ITALIAN GRILLED CHEESE WITH ROASTED PEPPERS AND SPINACH
Without a doubt, this has to be one of the best grilled cheese sandwiches I've ever had the pleasure of eating. The spinach and roasted peppers were the perfect complements to that flavorful cheese, and as it oozed from the sandwich I thought to myself, life just doesn't get much better than this. So when we talk about comfort food, we need to talk about this sandwich.
Provided by Chef Dennis Littley
Categories sandwich
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F
- Place sliced peppers in baking dish and drizzle 1 tablespoon of olive oil, and a sprinkle of sea salt and black pepper. Toss peppers so all are coated with oil and seasonings.
- Bake for about 30 minutes or until the peppers start to get dark. Remove from oven and allow to cool
- In a saute pan add 1 tablespoon of olive oil, chopped garlic and spinach. Sauté until spinach is wilted and has changed to a dark green color. Sprinkle with sea salt and black pepper. Allow to cool slightly
- Start building your sandwiches by placing four slices of sourdough bread on the counter
- Cover each slice of bread with a total of 4 cheese slices on each slice of bread. ( 2 to cover the bread, and two deep)
- Divide one half of the spinach on top of two slices of bread, leaving half of the spinach for later.
- Place 6- 8 slices of roasted pepper on the bread, varying the color so when it is cut you'll see both colors of peppers.
- Top these two slices with the remaining spinach.
- Top the two finished sandwiches halves, with the other piece of sourdough that you have cheese already on, with the cheese facing the spinach. (You should have a total of 8 slices of cheese on each sandwich, 4 on the bottom and 4 on the top)
- Melt the butter in a small pan over low heat, then add the finely chopped basil. Set aside till needed.
- Heat your grill pan on the stove top until it is hot enough to leave marks on the bread.
- Using a pastry brush, brush the basil-butter onto one side of the sandwich, and sprinkle with grated Romano cheese. Place the buttered side down on the pan.
- Turn heat down to medium, and cover the sandwich with a pot lid to keep the heat in and help the cheese to melt.
- After about 3-4 minutes check the bread on the pan to see how the color is. It should be toasted a dark golden brown.
- Brush butter on the side that is up, sprinkle with grated Romano cheese and turn it over to repeat the process of toasting the bread. (Use the pot lid again to help melt the cheese)
- After 3-4 minutes check that side, to see how the color is.
- If the cheese is not fully melted, turn the heat down to low and keep the lid covering the sandwich until the cheese has melted. Just be careful not to burn the bread.
- Slice the sandwich carefully with a serrated knife and serve immediately with a side salad.
Nutrition Facts : Calories 879 kcal, Carbohydrate 79 g, Protein 28 g, Fat 51 g, SaturatedFat 27 g, Cholesterol 120 mg, Sodium 1657 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
GRILLED CHEESE & TOMATO PANINI
Make and share this Grilled Cheese & Tomato Panini recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Coat a stovetop ridged grill pan or large nonstick skillet with nonstick cooking spray; heat over medium-high.
- Meanwhile, assemble panini; lay slices of bread on cutting board; top each with a slice of Cheddar.
- Place a tomato slice on top of 4 slices of cheese.
- Assemble to make 4 sandwiches.
- Cook 3-4 minutes, turning once halfway through.
- Press down with a spatula until cheese melts.
Nutrition Facts : Calories 182.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 29.4, Sodium 302.4, Carbohydrate 13.6, Fiber 0.8, Sugar 1.6, Protein 9
GRILLED CHEESE PANINI
Make and share this Grilled Cheese Panini recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Grill panini press at about 250°F for about five minutes.
- Be patient so all the cheese melts evenly.
- Then add cracked black pepper, pinch of Kosher salt and finish with truffle oil.
- NOTE: Don't cook with the truffle oil, it's much better to finish with it.
Nutrition Facts : Calories 307.5, Fat 21.4, SaturatedFat 13.5, Cholesterol 56.1, Sodium 1092, Carbohydrate 4.9, Sugar 0.3, Protein 23.6
ULTIMATE GRILLED CHEESE
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1-inch pieces.
- Meanwhile, combine the mayonnaise, mustard, parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!
- Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down.
- Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.
GRILLED VEGETABLE PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
- Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (about) extra-virgin olive oil
- 1/2 cup grated Parmesan
- In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
- Yield: 1 cup
- Prep Time: 10 minutes
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
15-MINUTE GRILLED HAM & CHEESE PANINI
You don't need a panini grill to make this 15-Minute Grilled Ham & Cheese Panini-it turns out just as deliciously in a skillet.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat panini grill.
- Fill bread slices with cheese, ham and onions to make 4 sandwiches.
- Mix mayo and seasoning until blended; spread onto outsides of sandwiches.
- Grill, in batches if necessary, 2 to 3 min. or until cheese is melted and sandwiches are golden brown.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
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