Panini Oil Food

PANINI OIL

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

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

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.