Toasted Provençal Panini Sandwich Recipes

TOMATO MOZZARELLA PAN BAGNAT

Steps:

• For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside.
• Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend.
• Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.

TOASTED PROVENçAL PANINI (SANDWICH)

Steps:

• Spread boursin cheese on one slice of bread.
• On other slice of bread spread tapenade.
• Prepare sandwich by layering tomato and ham.
• Close sandwich.
• Drizzle oil on outside of bread.
• Grill in skillet or panini press.

GRILLED EGGPLANT PROVENCAL PANINI

Steps:

• Preheat the sandwich grill.
• In a small bowl, stir the olive oil and garlic together.
• Brush both sides of the eggplant slices with 1 tablespoon of the garlic oil.
• Put the eggplant in the grill; close the top plate, and cook until the eggplant is tender and grill marked, 3-5 minutes.
• Season to taste with salt and pepper.
• Transfer to a plate and set aside (the eggplant can be grilled up to 3 hours ahead and kept at room temperature, or covered and refrigerated for up to 24 hours; if refrigerating, return to room temperature before assembling the panini).
• Keep the sandwich grill on and wipe clean the grill plates.
• Place the rolls, cut side down, on a work surface and brush the crust sides of the rolls with the remaining 1 tablespoon garlic oil.
• Turn and spread cut sides of the rolls with tapenade, dividing it evenly, then layer 1/4 of the cheese, half of the eggplant, and 2 tomato slices over the tapenade on the bottom half of each roll.
• Divide the remaining cheese on top.
• Cover with the top halves of the rolls, tapenade side down, and press to pack gently.
• Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the eggplant is hot, and the cheese is melted, 3-5 minutes.
• Cut each sandwich in half on the diagonal and serve immediately.

PANINI SANDWICHES

Steps:

• 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.