Prosciutto Taleggio And Radicchio Panini Recipes

POLENTA TARAGNA WITH TALEGGIO AND RADICCHIO

Steps:

• Whisk polenta and buckwheat flour together in a bowl.
• Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
• Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
• Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
• Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.

SAUTEED MUSHROOM, PROSCIUTTO, AND TALEGGIO PANINI

Steps:

• Heat the oil in a large saute pan over medium heat. Add shallot, and cook until soft and translucent, about 2 minutes. Raise heat to medium-high; add mushrooms. Cook, stirring occasionally, until they are soft, golden brown, and most of the juices have evaporated, about 8 minutes. Add thyme or oregano, and season with salt and pepper. Remove from heat.
• Preheat oven to 200 degrees. Heat a griddle or large cast-iron skillet over medium-low heat. Slice bread in half horizontally. Layer each of the bottom halves with mushroom mixture, prosciutto, and cheese. Cover with remaining top bread halves.
• Brush outer sides of bread with oil, spreading it to the edges. Place two sandwiches in skillet or on griddle, and weight with a sandwich press or the bottom of another skillet. Cook until golden brown on first side, 3 to 4 minutes; turn, and continue cooking until other side is golden and the cheese has completely melted, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven while making remaining sandwiches. Serve immediately.

TALEGGIO PANINI

Steps:

• Spread pasta sauce between 2 slices of crusty bread and top with taleggio cheese; cook in a buttered skillet or panini press.
• See all 50 recipes using pasta sauce.

SMOKED GOUDA AND PROSCIUTTO PANINI SANDWICH

Steps:

• Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: prepared bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul