ITALIAN PANINI GRILL SANDWICH
An easy Mediterranean style Italian panini grill sandwhich
Provided by Sandi Gaertner
Categories Meal Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Preheat your panini grill. Also preheat a toaster oven or oven to 350º F.
- Cut off some of the top of a head of garlic. Drizzle the olive oil onto it.
- Bake the head of garlic for 20 minutes until golden. (Note it is faster in a toaster oven. If you use a regular oven it may take longer to get the garlic to caramelize.)
- Butter one side of four slices of gluten free bread.
- On a cutting board, slice roasted red peppers and artichokes.
- Place two slices of bread on your panini grill, butter side down on the hot grate.
- Spread some caramelized garlic onto each slice of bread. Add two slices of cheese on top of the garlic.
- Next, add roasted red pepper and artichoke slices.
- Add two more slices of cheese, then put the bread slice on top, butter side facing up towards the heated top grate.
- Grill until the cheese is melted.
Nutrition Facts : ServingSize 1 g, Calories 598 kcal, Carbohydrate 38 g, Protein 29 g, Fat 38 g, SaturatedFat 17 g, Cholesterol 95 mg, Sodium 1064 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 17 g
ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE
Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.
Provided by Bibi
Yield 1
Number Of Ingredients 10
Steps:
- Preheat panini maker to medium-low.
- Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
- Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
- Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 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
PANINI WITH ROASTED PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
- Heat a nonstick griddle pan over medium heat.
- Wrap a brick completely in foil.
- Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.
PANINI WITH PROSCIUTTO, ROASTED PEPPER AND MOZZARELLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 11m
Yield 4 panini
Number Of Ingredients 5
Steps:
- Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.
GRILLED CHICKEN AND ROASTED RED PEPPER PANINI
Steps:
- CHICKENSlightly flatten chicken with a mallet (just until uniform thickness.)In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight. After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips. SPREADIn a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed. ROASTED RED PEPPERSIf you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don't be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside. TO ASSEMBLETo make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)Slice sandwiches in half and serve immediately with cold grapes. Delish!
PANINI FLORENTINE
This gourmet panini with marinated chicken breast, spinach, roasted peppers and mozzarella on whole grain bread is one delicious, yet easy, lunch idea.
Provided by My Food and Family
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF).
- Heat panini grill. Spread bread slices with mayo; fill with chicken and remaining ingredients to make 4 sandwiches.
- Grill, in batches if necessary, 5 min. or until cheese is melted and sandwiches are golden brown.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
TURKEY PESTO PANINI
Provided by Joanna Cismaru
Time 15m
Number Of Ingredients 6
Steps:
- Heat panini maker.
- Spread pesto on each slice of bread. Top two of the slices of bread with turkey, roasted red pepper, tomato slices, and cheddar cheese. Top with other slice of bread.
- Grill on a Panini maker for about 3 minutes or until grill marks form and the cheese has melted.
TURKEY AND ROASTED RED PEPPER PANINI
Make and share this Turkey and Roasted Red Pepper Panini 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 mayonnaise.
- Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper.
- Top 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.
Nutrition Facts : Calories 251.7, Fat 11.5, SaturatedFat 1.8, Cholesterol 7.6, Sodium 787.9, Carbohydrate 33.1, Fiber 1.4, Sugar 4, Protein 4.4
CHICKEN PANINI WITH PESTO AND PEPPERS RECIPE
Paninis began their American invasion in the late '90s, taking over menus in big city Italian restaurants and corner cafés alike. Now they've spread nationwide,...
Provided by David Zinczenko and Matt Goulding
Categories Lunch, Dinner
Number Of Ingredients 10
Steps:
- Heat a large cast-iron skillet or stovetop grill pan over medium heat. Spread 4 pieces of the bread with 1 tablespoon of the pesto each. Layer each piece with equal amounts of the mozzarella slices, chicken, and red peppers. Add a light film of olive oil to the pan; when hot, cook the sandwiches (2 at a time, if necessary) until the bread is crispy and the cheese is melted, 3 to 4 minutes each side. (For the best results, use a heavy pan to weigh down the sandwiches.)
Nutrition Facts : Calories 450
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