Duck Ham Taleggio And Mushroom Panini Food

TALEGGIO PANINI

Steps:

• Spread pasta sauce between 2 slices of crusty bread and top with taleggio cheese; cook in a buttered skillet or panini press.
• See all 50 recipes using pasta sauce.

MUSHROOM PAPPARDELLE WITH TALEGGIO CHEESE

Steps:

• Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
• Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
• Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.

DUCK-HAM-TALEGGIO-AND-MUSHROOM PANINI

Steps:

• Slice caps off stalks of mushrooms. Discard the stalks. Sauté the caps in oil and season with salt and pepper. Remove and drain on paper towels. Let cool. Adjust seasonings and dress to taste with oil and vinegar.
• Slice rolls. If the bread is too doughy, scoop out center.
• Lay about 8 slices of duck on bread. Cover with 2 tablespoons of mushrooms. Add 2 slices of cheese. Top with bread. Repeat for 4 sandwiches.
• If you own a panini press, use it. If not, use two sauté pans. Heat both pans and place sandwich in one and gently place other pan on top of the sandwich. Grill for 3 minutes and remove. Season to taste with olive oil, salt and pepper. Serve.

SAUTEED MUSHROOM, PROSCIUTTO, AND TALEGGIO PANINI

Steps:

• Heat the oil in a large saute pan over medium heat. Add shallot, and cook until soft and translucent, about 2 minutes. Raise heat to medium-high; add mushrooms. Cook, stirring occasionally, until they are soft, golden brown, and most of the juices have evaporated, about 8 minutes. Add thyme or oregano, and season with salt and pepper. Remove from heat.
• Preheat oven to 200 degrees. Heat a griddle or large cast-iron skillet over medium-low heat. Slice bread in half horizontally. Layer each of the bottom halves with mushroom mixture, prosciutto, and cheese. Cover with remaining top bread halves.
• Brush outer sides of bread with oil, spreading it to the edges. Place two sandwiches in skillet or on griddle, and weight with a sandwich press or the bottom of another skillet. Cook until golden brown on first side, 3 to 4 minutes; turn, and continue cooking until other side is golden and the cheese has completely melted, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven while making remaining sandwiches. Serve immediately.

TALEGGIO AND PEAR PANINI

Steps:

• Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
• While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.

PORTABELLA MUSHROOM PANINI

Steps:

• Preheat oven to 350.
• in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt.
• Place the mushroom slices on a baking sheet and brush with the mixture.
• Roast until the mushrooms are fork-tender, about 20 minutes.
• Brush the red pepper with the remaining tablespoon of olive oil.
• Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides.
• This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler.
• Put the pepper in a paper bag and close tightly to steam it.
• When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem.
• Slice the pepper into strips.
• To assemble the sandwiches, spread the ciabatta halves with mayo.
• Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches.
• Spread the remainder of the mayo on the other sides of the bread and serve immediately.

PORTOBELLO MUSHROOMS WITH TALEGGIO AND PESTO PANINI

Steps:

• Preheat a Panini grill.
• Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
• Slice open lengthwise.
• Spread the pesto on the inside of each roll.
• Brush the mushrooms with oil and drizzle with balsamic vinegar; season with salt and pepper and grill for 1-2 minutes in the preheated Panini press.
• Place the mushrooms on roll bottoms and top with the cheese; cover with roll tops.
• Brush both sides of the Panini with a little oil and grill in the preheated Panini grill for 2-3 minutes or according to the manufacturer's instructions.
• The bread should be golden brown and the filling warmed through.
• Serve with a dollop of grainy mustard on the side for dipping.