Grilled Cheese Tomato Panini With Crispy Apples Food

BASIC GRILLED PANINI

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.

GRILLED CHEESE & TOMATO PANINI

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.

GRILLED VEGETABLE PANINI

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

GRILLED TOMATO AND CHEESE

Steps:

• Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
• Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

GRILLED CHEESE PANINI

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.

GRILLED CHEESE & HONEY PANINI RECIPE

Steps:

• Preheat panini grill to medium-high heat (375 degrees).
• Brush melted butter onto outer sides of each slice of bread. Spread a thin layer of honey on the inside of one slice of bread. Top with slices of raclette (enough to cover bread, about 1/8″ thick). Place the other slice of bread on top, buttered side up.
• Grill sandwich for 3 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!

GRILLED CHEESE WITH TOMATO

Steps:

• Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.

GRILLED CHEESE TOMATO PANINI WITH CRISPY APPLES

Steps:

• Sprinkle half of cheese evenly over one of bread slices.
• Arrange tomato halves over cheese, covering bread slices evenly.
• Top with apple slices.
• Sprinkle with remainder of cheese.
• Top with remaining bread slice.
• Heat a non stick sauté pan and spray lightly with veggie oil.
• Place sandwich in pan and weigh top down by pressing a plate over sandwich,topped with a can.
• Sauté over low heat 3 to 4 minutes.
• Turn sandwich over and repeat process until bread is golden brown and cheese is melted.
• Slice in two and serve immediately.