Quick Classic Panini Recipes

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QUICK CLASSIC PANINI



Quick Classic Panini image

This crunchy pressed sandwich is filled with a flavorful combination of prosciutto, pesto, peppers, tapenade, and cheese. If you have a sandwich press, you can use it to grill the panini.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 4 to 6 sandwiches

Number Of Ingredients 7

1 loaf ciabatta, halved horizontally and then crosswise
1 small jar pesto
Thinly sliced prosciutto
Mozzarella and fontina cheeses, sliced
1 small jar tapenade
1 medium jar roasted red and yellow peppers
Extra-virgin olive oil, for brushing

Steps:

  • Preheat oven to 200 degrees. Spread a ciabatta half with some pesto, and layer with prosciutto and mozzarella. Spread some tapenade on other half; layer with peppers and fontina. Cover with remaining bread.
  • Heat a griddle or cast-iron skillet over medium-low heat. Brush bread with oil. Place a sandwich in skillet; weigh down with another skillet. Cook until golden brown on first side, 3 to 4 minutes; flip, and cook until other side is golden and cheese has melted, 3 to 4 minutes more.
  • Transfer to a baking sheet; keep warm in oven while grilling other sandwich. Cut each half into pieces. Serve immediately.

BASIC GRILLED PANINI



Basic Grilled Panini image

This is a great grilled sandwich! Panini get their character or distinct look from the grill marks on the sandwich. I serve it with soup or even salad. This is the basic recipe. Enjoy!

Provided by ERRINL

Categories     Main Dish Recipes     Pork     Ham

Time 16m

Yield 1

Number Of Ingredients 8

1 tablespoon extra-light olive oil, or as needed
2 slices Italian bread
2 tablespoons mayonnaise
2 slices Cheddar cheese
3 slices deli ham, or more to taste
1 slice firm-ripe tomato
1 thin slice onion
cooking spray

Steps:

  • Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, 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; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

Nutrition Facts : Calories 802.2 calories, Carbohydrate 26.7 g, Cholesterol 117.9 mg, Fat 63.2 g, Fiber 2.6 g, Protein 32.2 g, SaturatedFat 19.9 g, Sodium 1839.8 mg, Sugar 2 g

CLASSIC REUBEN PANINI



Classic Reuben Panini image

A mouthwatering classic-corned beef piled on top of tangy sauerkraut, with Thousand Island dressing and melted Swiss cheese grilled on rye bread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter, softened
8 slices rye bread
1/4 cup Thousand Island dressing
1 cup sauerkraut, drained, squeezed dry (from 14.5-oz can)
1/2 lb corned beef, thinly sliced
8 slices Swiss cheese

Steps:

  • Heat closed contact grill 5 minutes.
  • Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
  • When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.

Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 1630 mg, Sugar 3 g, TransFat 1 g

THE CLASSIC PANINI



The Classic Panini image

Use different proportions -- and ingredients -- to inspire your own creations.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1 ciabatta roll
2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
2 1/4 ounces sliced fresh buffalo mozzarella
3/4 ounce shaved Parmesan cheese
1 ounce thinly sliced prosciutto di Parma
8 basil leaves

Steps:

  • Halve the roll. Drizzle cut sides with olive oil. Sprinkle with coarse salt and freshly ground pepper.
  • Layer mozzarella, Parmesan cheese, prosciutto di Parma, and basil leaves on bottom half. Top with other half.
  • Heat a grill pan over medium-low to medium heat until almost smoking. Lightly brush pan with olive oil. Place panino on pan; cover with a cast-iron or other heavy skillet weighed with soup cans. Gently press straight down. Grill, undisturbed, until browned and crisp on bottom, 3 to 4 minutes. With a spatula, flip panino. Repeat process, grill until crisp and browned on other side, 3 to 4 minutes more. Serve hot.

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