GRILLED CAPONATA
Steps:
- Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
- Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
- Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
- Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
- Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams
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
GRILLED CAPONATA PANINI
The wide surface area of your grill is perfect for a big batch of summer vegetables. Even though everything cooks at once, each vegetable, from slender green onions to meaty eggplant, takes on just the right amount of char. Cut the vegetables lengthwise into planks (long, 1/2-inch-thick slices) so they'll be easier to maneuver. We blend some of the grilled sweet peppers and red onion with capers and olives for a smoky, Sicilian-inspired spread on the sandwiches. For toasty bread, let the cast-iron skillet heat on the grill while the vegetables cook before using the skillet to press the sandwiches.
Provided by Paige Grandjean
Time 40m
Yield Serves 4 (serving size: 1 sandwich)
Number Of Ingredients 22
Steps:
- To prepare vegetables, preheat grill to medium-high (about 450°F). Coat first 6 ingredients with cooking spray; arrange on grill grate. Grill green onions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Reserve 4 bell peppers and 4 red onion wedges; cut remaining vegetables into 2-inch pieces.
- Place chopped green onions, oil, juice, 1 tablespoon water, salt, 1/4 teaspoon black pepper, and garlic in a food processor; process until smooth. Combine grilled vegetables and green onion mixture in a bowl. Reserve 4 cups vegetable mixture for Farro Burrito Bowls and Grilled Vegetable Frittata.
- To prepare panini, place reserved 4 bell peppers and 4 red onion wedges in food processor with olives, capers, 1/2 teaspoon black pepper, and ground red pepper; process until smooth. Hollow out top and bottom halves of rolls, leaving a 1/2-inch-thick shell. Spread bell pepper mixture over bottom halves of rolls; top with remaining grilled vegetables, mozzarella, basil, and top halves of rolls.
- Coat grill grate with cooking spray. Place 2 sandwiches on grill; top with a cast-iron skillet. Grill 2 minutes on each side or until cheese melts. Repeat procedure with remaining 2 sandwiches.
Nutrition Facts : Calories 358, Carbohydrate 43 g, Cholesterol 17 mg, Fat 15.6 g, Fiber 4 g, Protein 12 g, SaturatedFat 4.2 g, Sodium 727 mg, Sugar 6 g
CAPONATA PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 panini
Number Of Ingredients 16
Steps:
- Preheat a panini grill.
- Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.
GRILLED FONTINA AND CAPONATA PANINI
Steps:
- Arrange 2 bread slices on work surface. Top each bread slice with 1/4 of cheese, 3 tablespoons caponata and half of tomato. Sprinkle each with half of rosemary, then salt and pepper. Top with remaining cheese and bread. Brush top and bottom bread slices with oil.
- Heat large nonstick skillet over medium heat. Add sandwiches to skillet and grill until bread is golden brown and cheese melts, about 6 minutes per side.
- Transfer sandwiches to plates. Cut in half and serve hot.
GRILLED PORK AND FONTINA SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
- In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
- To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
PROSCIUTTO, FONTINA AND TOMATO GRILLED PANINI
This is one gooooood sandwich!! Because the class I received this recipe in was named "Breads from the Grill", this recipe is written to be prepared on a "grill". If you have a panini press or grill pan, you can use them also. You will need a "weight" if making this on a grill or grill pan, such as a cast iron skillet or a foil wrapped fire brick.
Provided by SkinnyMinnie
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to LOW.
- Whisk together the balsamic vinegar and olive oil in a small bowl.
- Using a serrated knife, carefully trim the top and bottom crusts off of the loaf of bread. You just want to create a flat surface exposing the "white" or inside of the bread, leaving as MUCH bread as possible for the sandwich.
- Cut the loaf horizontally into two 1/2 inch thick slices.
- Lightly brush the inside of each slice with the balsamic mixture.
- Place a single layer of cheese on the bottom half.
- Then add a layer of prosciutto, then tomatoes.
- Lightly salt and pepper to taste.
- Finish with another layer of sliced cheese and top with other half of bread, brushed half to the inside.
- Brush sandwich on both sides with olive oil.
- Oil the grill grates lightly with oil.
- Place the sandwich on the grill and place a weight on top. The weight presses the sandwich making deep grill marks.
- Close the lid and gill panini for about 3 min, until nice and golden brown with nice grill marks.
- Using a spatula, flip the panini over, place the weight back on top and grill for another 3 min or until the cheese has melted and itis a nice golden brown.
- Cut into triangles or rectangles, the size of 3 good bites and serve hot.
Nutrition Facts : Calories 652.8, Fat 41.4, SaturatedFat 11.3, Cholesterol 41.1, Sodium 967.9, Carbohydrate 53.4, Fiber 3.1, Sugar 6.3, Protein 17.2
GRILLED FONTINA, SALAMI, AND ROASTED PEPPER SANDWICHES
Categories Sandwich Mustard Pork Broil Super Bowl Quick & Easy Lunch Bell Pepper Fontina Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat broiler.
- On a baking sheet toast both sides of bread about 3 inches from heat until surface is crisp and spread one side with mustard. Divide salami among toast and top with roasted peppers. Cover peppers with Fontina and broil sandwiches until cheese is melted, about 1 minute.
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