Great Panini Recipes

Panini, Panini, Panini

It’s time to sit back and enjoy some deliciously simple Panini. Here are a few of my favorite recipes to help get you started.

You can purchase a Panini press, which are not very expensive, or like I mentioned in the newsletter a griddle and a brick will work just fine. There are a variety of brands on the market varying from simple griddles with a heavy lid, medium size units for the home to industrial presses for restaurant use. I use the Cuisinart Griddle Panini Press which I purchased awhile back. It looks great and it features a non stick grill with preset temperature and a ready to cook indicator light to let you know the grill is nice and hot and ready to use.

I really like the griddles with the heavy lids but I haven’t had a chance to purchased one yet. Maybe I’ll put it on my Christmas list.

Prosciutto, Roasted Peppers and Mozzarella Cheese Panini

INGREDIENTS

8 slices of Italian Bread, 1/2 inch thick

16 slices of Prosciutto di Parma

1 jar of roasted red peppers

1 pound of fresh mozzarella sliced

1/4 cup of extra virgin olive oil

PREPARATION

Pre heat a griddle over medium heat or use your Panini press

Place four slices of prosciutto on one slice of bread and top with a layer of roasted red peppers and then a layer of fresh mozzarella.

Place another slice of bread on top.

Brush the top and the bottom of the bread with the olive oil

Place the Panini on the griddle and press for around 2 to 3 minutes on each side Until bread is toasted.

Serves 4 people.

Sausage and Spinach Panini

INGREDIENTS

8 slices of Italian Bread, 1/2 inch thick

4 pieces of sweet or hot Italian sausage

1/2 pound of fresh baby spinach, rinsed

1 clove of garlic, crushed

1/2 cup of extra virgin olive oil

Salt and fresh ground pepper to taste

PREPARATION

In a medium size skillet sauté the sausage in 2 Tbls of olive oil for around 10 minutes turning during the cooking.

Remove the sausage and slice lengthwise.

Add the spinach to the skillet.

Cover and sauté the spinach until wilted.

Brush the slices of bread with the remaining olive oil and rub with garlic the clove.

Place some of the spinach on one slice and top with the sausage and the remaining slice of bread.

Place the Panini on the griddle and press for around 2 to 3 minutes on each side until the bread is toasted

Serves 4 people.

Roasted Vegetable Panini

INGREDIENTS

8 slices of Italian Bread, 1/2 inch thick

1 small eggplant, sliced

2 zucchini, sliced

1 red onion, cut into 1/2 inch slices

2 tomatoes, sliced into 1/2 inch slices

1 jar of roasted red peppers

1/4 cup of extra virgin olive oil

1 pound of fresh mozzarella, sliced

1/2 cup of Pesto Sauce

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

PREPARATION

Heat a grill pan over medium heat.

Brush the eggplant, zucchini and onions with oil and grill for around 3 to 4 minutes on both sides.

Spread the Pesto Sauce on one side of the bread

Add the eggplant, zucchini, onion, red peppers and mozzarella cheese.

Season with salt and pepper

Place the Panini on the griddle and press for around 2 to 3 minutes on each side until the bread is toasted and cheese is melted

Serves 4 people.

Grilled Lemon Chicken Panini

INGREDIENTS

8 slices of Italian Bread, 1/2 inch thick

4 boneless chicken breasts

2 lemons

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

1 tsp of dried oregano

1/4 cup of extra virgin olive oil

1 garlic clove, crushed

1 Tomato, sliced

1/2 pound of Fontini cheese, sliced

1 cup of fresh baby spinach, rinsed

PREPARATION

Brush the chicken with olive oil and season the chicken breast with salt and pepper and oregano

On a hot griddle cook the chicken around 3 minutes on each side squeezing lemon juice on top while cooking

Slice the chicken into 1/4 inch slices

In a small saucepan saute the spinach untill wilted

Brush the bread with the remaining olive oil and rub with garlic

Pile the chicken on one slice of bread

Top with the Fontini cheese, tomato and spinach

Place another slice of bread on top

Place the Panini on the griddle and press for around 2 to 3 minutes on each side until the bread is toasted and cheese is melted

Serves 4 people.

Salami and Provolone Panini

INGREDIENTS

8 slices of Italian Bread, 1/2 inch thick

1/4 cup of extra virgin olive oil

1 garlic clove, crushed

1/2 pound of Genoa salami

1/2 pound of sliced provolone cheese

1 red onion, slices

1 small jar of pepperoni, drained

1 tomato, sliced

PREPARATION

Cut the stems off the pepperocini and drain on a paper towel.

Brush the bread with the olive oil and rub with garlic.

Put around 4 to 5 slices of salami and provolone on the bread.Top with pepperocini, onions and tomatoes.

Place another slice of bread on top.

Place the Panini on the griddle and press for around 2 to 3 minutes on each side until the bread is toasted and cheese is melted

Serves 4 people.

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