 46g
Carbohydrates: 41g
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Reply
| | | From: Genie· | Sent: 3/20/2008 10:51 PM |
Grilled Chicken and Provolone Panini
4 chicken breast halves, boneless and skinless
2 tablespoons (1/4 stick) butter, melted
2 teaspoons fresh sage, chopped, or 1/2 teaspoon dried
2 teaspoons fresh rosemary, chopped, or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
4 crusty rolls of choice, French, Italian, sourdough
1/3 cup balsamic vinaigrette dressing
2 cups (about 4 ounces) arugula, washed and dried
8 pieces (about 4 ounces) Prosciutto, thinly sliced
8 pieces (about 4 ounces) provolone, thinly sliced
Brush chicken breasts lightly with melted butter. Combine sage and rosemary and sprinkle on both sides of chicken. Season with freshly ground salt and pepper. Grill chicken breasts over charcoal grill in stove-top grill pan, or under broiler until firm to the touch. Transfer to plate and let cool approximately 10 minutes.
Slice rolls in half. Sprinkle bottom of each roll with vinaigrette. Divide arugula among the four rolls. Layer 2 slices of Prosciutto and 2 slices of provolone on each roll. Slice each chicken breast half crosswise into diagonal slices, about 1/2-inch thick and place on top of cheese. Drizzle more vinaigrette over chicken. Place top of roll on and press down gently so sandwich stays together. Tightly wrap each sandwich in plastic wrap and refrigerate until serving time.
Makes 4.
Recipe provided courtesy of the American Dairy Association.
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Reply
| | | From: Genie· | Sent: 3/20/2008 10:52 PM |
Bravo Grilled Steak Panini: 1 each 7 grain ciabatta bread brush melted herb butter 4oz top sirloin steak, grilled and sliced thin 3/4oz roasted red peppers, grilled, julienne 1 Tbsp steak vinaigrette 3/4 oz arugula 1 Tbsp Italian vinaigrette pinch of salt and pepper 2 Tbsp creamy horseradish dressing 4oz fries 1/2 tsp fresh rosemary, chopped 1/2 tsp grated parmesan/romano cheese blend Method: slice bread in half lengthwise and brush with herb butter griddle bread on both sides in a mixing bowl, combine steak, peppers and steak vinaigrette; place steak on a sizzle plate and place in oven to heat thoroughly spread 1 Tbsp creamy horseradish on each piece of bread place arugula on bottom piece of bread, top with warm steak and peppers, top piece of bread secure with two toothpicks and cut in half on a bias cook fries until golden brown; drain and place in a mixing bowl; toss with s&p, rosemary and parmesan cheese Steak Vinaigrette 2oz Extra Virgin Olive Oil 2 Tbsp chopped parsley 1 Tbsp chopped fresh thyme 1 Tbsp chopped fresh rosemary 1/4 tsp crushed red chili flakes 1/2 tsp Kosher salt In a mixing bowl, combine all ingredients Bravo Grilled Steak Panini:
1 each 7 grain ciabatta bread
brush melted herb butter
4oz top sirloin steak, grilled and sliced thin
3/4oz roasted red peppers, grilled, julienne
1 Tbsp steak vinaigrette
3/4 oz arugula
1 Tbsp Italian vinaigrette
pinch of salt and pepper
2 Tbsp creamy horseradish dressing
4oz fries
1/2 tsp fresh rosemary, chopped
1/2 tsp grated parmesan/romano cheese blend
Method:
slice bread in half lengthwise and brush with herb butter
griddle bread on both sides
in a mixing bowl, combine steak, peppers and steak vinaigrette; place steak
on a sizzle plate and place in oven to heat thoroughly
spread 1 Tbsp creamy horseradish on each piece of bread
place arugula on bottom piece of bread, top with warm steak and peppers, top
piece of bread
secure with two toothpicks and cut in half on a bias
cook fries until golden brown; drain and place in a mixing bowl; toss with
s&p, rosemary and parmesan cheese
Steak Vinaigrette
2oz Extra Virgin Olive Oil
2 Tbsp chopped parsley
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
1/4 tsp crushed red chili flakes
1/2 tsp Kosher salt
In a mixing bowl, combine all ingredients | |
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Reply
| | | From: Genie· | Sent: 3/20/2008 10:53 PM |
Peach French Toast Panini with Prosciutto Di Parma
From Rosemary Chiariello, Gateways Inn & La Terrazza Restaurant
Finalist �?“Inn-Credible Breakfast Cook-Off�? Cooking Temp: 350 degrees F/ medium on Panini Grill
Prep Time: 20-25 minutes
Cooking Time: 10-15 minutes
Yield: 6 servings Ingredients: - 1 Cup Peaches - Sliced Sections
- 1/2 Cup Mascarpone or Cream Cheese
- 3 Tablespoons Confectioner’s Sugar
- 1/2 Teaspoon Ginger- powdered
- 6 pieces Panini bread - to slice in half, horizontally
- OR - 12 pieces Sliced plain white bread
- 6 whole, large eggs
- 1/2 Cup Whole Milk
- 1/4 Teaspoon Cinnamon - Ground
- Peaches - Sliced Sections 18 pieces
- 12-18 pieces Prosciutto, or Sliced Ham
To Garnish: - Peaches - Sliced Sections 24 pieces
- Fresh Berries 18 each
- 6 Sprigs Fresh Mint
Preparation/Directions: - Make filling: Place peaches(1 cup), the mascarpone or cream cheese, sugar & ginger in food processor, and mix until smooth. Refrigerate mixture.
- Trim the Panini bread to square and slice in half horizontally. Lay out bread cut side up, and spread the filling generously on each piece of bread, as if preparing a sandwich. Top one side with 3 peach pieces, and place other side on top, filling sides together.
- Prepare egg dip: In large separate bowl whisk together eggs, milk & cinnamon.
- Place Panini into the egg dip, covering all over. Note: you may need to hold the bread together with toothpicks.
- Grill on pre-heated Panini grill, until golden browned, and the cheese filling is soft & running. Remove from grill & cut diagonally, into triangles.
- Place onto serving plates, along with 2 or 3 slices of Prosciutto or cooked ham. If using Prosciutto, there is no need to cook it. For ham- cook in oven at 350F, under broiler, or in skillet on stovetop, until golden browned at edges- 5-10 minutes.
- Garnish each plate with peaches, berries, & mint. Serve with Maple Syrup.
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Reply
| | | From: Genie· | Sent: 3/20/2008 10:53 PM |
Fajita Panini with Chipotle Mayonnaise | Recipe courtesy Emeril Lagasse, 2004 | | Show: | Emeril Live | | Episode: | Bread to Begin | | |  | | | | 1 pound top round sirloin, sliced into 1/4-inch wide strips
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
1/4 cup plus 2 teaspoons vegetable oil
1 medium onion, halved and thinly sliced
1/2 green bell pepper, seeds and stem removed and sliced into 1/4-inch wide strips
1/2 red bell pepper, seeds and stem removed and sliced into 1/4-inch wide strips
1/2 yellow bell pepper, seeds and stem removed and sliced into 1/4-inch wide strips
1/2 teaspoon minced garlic
1/4 teaspoon salt
Pinch ground black pepper
8 pieces panini bread, cut in 1/2
1 recipe Chipotle Mayonnaise, recipe follows
4 ounces shredded Pepper Jack cheese
Pico de Gallo, for garnish
Fresh cilantro sprigs, for garnish Place the sirloin strips, smashed garlic, kosher salt, pepper, lemon juice, and cumin in a plastic zip-top bag or container and marinate at room temperature for 30 minutes. Drain and discard the liquid off of the marinated steak, remove and discard the garlic cloves and set aside. Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the onions and cook, stirring, 2 minutes. Add the reserved steak and the bell peppers and cook, stirring 2 minutes. Add the minced garlic and cook an additional 1 to 2 minutes, or until the steak is at the desired degree of doneness. Season with 1/4 teaspoon of salt and the pepper, remove from the heat and set aside. Spread 1 tablespoon of the Chipotle Mayonnaise over each half of the panini bread. Divide the steak, onion, and pepper mixture over 4 pieces of panini bread. Top with shredded cheese and the other panini half. Heat a panini press or grill pan over high heat. Spread 1 teaspoon of vegetable oil over the top of each panini and 1 tablespoon over the bottom of each panini. When the panini press or grill pan is hot, place the paninis onto the hot surface and cook 1 to 2 minutes, or until the cheese is melted and the sandwich is golden brown. If using a grill pan, place the sandwich onto the hot surface, place a skillet on top of the sandwich and firmly press down on the skillet to flatten the sandwich. You will need to turn the panini over and repeat the process for another 1 to 2 minutes. Serve hot. Chipotle Mayonnaise:
1/2 cup plus 2 tablespoons mayonnaise
1 chipotle pepper in adobo, seeds removed and roughly chopped (about 2 teaspoons)
2 teaspoons adobo sauce
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon dried crushed oregano Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds. Transfer to a clean container and refrigerate until ready to use or serve. Yield: about 3/4 cup
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Reply
| | | From: Genie· | Sent: 3/20/2008 10:54 PM |
Paula Deen Special Panini | Recipe courtesy Paula Deen | | | | | | 1 ciabatta loaf
4 tablespoons white truffle butter
1/2 head shredded romaine lettuce
8 thin slices hot sopressata (recommended: Calabrese)
4 thick slices mozzarella (recommended: Arthur Ave Italian Deli Fresh Homemade)
4 thin slices prosciutto Di Parma (recommended: Arthur Ave Italian Deli)
1/2 head sliced radicchio
1 jar diced sun-dried peppers (not tomatoes)
4 to 6 torn basil leaves
Drizzle unfiltered Sicilian extra-virgin olive oil
Drizzle homemade reduced balsamic vinegar or store bought
Salt
Pepper
Panini grill
Heat panini grill. Slice ciabatta bread in half. Over a preheated hot grill or under broiler, using tongs, grill bread until grill marks appear about 2 to 4 minutes. Using a rubber spatula spread 4 tablespoons of white truffle butter on bread. Layer lettuce, sopressata, mozzarella, prosciutto, radicchio, sun-dried peppers, and basil leaves. Drizzle olive oil and balsamic vinegar and add salt and pepper, to taste. Cover sandwich with top piece of bread and cut into 4 equal pieces. Place sandwich on panini press until bread is toasted and cheese is melted about 5 minutes. Remove from grill and serve.
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Reply
| | | From: Genie· | Sent: 3/20/2008 10:55 PM |
Turkey/Cranberry/Dressing Panini 2 thick slices day old bread (or 1 loaf), such as ciabatta
Cold gelatinous gravy
Turkey breast, sliced
Turkey stuffing
Cranberry sauce
Kosher salt and freshly ground black pepper
3 sage leaves, chopped fine
Butter, softened
Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry sauce, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry sauce on the other slice of bread. Butter each side of the sandwich on the outside, then toast on a preheated Panini grill, sandwich grill or in a cast iron skillet, pressing them firmly on each side golden brown.
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Reply
| | | From: Genie· | Sent: 10/16/2008 8:47 PM |
| Roast Beef Panini with Red Peppers
A twist to your typical roast beef sandwich.
8 slices crusty Italian bread, cut in 1/2" thick slices
8 slices deli roast beef
4 slices mozzarella cheese
1 container (8-10 oz.) roasted peppers, drained, rinsed and chopped
2 TB pimiento stuffed green olives, diced
Extra virgin olive oil, for brushing
Make four sandwiches with bread, roast beef, cheese, and a sprinkling
of diced roasted peppers and olives.
Heat a nonstick griddle, skillet or George Foreman grill, to medium heat.
Brush sandwiches on both sides with olive oil. Grill sandwiches 2 to 4
minutes on
each side. Or on the George Foreman Grill for a total of 4 minutes.
Cut sandwiches in half and serve immediately.
Serves 4.
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