Good Panini Recipe?!
im having a lunch for my friends, we all just came home from college recently and were all finally getting togehter tomorrow for lunch !.!. i wanta make some panini's for the girls !.!. any ideas !?Www@FoodAQ@Com
Answers:
mozzarella is always good on a panini you can also mix in some ham or brucetta with it !.
and also for a snack - try a chocolate panini , it may not sound like the best thing in the world but boy is it yummy and unique!. Just fit in some chocolate chips- pieces of chocolate or whatever works into the bread and grill!.
enjoy - i hope your panini making goes good =DWww@FoodAQ@Com
and also for a snack - try a chocolate panini , it may not sound like the best thing in the world but boy is it yummy and unique!. Just fit in some chocolate chips- pieces of chocolate or whatever works into the bread and grill!.
enjoy - i hope your panini making goes good =DWww@FoodAQ@Com
Artichoke And Tuna Panini
Servings: 4
4 large crusty rolls
2 cans (6 ounces each) albacore tuna packed in water
8 to 10 canned artichokes, packed in water, drained
4 tablespoons canned roasted red peppers, chopped
4 teaspoons chopped olives, such as Nicoise or Kalamata
4 tablespoons thinly sliced basil leaves
4 teaspoons Olive oil
Pepper
Juice of one lemon
Cut the rolls in half and remove some of the bread to form a pocket!. Set aside!. Drain the tuna!. Cut the artichokes into quarters lengthwise!. On the bottom half of each roll, layer the tuna, artichokes, peppers, olives and basil!. Drizzle with the olive oil and season with the pepper!. Sprinkle with the lemon juice!. Replace the top half of the roll and press down on the pannini!. Let rest for half hour!. Cut in half to serve!.
The site below has many yummy panini ideas!. Check out the chocolate panini, as well!. You could use nutella & strawberries for a different panini treat!.Www@FoodAQ@Com
Servings: 4
4 large crusty rolls
2 cans (6 ounces each) albacore tuna packed in water
8 to 10 canned artichokes, packed in water, drained
4 tablespoons canned roasted red peppers, chopped
4 teaspoons chopped olives, such as Nicoise or Kalamata
4 tablespoons thinly sliced basil leaves
4 teaspoons Olive oil
Pepper
Juice of one lemon
Cut the rolls in half and remove some of the bread to form a pocket!. Set aside!. Drain the tuna!. Cut the artichokes into quarters lengthwise!. On the bottom half of each roll, layer the tuna, artichokes, peppers, olives and basil!. Drizzle with the olive oil and season with the pepper!. Sprinkle with the lemon juice!. Replace the top half of the roll and press down on the pannini!. Let rest for half hour!. Cut in half to serve!.
The site below has many yummy panini ideas!. Check out the chocolate panini, as well!. You could use nutella & strawberries for a different panini treat!.Www@FoodAQ@Com
Itialian Panini
SERVES 2
Ingredients
1 (12 inch) hoagie rolls (or the bread of your choice)
1 tablespoon olive oil
2 ounces Italian dressing
2 slices provolone cheese
4 slices deli ham
8 slices genoa salami
8 slices deli pepperoni
4 slices tomatoes
2 pepperoncini peppers (chopped)
Directions
1Cut roll open!.
2Brush outside of roll with olive oil!.
3Brush both sides of inside with italian dressing!.
4Cut cheese in half, add the 4 halves to the bread!.
5Add the remaining ingredients in order listed!.
6Cut in half!.
7Grill in your panini press or George Foreman grill!.
8Enjoy!.Www@FoodAQ@Com
SERVES 2
Ingredients
1 (12 inch) hoagie rolls (or the bread of your choice)
1 tablespoon olive oil
2 ounces Italian dressing
2 slices provolone cheese
4 slices deli ham
8 slices genoa salami
8 slices deli pepperoni
4 slices tomatoes
2 pepperoncini peppers (chopped)
Directions
1Cut roll open!.
2Brush outside of roll with olive oil!.
3Brush both sides of inside with italian dressing!.
4Cut cheese in half, add the 4 halves to the bread!.
5Add the remaining ingredients in order listed!.
6Cut in half!.
7Grill in your panini press or George Foreman grill!.
8Enjoy!.Www@FoodAQ@Com
u cant go wrong with cheese, chicken, tomatoes, ham, or onions if u like and watever sauce tikels ur fancy mayo's good, cranberry sauce goes with everything!.!.lol u might wanna add veges to it aswell!. make different ones like some with chicken some with ham or even both then put them in the oven till the cheese is melted and wallah ur done they dont take long and better yet go buy a cooked chicken that way you dont have to cook it and i rekon it tastes better then if u were to cook ur own chicken pieces or if you like you could just put all the ingrediants out on the table and everyone can make their own its always good to have a variaty all you have to do is stuff it with watever and put it in the oven or the microwave either way it will taste goodWww@FoodAQ@Com
My favorite is sliced roast beef, green chiles, and provolone cheese!.
Two other good ones are the classic tomato, basil, and mozzarella, and turkey and swiss with cranberry sauce or dried cranberries!
Good luck choosing your favorites! Hope you all have a great time!Www@FoodAQ@Com
Two other good ones are the classic tomato, basil, and mozzarella, and turkey and swiss with cranberry sauce or dried cranberries!
Good luck choosing your favorites! Hope you all have a great time!Www@FoodAQ@Com
My personal favorite is fresh mozzerella, pesto, and thin sliced tomato!. also good is sliced pears, blue cheese, and arugula (if you don't like blue cheese, use brie)Www@FoodAQ@Com
Grilled Chicken Pesto Panini
4 boneless skinless chicken breasts, and pounded thin
3 tablespoons olive oil
1 tablespoon fresh minced garlic
1 tablespoon dried Italian seasoning
salt and pepper
1 1/2 cups roasted red peppers (bottled or canned)
4 slices provolone cheese (sliced thick)
1/2-3/4 cup pesto sauce (bottled or homemade)
8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread)
olive oil, for brushing on bread
Directions
1Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours!.
2Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ)!.
3Season the breasts with salt and pepper!.
4Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through!.
5Remove from pan and place on a plate or board!.
6Top each fillet with some of the roasted peppers and a slice of cheese!.
7Spread BOTH sides of the bread with pesto sauce!.
8Place chicken inside the bread and form to a sandwich!.
9Brush both sides of the outside of bread with olive oil!.
10Heat a grill pan or a 10-inch skillet on medium high heat!. Place the panini in the pan (only 2 at a time)!.
11Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted!.
12Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes!.
13Remove from pan and cut in half!.
and a veggie one I like:
Grilled Vegetable Panini
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional
Heat a grill pan over medium-high heat!. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper!. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side!. Cool completely!.
Cut each baguette into 6 pieces!. Working with one baguette piece at a time, slice in half and spread both sides with the pesto!. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper!. Sprinkle with salt and pepper!. Place top half of baguette on top and continue with remaining baguette!. (The sandwiches can be made 4 hours ahead!. Wrap well with plastic wrap and refrigerate!.)
Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped!. With the blender still running, gradually add enough oil to form a smooth and thick consistency!. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese!. Season the pesto with more salt and pepper, to taste!. (The pesto can be made 2 days ahead!. Cover and refrigerate!.)
Yield: 1 cupWww@FoodAQ@Com
4 boneless skinless chicken breasts, and pounded thin
3 tablespoons olive oil
1 tablespoon fresh minced garlic
1 tablespoon dried Italian seasoning
salt and pepper
1 1/2 cups roasted red peppers (bottled or canned)
4 slices provolone cheese (sliced thick)
1/2-3/4 cup pesto sauce (bottled or homemade)
8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread)
olive oil, for brushing on bread
Directions
1Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours!.
2Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ)!.
3Season the breasts with salt and pepper!.
4Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through!.
5Remove from pan and place on a plate or board!.
6Top each fillet with some of the roasted peppers and a slice of cheese!.
7Spread BOTH sides of the bread with pesto sauce!.
8Place chicken inside the bread and form to a sandwich!.
9Brush both sides of the outside of bread with olive oil!.
10Heat a grill pan or a 10-inch skillet on medium high heat!. Place the panini in the pan (only 2 at a time)!.
11Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted!.
12Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes!.
13Remove from pan and cut in half!.
and a veggie one I like:
Grilled Vegetable Panini
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional
Heat a grill pan over medium-high heat!. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper!. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side!. Cool completely!.
Cut each baguette into 6 pieces!. Working with one baguette piece at a time, slice in half and spread both sides with the pesto!. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper!. Sprinkle with salt and pepper!. Place top half of baguette on top and continue with remaining baguette!. (The sandwiches can be made 4 hours ahead!. Wrap well with plastic wrap and refrigerate!.)
Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped!. With the blender still running, gradually add enough oil to form a smooth and thick consistency!. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese!. Season the pesto with more salt and pepper, to taste!. (The pesto can be made 2 days ahead!. Cover and refrigerate!.)
Yield: 1 cupWww@FoodAQ@Com