PIMENTO CHEESE PANINI
Make and share this Pimento Cheese Panini recipe from Food.com.
Provided by Cinnamon Turtle
Categories Lunch/Snacks
Time 30m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir together cheddar, mayo, pimientos, cumin, chili powder, and cayenne in a bowl. Spread cheese mixture on six slices of bread; top with zucchini and remaining bread slices.
- Spray panini with cooking spray. Coat skillet or grill pan with cooking spray and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 2 minutes. Flip, replace weight, and cook 2 minutes more.
Nutrition Facts : Calories 335.9, Fat 17.8, SaturatedFat 8.9, Cholesterol 42.3, Sodium 569.8, Carbohydrate 30.4, Fiber 2, Sugar 4.3, Protein 14
O-M-G PIMENTO CHEESE PANINI
Make and share this O-M-G Pimento Cheese Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 19m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat panini grill to high.
- In a bowl, combine the pimentos, Cheddar, Monterey Jack, mayonnaise, pepper, salt, garlic powder, and paprika; taste and adjust seasoning, if needed.
- Brush one side of each bread slice with butter.
- Place two slices on a work surface, buttered side down, and spread evenly with pimento cheese.
- Cover with top halves, buttered side up, and press gently to pack.
- Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes.
- Serve immediately.
Nutrition Facts : Calories 1025.6, Fat 57.2, SaturatedFat 28.9, Cholesterol 135.1, Sodium 2706.7, Carbohydrate 85.7, Fiber 4, Sugar 6.4, Protein 44
ITALIAN PANINI
Make and share this Italian Panini recipe from Food.com.
Provided by EdandTheresa
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut roll open.
- Brush outside of roll with olive oil.
- Brush both sides of inside with italian dressing.
- Cut cheese in half, add the 4 halves to the bread.
- Add the remaining ingredients in order listed.
- Cut in half.
- Grill in your panini press or George Foreman grill.
- Enjoy.
CHEDDAR CHEESE PANINI
Make and share this Cheddar Cheese Panini recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat an electric panini maker according to the manufacturer's instructions.
- Brush one side of each bread slice with melted butter.
- Lay the slices, buttered side down, on a clean work surface.
- Place 2 slices of cheese on each of 2 bread slices.
- Top each with one of the other bread slices, buttered side up.
- Place the sandwiches 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 sandwiches to a cutting board and cut in half.
- Serve immediately.
- Serves 2.
Nutrition Facts : Calories 358.7, Fat 20.2, SaturatedFat 12.2, Cholesterol 58.8, Sodium 688.3, Carbohydrate 26, Fiber 1.2, Sugar 2.5, Protein 17.8
BRAT AND SWISS CHEESE PANINI
Make and share this Brat and Swiss Cheese Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 42m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread 8 slices of bread with 1 tablespoon of mustard.
- Place one 1-ounce slice of Swiss cheese on eight of the slices of bread.
- Divide the sausage into eight portions and distribute evenly on the eight cheese-topped bread slices.
- Top the sausages with the remaining Swiss cheese.
- Close the sandwiches with the remaining eight slices of bread.
- Brush the outsides of each sandwich with melted butter or spray with cooking spray.
- Cook in a panini or other sandwich press; OR cook in a nonstick saute pan set on medium heat (weight each sandwich with a cake pan holding a 28-ounce can; cook on one side until golden brown, remove the weight, turn the sandwich, and cook on the second side until golden brown and the cheese melts).
- Slice each sandwich in half and serve with soup or chips.
Nutrition Facts : Calories 590.7, Fat 33.2, SaturatedFat 20.3, Cholesterol 103, Sodium 637.4, Carbohydrate 36.9, Fiber 3.7, Sugar 3.9, Protein 35.6
HOMEMADE PIMENTO CHEESE SPREAD
I have tasted a lot of different brands of pimento cheese spreads & some homemade but, I still prefer my recipe. I have been making this recipe for over 20 years and it always seems to be a favorite with my family & friends, asked for often. It takes a bit of time, but totally worth it. And though it reads like it will be hard, it's not. I have detailed the steps that I use to make it easier.
Provided by CabinKat
Categories Spreads
Time 35m
Yield 2 pounds, 8 serving(s)
Number Of Ingredients 7
Steps:
- First thing to do is boil the eggs and drain the pimentoes, set aside.
- While the eggs are boiling, get a nice large bowl out with a tight lid.
- Once eggs are cooling in cold water, get out small saucepan and mix, beaten egg, vinegar, & sugar. You will cook this on med. heat until thick. It will smell at first and then thicken quickly. Once done, place half into large bowl and set the rest aside.
- Once boiled eggs are cool, peel and chop fine. I use a processor but watch closely so they don't over-blend to mush. You want it to be a slight bit chunky. Add half to the bowl, don't mix.
- In a microwave safe dish, place chunks of half of the Velveeta around the outer part of the bowl and melt in microwave stirring once or twice until melted, but not burnt. It's okay not to melt 100%, you can stir it and the heat alone will melt the rest. Scoop into the bowl and stir slightly. Be sure to get the sauce underneath into the cheese.
- Add the remaining eggs, don't mix.
- Melt the other half of the Velveeta. Add to bowl.
- Add remaining sauce and pimentoes, mix well.
- Once all is together add the mayo or salad dressing. Mix in well.
- If it hasn't cooled a bit by now, let cool enough to refrigerate.
- Don't worry if it gets bubbles or gets a little moisture on top of the spread, this is normal. Just re-stir if needed.
- The sauce that you have added will keep this spread "spreadable" the entire time you have it.
- Enjoy on crackers or celery.
- NOTE: If you need to cut this recipe in half, use 3 hard boiled eggs. It's best to have a bit extra. But, make all the sauce and use half. Throw the rest away. It is much easier to divide the sauce once it's made.
Nutrition Facts : Calories 342, Fat 23.1, SaturatedFat 13.4, Cholesterol 207.5, Sodium 1514.5, Carbohydrate 14.4, Fiber 0.2, Sugar 12.1, Protein 18.5
MONTE CRISTO PANINI
Make and share this Monte Cristo Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 24m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat panini grill to high.
- Brush one side of each bread slice with butter.
- Place on work surface, buttered side down, and spread with mustard.
- On bottom halves, evenly layer cheese and ham.
- Cover with top halves and press gently to pack.
- In a pie plate, whisk together egg and milk.
- Dip both sides of each sandwich in egg mixture.
- In a small bowl, combine sugar and cinnamon; set aside.
- Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes.
- Sift sugar mixture over each panini.
- Serve immediately.
Nutrition Facts : Calories 637.9, Fat 22.3, SaturatedFat 11.4, Cholesterol 155, Sodium 1376.5, Carbohydrate 76.6, Fiber 3.5, Sugar 5, Protein 33
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