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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