MOZZARELLA PANINI
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 3
Number Of Ingredients 6
Steps:
- Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat.
- Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.
- Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.
PROSCIUTTO AND MOZZARELLA PANINI
Provided by Emeril Lagasse
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
- Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
- Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
- Photograph my Andrew Mccaul
GRILLED VEGETABLE AND MOZZARELLA PANINI
Provided by Marge Perry
Categories Sandwich Cheese Kid-Friendly Back to School Lunch Mozzarella Eggplant Bell Pepper Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.
CAPRESE PANINI (MOZZARELLA, TOMATOES AND BASIL)
Make and share this Caprese Panini (Mozzarella, Tomatoes and Basil) recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an electric panini maker according to the manufacturer's instructions.
- Brush one side of each bread slice with olive oil.
- Lay the slices, oiled side down, on a clean work surface.
- Spread the top of each slice with 1 Tbs mayonnaise.
- Place the cheese on one slice and top with the tomato slices.
- Drizzle with the vinegar and season with salt and pepper.
- Top with the basil, then with the other bread slice, oiled side up.
- Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
- Transfer the sandwich to a cutting board and cut in half.
- Serve immediately.
- Serves 1.
PESTO, MOZZARELLA AND TOMATO PANINI
Calling all panini lovers! With thick, juicy tomatoes and creamy mozzarella, our tomato and mozzarella panini will make you feel like you're walking the streets of Italy-with a warm, mozzarella panini in hand. Ready in 20 minutes, our panini recipe will likely become a household favorite given it's a perfect lunch or dinner option and vegetarian friendly. Quick warning, be prepared to make this pesto panini again and again. It's just that good, we think you'll love it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat closed contact grill 5 minutes.
- Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
- When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.
Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 4 g, TransFat 0 g
ROASTED RED PEPPER PANINI
No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
- Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
- To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
- To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g
GRILLED VEGETABLE AND MOZZARELLA PANINI
Provided by Food Network
Yield 4 panini
Number Of Ingredients 10
Steps:
- Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
- Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
- Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.
TOMATO, MOZZARELLA & PESTO PANINI
A delicious recipe from Ina Garten's cookbook, Barefoot Contessa at Home. If you don't have a panini press, that's okay, just place in a skillet with a heavy weight on top(foil covered brick, or heavy cast iron skillet, etc.) Enjoy!
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a panini grill machine or a heavy skillet.
- Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.
- Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.
- Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter.
- Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).
- Cut the sandwiches in half and serve warm. Enjoy!
- Note:.
- This is also excellent with a slice of roasted red bell pepper in it!
CAPRESE PANINI
A favorite salad get its turn in a sandwich.
Provided by MomMatula
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.
- Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.
- Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.
Nutrition Facts : Calories 647.8 calories, Carbohydrate 35.9 g, Cholesterol 63.8 mg, Fat 42.2 g, Fiber 3.2 g, Protein 32.6 g, SaturatedFat 14.5 g, Sodium 1214.5 mg, Sugar 4.3 g
MOZZARELLA & PROSCIUTTO PANINI
In ten minutes go Italian with a mouthwatering mozzarella and prosciutto panini
Provided by Sara Buenfeld
Categories Brunch, Lunch, Main course, Side dish, Snack, Supper
Time 10m
Yield Makes 2 sandwiches
Number Of Ingredients 6
Steps:
- Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
- Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.
Nutrition Facts : Calories 622 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 7.97 milligram of sodium
MOZZARELLA AND HAM PANINI
This is a scrumptious lunch, using ham or any other Italian meats.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
- Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly.
- Bake panini, pressing down top baking sheet once or twice during baking, until cheese has melted and sandwich is golden, 20 to 25 minutes. Cut into 4 pieces, and serve with Cherry Tomato Salad.
Nutrition Facts : Calories 458 g, Fat 21 g, Protein 25 g
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