Panini Oil Food

PANINI OIL

Panini Oil image

Super simple to make! We tested this against butter and good olive oil as what to paint on bread when grilling up paninis, and this infused oil was our favorite for both flavor and crispiness.

Provided by Rare Affaire

Categories European

Time 32m

Yield 8 fl oz

Number Of Ingredients 2

Ingredients

1 cup canola oil
6 -8 garlic cloves, crushed

Steps:

Warm the canola in a small, heavy-bottomed sauce pan over medium-low heat.
Smash the garlic cloves with the flat of a wide, heavy knife, the flat side of a tenderizing mallet, or any sturdy flat tool that you feel comfortable with. You want to flatten them somewhat (but not squirt garlicky bits all over the kitchen).
When the oil shows signs of slow movement (that lazy, swirly motion that happens long before the oil begins smoking), drop the garlic into the warm oil.
Watch and when the garlic shows signs of beginning to brown, pull off the heat and cover.
Let stand at room temperature until cooled completely. Strain to remove the solids.
Store the oil in an air-tight container in the refrigerator. It should keep for a couple of months if you don't use it all before then.
When using, brush (don't dip!) the outside surfaces of your bread when preparing paninis for grilling. You may wish to salt the outside after cooking depending on the type of panini or your personal taste.

ITALIAN PANINI

Italian Panini image

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 loaf rustic Italian bread, such as ciabatta or pane rustica
4 teaspoons honey mustard
12 ounces sliced provolone
4 ounces thinly sliced Black Forest ham
4 ounces thinly sliced roast turkey breast
4 ounces thinly sliced Genoa salami
3 tablespoons butter, softened

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.

CHICKEN PANINI SANDWICH

Chicken Panini Sandwich image

Need to fix dinner in a pinch? These warm sandwiches are not only easy to prepare but will become a family favourite.

Provided by Recipe by Chicken Farmers of Nova Scotia

Yield 1

Number Of Ingredients 11

Ingredients

1 chicken breast(s), roasted or grilled, sliced
assorted peppers (red, orange, yellow, green), sliced
mushrooms, sliced
red onion(s), sliced
garlic, diced and grilled separately first
mozzarella, provolone or brie cheese
2 slices bread
or
2 slices panini bread
light mayonnaise
olive oil

Steps:

Preheat your panini press or indoor grill. Spread a small amount of mayo onto the inside and olive oil on outside of each slice of bread. Grill for 2-3 minutes.
Layer the chicken, cheese and veggies on the inside of one slice of bread. Cover with the remaining slice of bread. Place on panini press or grill.
Press the sandwiches firmly together. Continue to grill for 4-5 minutes - until cheese has melted and bread is golden brown and a bit crispy.

Nutrition Facts :

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Plug In Your Panini Press. First off, make sure your panini press is nice and clean. Wiping it down with a clean dishcloth will do the trick. Then, plug it into an outlet so it starts working.
Coat the Griddles with Oil. The second step is getting some oil on the cooking surface of your panini press. I find this helps your food not burn to the plates or get stuck.
Let Preheat. You should then close the lid of your panini press and allow the cooking plates to heat. This will make your bread crispy, which will contrast well with the warm and soft fillings.
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Plate Up! When you think your sandwich is ready, unplug the panini press. Then, gently remove it from the griddles using a plastic spatula. It’s important that you don’t use any metal utensils to get your sandwich off the press, especially if you have a nonstick panini maker.
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Choose your grilling method wisely. As I learned in the “Grill Method Smackdown”, not all panini grilling methods yield the same results. A panini press may be the easiest to use and provide the greatest amount of control over heat and pressure, but it’s also the most expensive option.
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