Grilled Panini Sandwiches Food

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BASIC GRILLED PANINI



Basic Grilled Panini image

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

1 tablespoon extra-light olive oil, or as needed
2 slices Italian bread
2 tablespoons mayonnaise
2 slices Cheddar cheese
3 slices deli ham, or more to taste
1 slice firm-ripe tomato
1 thin slice onion
cooking spray

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 PANINI SANDWICHES



Grilled Panini Sandwiches image

Found this recipe printed in a flyer at the market and I had fun with it adding things here and there. I give a list of suggestions for which vegetables to use as well as two different condiment spreads.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 25m

Yield 4 sandwiches

Number Of Ingredients 22

1 loaf fresh panini bread, sliced
4 ounces swiss cheese or 4 ounces mozzarella cheese, slices
3 sprigs of fresh flat-leaf Italian parsley or 3 sprigs fresh lovage
1 medium zucchini
1 small eggplant
1 medium yellow bell peppers or 1 medium orange bell pepper
1/2 cup sliced red onion
1 small summer squash
2 portabella mushrooms, stems removed
1/4 cup fresh basil leaf, stems removed and chopped finely (NOT dried basil)
1/4 cup plain yogurt or 1/4 cup mayonnaise
1/2 tablespoon fresh lemon juice
1/2 teaspoon greek dried oregano or 1 tablespoon fresh Greek oregano
1/4 teaspoon salt
fresh ground black pepper
1/4 cup Dijon mustard
1 garlic clove, minced and roasted if desired
2 tablespoons mayonnaise
1/4 teaspoon crushed fennel seed
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper

Steps:

  • Cut 8 slices of the panini bread.
  • Prepare the marinade. Set aside.
  • In small bowl prepare the basil dressing or Dijon mustard and mix well. The condiments can be made several hours in advance.
  • Slice the vegetables into uniform sizes.
  • Marinate the veggies in a shallow pan for an hour. Drain off the marinade and then grill the vegetables on each side for about 4-5 minutes, until tender yet crisp.
  • Spread one side of each sandwich slice with your choice of spread. Add the vegetables, next place 1 ounce of cheese and the parsley or lovage. Butter lightly the top and bottom of sandwich. Press down carefully on the sandwich and toast on grilll. Cut in half and serve.

Nutrition Facts : Calories 632.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 30, Sodium 965.9, Carbohydrate 74.5, Fiber 10.2, Sugar 16.7, Protein 20.6

ITALIAN GRILLED CHEESE SANDWICH (PANINI)



Italian Grilled Cheese Sandwich (Panini) image

Mmmm... mozzarella! Try this grilled cheese sandwich with the Italian twist! If you haven't tried it before, pesto is one of the best condiments to use on a hot sandwich. Instead of cooking the sandwiches in a skillet, you can use your panini press just as easily. This recipe is from a Canadian cheese magazine. Enjoy!

Provided by Nif_H

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 panini bread
6 1/2 ounces mozzarella cheese, sliced
1/4 cup fresh parmesan cheese, grated
1/4 cup pesto sauce
2 bell peppers, grilled and sliced (from the jar or homemade)

Steps:

  • Slice paninis in half. Spread pesto onto each half.
  • Evenly distribute both cheeses and peppers on four bottom halves and top with four top halves.
  • Heat skillet over medium-low heat.
  • Cook sandwiches approximately 5 minutes on each side while applying pressure to flatten them.
  • Sandwich is ready when bread is browned and cheese is melted.

GRILLED TURKEY PANINI SANDWICHES



Grilled Turkey Panini Sandwiches image

I first had one of these in the brewery in Grand Marais, Michigan in the Upper Peninsula of Michigan. I love these leftover turkey sandwiches, may also use chicken. I will also roast turkey breast when I get a craving for these sandwiches. May add more or take away the amounts of ingredients in the sandwich spread, they are guestimates, as I just dump and add to taste.

Provided by Michigan Dreamer

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

2 slices turkey breast
4 leaves red leaf lettuce
1 slice red onion
2 -4 slices tomatoes
2 -4 slices swiss cheese
1 cup mayonnaise
1 tablespoon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 dash cayenne pepper
1/2 teaspoon basil
1/2 teaspoon parsley
6 drops hot sauce
salt and pepper
1/2 teaspoon lemon juice, fresh squeezed

Steps:

  • Mix up the sandwich spread and let marinate a minimum of 4 hours.
  • Slice up all the vegetables and get them ready.
  • Grill the bread slices, add the turkey and swiss cheese til warm.
  • Place on a plate, add the vegetables, add sandwich spread, cut in half and enojoy!

Nutrition Facts : Calories 591.2, Fat 47.4, SaturatedFat 10.8, Cholesterol 56.3, Sodium 1015.2, Carbohydrate 34.6, Fiber 1.1, Sugar 9.9, Protein 10

GRILLED PORTABELLA SANDWICHES OR PANINI



Grilled Portabella Sandwiches or Panini image

Great vegetarian sandwich. Can make on outdoor grill, panini press, or skillet. These are even better the next day. From Jenny :)

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 medium portabella mushroom caps
2 vidalia onions, sliced
1/2 cup olive oil
4 garlic cloves, minced
salt and pepper, to taste
1 loaf Italian bread

Steps:

  • Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes.
  • Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time.
  • Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill.
  • Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down).
  • Cut into 6 pieces or so and serve.

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