Bellissimo Panini Food

BELLISSIMO PANINI

Bellissimo Panini image

You do not need a panini press to make this sandwich, just use a skillet. From the cookbook "Delizioso: Panini the Italian Way"

Provided by Vicki in CT

Categories Lunch/Snacks

Time 14m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large red bell pepper, cored, seeded and thinly sliced
1/2 small red onion, peeled and thinly sliced
1 teaspoon extra virgin olive oil
4 ciabatta rolls, split
1/4 cup garlic-infused olive oil
salt and pepper (to taste)
1/2 lb prosciutto, sliced thinly
1/4 lb provolone cheese, thinly sliced
1 cup arugula
1 tablespoon extra virgin olive oil

Steps:

In a small saute pan over medium heat saute pepper and onion in 1 tsp olive oil until onion is translucent and pepper is softened.
Brush each cut side of the rolls with garlic olive oil and lightly salt and pepper.
Assemble sandwiches using prosciutto, cheese, arugula, and sauteed vegetables. Lightly brush outside of assembled sandwiches with remaining olive oil.
Cook until done, about 4-8 minutes.

Nutrition Facts : Calories 276.6, Fat 25.8, SaturatedFat 7.4, Cholesterol 19.7, Sodium 253.3, Carbohydrate 4.1, Fiber 1.1, Sugar 2.4, Protein 7.9

GREEK MARINATED CHICKEN PANINI WITH PESTO

Greek Marinated Chicken Panini With Pesto image

Excellent tasting panini. I recommend using a panini press but if you don't have one then you can use two cast iron skillets. This is a recipe i came up with on a whim and it tasted great.

Provided by ncage

Categories Lunch/Snacks

Time 6m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 slices whole grain bread
2 boneless chicken breasts
1 (8 ounce) bottle marinated artichoke hearts
4 slices swiss cheese
8 teaspoons of bail pesto sauce
1/2 cup extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon lemon pepper seasoning
1 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
3 garlic cloves, minced
1 lemon, juice and zest of

Steps:

Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

Nutrition Facts : Calories 650.1, Fat 44, SaturatedFat 11.2, Cholesterol 72.2, Sodium 668.2, Carbohydrate 37.3, Fiber 7.5, Sugar 5.4, Protein 30.4

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