GRILLED MEXICAN PANINI
Try a new take on the American grilled cheese with a Grilled Mexican Panini. This turkey-chipotle panini features guacamole, turkey, chipotle aioli, .and habanero cheese.
Provided by My Food and Family
Categories Hot Sandwiches
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat panini grill.
- Spread cut sides of bolillos with guacamole, then aioli; fill with turkey and cheese.
- Grill 5 min. or until golden brown.
- Cut in half to serve.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
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
ITALIAN PANINI
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf.
- Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches
- Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes.
- Transfer the panini to a cutting board and slice in half. Serve immediately.
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
GRILLED BANANA AND NUTELLA PANINI
Steps:
- Place the bananas in a bowl and mash until smooth.
- Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.
- Heat the grill to medium-high.
- Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately.
MEXICAN GRILLED CHEESE SANDWICHES
A little salsa goes a long way in these quick, no-fuss sandwiches. Perked up with sweet peppers, they're tasty, fun and ideal on busy weeknights. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 402 calories, Fat 22g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 892mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
GRILLED CHICKEN QUESADILLAS
So tasty and so easy! Authentic Mexican appetizer or snack... also great to make for company because it is so simple! Another favorite with company and fun to make with your kids! For variations you can add jalapeno peppers, use steak instead of chicken, or use anything else you may want to experiment with. You can even substitute the insides with pepperoni, mozzerella cheese, green peppers, onions, mushrooms.... Flatten as above and serve pizza sauce for dipping! Think I might try to make pizza quesadillas for my next appetizer now!
Provided by Whats Cooking from
Categories Mexican
Time 20m
Yield 5 large quesadillas, 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat panini grill.
- Sprinkle Chicken breasts with Natures Season and coat with oil. Brown both sides of chicken on panini press of flat grill.
- Slice chicken into small cubes and put in bowl.
- Spray bottom of one flour tortilla and put sprayed side down on large plate.
- Sprinkle generously with shredded mexican cheeses all the way to the edges.
- Top with diced chicken breasts.
- Top with sliced green onions.
- Top with cilantro.
- For added kick you can add jalapeno peppers if desired.
- Top with second flour tortilla.
- Spray top of shell with Pam.
- Carefully move whole quesadilla onto heated grill.
- Flatten.
- When cheese starts oozing out of sides take off carefully and put into plate.
- Cut into 8 equal triangles with pizza cutter.
- Serve on plate with taco sauce, guacamole, and sour cream.
- Watch them disappear!
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