Recipes for "panini"

1. in a bowl, toss the chicken with the yogurt, 2 tablespoons olive oil, lemon juice, vinegar, garlic, paprika, oregano, cumin, and 1 teaspoon salt. Marinate 15-30 minutes or up to 12 hours in the fridge.

2. Meanwhile, toss together the tomatoes, cucumbers, 1 tablespoon olive oil, herbs, and a pinch each of salt and pepper. Toss the bell peppers with 1 tablespoon olive oil.

3. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, about 10 to 12 minutes total. During the same time, grill the peppers until light char marks appear, about 5 minutes. Remove the chicken from the grill and let cool for 5 minutes, then thinly slice.

4. Cut open one side of the pita, creating a small opening. Stuff the chicken, cheese, and peppers, evenly between each pita. If your pitas don't have a pocket, just make quesadilla style and fold 1 half over the other.

5. Heat a panini press or large skillet over medium-high heat. Rub both sides of the pita with olive oil. Place one at a time, into the panini press and cook until the cheese is melted. Alternately, you can cook the sandwiches in a skillet as you would a grilled cheese.

6. Serve each pita with Tzatziki, tomatoes, and cucumber slices on top. Eat!

Preheat a skillet over medium-low heat.

Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.

Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.

Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.

Preheat a panini press according to manufacturer's instructions.

Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

to medium-high heat. (Or if not using a panini press, preheat a cast iron frying pan on medium high heat.)

For each sandwich, spread butter on two slices of bread. Turn the slices over and spread a layer of fig jam on the other side of each slice.

To one slice add a layer of sliced cheese, several apple slices, and a layer of more cheese. Top the sandwich with the other slice of bread, buttered side up.

Place up to two panini at a time in the preheated panini maker, and close the lid closed. Grill until the cheese is melted and the bread is toasted, about 4 to 5 minutes.

If making a grilled cheese sandwich instead of a panini, place in heated cast iron pan, cook until one side is browned, use a metal spatula, carefully flip the sandwich over and toast on the other side until the cheese is melted. You may need to lower the heat on the pan to allow enough time for the cheese to melt without burning the bread.

Heat a skillet or panini press to medium high heat.

Place the bread on a plate. Layer the ingredients between the two pieces of bread: turkey, sage, cranberry sauce, goat cheese, bacon, and Muenster cheese. Spread each piece of bread with butter on the outside.

Transfer to the hot skillet or panini press and press together gently to help the whole thing stick together. When the outside is golden brown and the inside is melted and warm, remove from heat, slice, and serve.

Heat the butter in a large skillet over medium high heat. Add the shallots; saute until translucent. Add the mushrooms and saute until browned lightly on the outside. Add the tomatoes and kale; saute until wilted and warmed through. Remove from heat and season with salt.

Mash the avocado in a bowl with a fork. Spread some avocado on the surface of each piece of bread. Assemble the sandwiches by carefully arranging the vegetables on the bread. Get as many veggies on as you can because the sandwiches sink down when you use the panini press.

Add the cheese on top of the veggies if you want, cover with another slice of bread, and place on a preheated panini press. When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot! 🙂

If using fresh peppers, cut the bell peppers in half, and then cut each half into thirds (cutting the long way). Toss them with olive oil, salt and pepper, and grill them in a skillet or on the griddle, high heat, until soft and slightly charred.

(Optional: spread the outsides of the bread with butter.) Spread two slices of bread with olive tapenade (3-4 tablespoons each) and two slices of bread with goat cheese (3-4 tablespoons each). Top the tapenade pieces with the roasted peppers and a handful of spinach. Place the goat cheese slices on top.

Grill on a panini press, high heat, for about 10 minutes, checking periodically to make sure it doesn’t burn. You can also grill in a skillet or on a griddle. Flatten the sandwiches with a heavy frying pan while in the skillet to get the panini effect.

Assemble and spread butter over bread.

Fry in a griddle or press!

Assemble on bread; butter the outside.

Grill until golden.

1. In a medium bowl, combine the artichokes, broccoli, yogurt, fontina cheese, thyme, oregano, red pepper flakes, and a pinch each of salt and pepper.

2. Rub the outsides of the bread generously with olive oil. Spread the basil pesto on the inside of each piece of bread. Evenly layer the brie and artichoke/broccoli mix. Drizzle honey over top and sprinkle with black pepper. Add the top piece of bread.

3. Heat a panini press or large skillet over medium-high heat. Place the sandwiches, one at a time, into the panini press and cook until the cheese is melted. Alternately, you can cook the sandwiches in a skillet as you would a grilled cheese.

4. Serve each sandwich with a drizzle of honey, black pepper, and fresh thyme. EAT.

1. To make the bacon butter. In a small bowl, stir together the butter and bacon.

2. Heat a Panini press or large skillet over medium high heat.

3. Spread the outside and inside of each piece of bread with butter. Evenly layer the cheeses and peaches. Drizzle honey over top and sprinkle with thyme. Add the top piece of bread.

3. Place the sandwiches, one at a time, into the Panini press and cook until the cheese is melted. Serve each sandwich with a drizzle of honey and fresh thyme. EAT.

1. Heat a Panini press or large skillet over medium high heat.

2. Spread the outside of each slice of bread with butter. Spread the inside of half of the slices of bread with apple butter. On top of the apple butter, evenly layer the cheeses, apples, and bacon. Drizzle honey over top and sprinkle with thyme. Add the top piece of bread, buttered side facing up.

3. Place the sandwiches, one at a time, into the Panini press and cook until the cheese is melted. Serve each sandwich with a drizzle of honey and fresh thyme. EAT.

Mash avocado and mayonnaise together in a bowl until thoroughly combined.

Preheat a panini sandwich press.

Brush bottom of each roll with olive oil; place onto the panini press, oiled sides down. Place 1 slice cheese, 1/2 spinach leaves, 1/2 turkey, and 1/2 sliced peppers on each roll on panini press. Spread 1/2 avocado mixture on cut surface of each top roll; place 1 top roll on each sandwich. Brush top of each roll with olive oil.

Close the panini press; cook until rolls toasted and crisp, with golden brown grill marks, and the cheese has melted, 5 to 8 minutes.

Spread mayonnaise onto one side of each bread slice. Layer ham, provolone cheese, and roasted red bell pepper onto one slice, then top with the remaining slice, mayonnaise-side down.

Heat a grill pan over medium heat. Place sandwich onto the hot pan. Place another heavy pan onto the sandwich, then add two heavy cans to the top pan. Press down on the cans to compress the sandwich. Reduce the heat to medium and cook for 3 to 4 minutes. Flip the sandwich, replace the pan and cans, and cook until cheese is melted, 3 to 4 more minutes.

Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.

While the bacon is cooking, melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 7 to 10 minutes, adding garlic for the last minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from the heat.

Preheat a panini press according to the manufacturer's instructions.

Stir mayonnaise, chipotle peppers, and adobo sauce together in a small bowl. Spread mixture over 4 slices of focaccia bread, then top each slice with provolone, turkey, two slices bacon, spinach mixture, and remaining bread slices.

Cook sandwiches in the preheated panini press until crispy and golden brown, about 5 minutes each.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 6 to 8 minutes. Drain on paper towels.

Spread mayonnaise on one side of each bread slice. Divide and layer chicken, Swiss cheese, lettuce, tomato, and bacon, in that order, on 2 bread slices (mayonnaise sides). Place remaining 2 bread slices on top, mayonnaise-sides-down.

Heat a panini press over medium-high heat according to manufacturer's instructions; coat with cooking spray. Place sandwiches inside; cook until heated through and cheese starts to melt, 5 to 7 minutes.

Cut panini in half. Serve immediately.

Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.

Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Preheat a panini press.

Butter 2 of the bread slices. Place 1 slice on the panini press, buttered-side-down. Arrange Cheddar cheese on the bread; lay unbuttered bread on top. Place bacon and apple on top; cover with the remaining slice of bread, buttered side-up. Close the press and cook until panini is browned, about 4 minutes.

Preheat grill pan or panini machine to medium heat.

Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper.

Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes.

(If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)

For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use.

Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on other side of each slice.

Arrange layers of ham, Cheddar cheese, tomato, and onion on top. Top with other bread slice, mayonnaise-side down.

Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill pan; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.

Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.

Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

Preheat an outdoor grill to medium heat (325 to 375 degrees F (160 to 190 degrees C). Lightly oil grill grate.

Divide ham and cheese among 8 pretzels arranged salt-sides down on a baking sheet. Top with remaining pretzels, salt-sides up.

Transfer pretzel panini to grill and top with a heavy oven-safe skillet or bricks wrapped in foil to weigh them down. Close lid; grill panini until cheese is melted, 2 to 3 minutes per side.

Heat a panini maker.

Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.

Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.

Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.

Reassemble sandwiches and cut in half. Serve immediately.

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.

Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.

Place the panini on a panini press for 5 minutes.

Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.

Plate the panini with the peppers.

Combine basil, buttery spread, and garlic in the bowl of a food processor or blender; pulse until almost smooth.

Spread 2 slices bread with buttery basil spread; top with spinach, roasted pepper, mozzarella, and remaining bread slices.

To cook in a panini press: Preheat a panini press according to the manufacturer's instructions. Add sandwich; cook until golden and crisp, according to the manufacturer's instructions, 3 to 5 minutes. Repeat with remaining sandwich.