Panini Recipes

Panini, known as panino in Italy, are sandwiches made of small bread loafs known as ciabatta. Different versions of the panini are available all over the world, as these classics are now devoured not only in Italy but everywhere. One unique characteristic of the panini is that unlike other sandwiches, it is not generally served with any kind of topping or sauce! Paninis are quite easy to make and also healthy.

Ingredients

• 8 Italian bread slices
• 8 fresh basil leaves
• 1 8-oz. Brie round
• 8 oz. thinly sliced smoked turkey
• ½ cup sliced fresh strawberries
• 2 tbsp. butter, melted
• 2 tbsp. red pepper jelly

Process
Remove the rind from the Brie, cut it into ½-inch slices, and keep aside. Take 4 bread slices, layer them with turkey, strawberries, basil leaves, and Brie evenly. After you are done with it, spread about 1½ teaspoon of pepper jelly on each of the remaining bread slices.

Place these bread slices on the other 4 bread slices with each jelly bread being on top of each Brie bread. Now lightly brush sandwiches with melted butter. In a preheated panini press, bake sandwiches for about 2-3 minutes in batches. If you do not have a panini press, grill in a preheated grill pan over medium high heat for the same time.

Ingredients

• 13.8 oz. refrigerated pizza crust
• 8 large fresh basil leaves
• 12 slices cooked bacon
• 2 plum tomatoes, each cut into 4 slices
• 8 oz. water-packed fresh mozzarella cheese, drained and cut into 8 slices

• 4 tsp. basil pesto
• ¼ cup Caesar dressing (creamy or vinaigrette style)
• ¼ cup butter
• ¼ tsp. freshly ground pepper

Process
Preheat the oven to 375ºF. Take a big cookie sheet and spray it with a nonstick cooking spray. Unroll the pizza crust dough on the cookie sheet and press it into a 16×11-inch rectangular base. When done, bake for about 9-16 minutes. After cooked, let cool for 15 minutes.

After that, cut the pizza base into 4 rectangles by cutting it half lengthwise and crosswise. Remove from the cookie sheet and cut further into 4 rectangles half crosswise. Now on each of the 4 crust slices, spread 1 teaspoon of pesto and keep aside. On the rest of the 4 slices, spread 1 teaspoon of Caesar dressing and place 2 cheese slices on each.

On the cheese, place 2 slices of tomato, pepper, 2 basil leaves, and 3 bacon slices. After that, place the other 4 dough slices on it with the pesto sides down. Now heat a 12-inch pan over medium.

Melt 2 tablespoons of butter and when the butter melts, place 2 sandwiches in the pan, and cook for about 1-2 minutes. Remove from the pan and wrap in aluminum foil. Repeat the same with remaining sandwiches.

Ingredients

• 4 balsamic cipollini onions, chopped coarse
• 4 panini rolls, split
• 1 cup roasted tomatoes
• 1 cup grilled portobello mushrooms, cut in thin, match-like sticks
• ¾ cup plain hummus
• ½ cup cheddar, shredded
• ⅓ cup (packed) spinach

Process
Spread about 2 tablespoons of hummus only on the top half of the roll and the remaining tablespoon at the bottom. Distribute the tomatoes, spinach, onions, mushrooms, and cheddar evenly among the sandwiches and place the top rolls on sandwiches. Slice in desired shape and serve.

Ingredients

• 8 slices Italian style or other crusty bread, cut ½-inch thick
• 1 10 oz. packet deluxe asparagus spears, thawed overnight in refrigerator
• 8 oz. ham, sliced very thin
• 4 oz. Parmesan-Reggiano, sliced very thin
• ½ cup roasted red peppers, sliced into thin strips
• 4 tbsp. olive oil
• 4 tbsp. stone ground or whole grain mustard

Process
Preheat panini grill. If you do not have a panini grill, heat a sandwich maker. Brush only one side of the bread with oil. On the other side, spread mustard. Top the other slices with asparagus, Parmesan, and ham. Top with the other slices and cook on the grill until the bread is toasted completely.