Thick As A Brick Panini Food

PANINI UNDER A BRICK

Steps:

• Mix everything in a bowl, cover and refrigerate until ready to make sandwiches.
• Assembly
• Pre-heat the oven to 400 degrees F. Slice the ciabattas in half and layer 1/4 of the roast pork into each, followed by 1/4 of the ham, then cheese (if using) and finished with the olive salad. Put the top on each ciabatta and wrap each one individually in foil. Place the sandwiches on a baking tray, place a slight smaller baking tray then place foil-wrapped brick on top of sandwiches (you will need 2 bricks). Bake for about 20 minutes until the sandwiches are crunchy on the outside, gooey in the middle. Unwrap immediately and serve.
• Cooking Under a Brick
• Cooking anything under a brick sounds odd at first, but it's really a useful tool for sandwiches, boneless chicken pieces, burgers, steaks, even shrimp-anything that is dense enough not to fall apart beneath the weight of the brick (which typically weighs about 4 1/2 pounds). What the brick does for chicken breast is compress the chicken so that it cooks uniformly, making all surface area golden and crispy. A foil wrapped brick is great to use on sandwiches in place of a Panini press because it does the same thing as the expensive appliance. Using a brick as a Panini press works great in a small toaster oven, too.

THICK AS A BRICK...... PANINI

Steps:

• You will also need: 1 brick wrapped in aluminum foil.
• Mix together the mayonnaise, mustard and herbs.
• Spread on one side of the bread slices.
• Build your sandwich in this order: Gruyere, turkey, tomato, salami and end with the mozzarella.
• Heat one tablespoon of oil, medium heat, in a frying pan that is large enough to hold the bread, add the bread to the pan and place the brick on top.
• Fry for 3 to 5 minutes, make sure the heat is not too high, you don't want to burn the bread.
• Remove the brick and bread from the pan, and add the other tablespoon of oil.
• Return the bread to the pan to brown the other side, place the brick on top again and continue to fry until browned to your liking.
• Remove the brick...and serve!

RIB EYE STEAK PANINI

Steps:

• Preheat a panini maker.
• For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
• For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
• For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.

TURKEY PANINI

Steps:

• Spread one side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up.
• Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.