PDA

View Full Version : panini sandwiches



Oz
03-30-2008, 04:46 PM
peanut butter panini with bananas & honey

2 cups roasted unsalted peanuts
1 1/4 tsp. salt
1/2 cup peanut oil
2 Tbs. plus 4 tsp. honey
8 slices white sandwich bread
3 Tbs. unsalted butter, melted
2 bananas, peeled, halved crosswise and quartered lengthwise
Honey for serving (optional)

Put the peanuts, salt, peanut oil and the 2 Tbs. honey in a mini food
processor. Process until the desired consistency is reached, scraping
down the sides of the bowl as needed. You will need 1/2 cup peanut
butter for making the panini; reserve the remaining peanut butter for
another use. (It will keep, covered and refrigerated, for up to 2 weeks.)

Preheat a panini press to 400°F according to the manufacturer's
instructions.

Brush one side of each bread slice with the melted butter. Turn 4 of
the slices over and spread each with 2 Tbs. peanut butter. Top each
with 4 banana slices and drizzle with 1 tsp. honey. Top each with one
of the remaining bread slices, buttered side up.

Place the sandwiches on the preheated panini press and cook until the
bread is golden brown and toasted, about 2 minutes. Transfer the
sandwiches to a cutting board and cut in half. Repeat with the remaining
sandwiches. Serve with honey for dipping.






chocolate-banana croissant panini

2 day-old croissants, cut in half horizontally
2 oz. bittersweet chocolate shavings
1 small banana, cut diagonally into 1/4-inch slices

Preheat an electric panini maker to medium according to the
manufacturer’s instructions.

Lay the bottom half of each croissant, cut side up, on a clean work
surface. Sprinkle with about two-thirds of the chocolate, dividing
equally. Arrange the banana slices on top, then sprinkle with the
remaining chocolate. Place the top half of each croissant, cut side
down, on top.

Place the sandwiches on the preheated panini maker and close the lid.
Cook according to the manufacturer’s instructions until the chocolate
is melted and the tops are golden, 5 to 7 minutes.

Transfer the sandwiches to a cutting board and cut in half.






caprese panini

2 slices country-style bread, each 1/2 inch thick
Olive oil for brushing
2 Tbs. mayonnaise
2 slices mozzarella cheese
3 tomato slices
1 tsp. balsamic vinegar
Salt and freshly ground pepper, to taste
2 fresh basil leaves

Preheat an electric panini maker according to the manufacturers
instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled
side down, on a clean work surface. Spread the top of each slice with
1 Tbs. mayonnaise. Place the cheese on one slice and top with the
tomato slices. Drizzle with the vinegar and season with salt and pepper.
Top with the basil, then with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according
to the manufacturers instructions until the bread is golden and the cheese
is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.






goat cheese and prosciutto panini

2 slices 9-grain bread
1 Tbs. unsalted butter, melted
1 Tbs. apricot preserves
3 thin slices prosciutto
2 Tbs. crumbled goat cheese

Preheat an electric panini maker according to the manufacturer’s
instructions.

Brush one side of each bread slice with butter. Lay the slices, buttered
side down, on a clean work surface. Spread the tops of the slices with
apricot preserves. Arrange the prosciutto and goat cheese on 1 slice,
then top with the other slice, buttered side up.

Place the sandwich on the preheated panini maker and cook according to
the manufacturer’s instructions until golden brown and crunchy, about 1
minute.

Transfer the sandwich to a cutting board and cut in half.






flank steak panini with fries

For the marinade:
3 garlic cloves, minced
2 tsp. Dijon mustard
2 Tbs. balsamic vinegar
2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. red pepper flakes
3 Tbs. olive oil


1 flank steak, about 1 1/2 lb.
1-lb. loaf herbed focaccia
1/2 cup caramelized shallots*
6 oz. mozzarella cheese, sliced 1/4 inch thick
1 cup arugula
Olive oil for brushing
Salt and freshly ground black pepper, to taste

To make the marinade, in a small bowl, whisk together the garlic, mustard,
vinegar, salt, black pepper, red pepper flakes and olive oil. Transfer the
marinade to a sealable plastic bag and add the flank steak. Remove the air
from the bag and seal. Refrigerate for 1 hour.

Preheat an electric panini press to 400°F according to the manufacturer's
instructions.

Remove the steak from the bag and scrape off the excess marinade. Place
the steak on the panini press, close the lid and cook for 5 to 6 minutes for
medium-rare, or until done to your liking. Transfer the steak to a cutting
board and let rest for 3 minutes. Cut the steak into slices 1/8 inch thick.

Cut the focaccia into quarters, then cut each piece in half horizontally.
Lay the pieces, cut side up, on a work surface. Spread 2 Tbs. caramelized
shallots on each of the bottom halves, then top with the steak, cheese
and arugula. Brush the cut side of the remaining focaccia halves with olive
oil and season with salt and black pepper. Cover each sandwich with one
of the remaining halves, cut side down. Brush the tops of the sandwiches
with olive oil.

Place 2 sandwiches on the panini press, close the lid and cook until the
bread is crisp and the cheese is melted, about 2 minutes. Transfer the
sandwiches to a cutting board. Repeat to cook the remaining sandwiches.

Cut each sandwich in half diagonally or into 4 triangular finger sandwiches.






prosciutto panini with pesto mayonnaise

2 Tbs. mayonnaise
2 Tbs. pesto
4 slices country-style bread
Extra-virgin olive oil for brushing
1 cup loosely packed mixed baby greens
1/4 lb. prosciutto, thinly sliced
1/4 lb. provolone cheese, thinly sliced

In a small bowl, whisk together the mayonnaise and pesto until blended.

Preheat a grill pan and panini press over medium heat for 5 minutes.

Meanwhile, lay the bread slices on a clean work surface. Brush one side
of each slice with olive oil, turn the slices over and spread pesto mayonnaise
on the slices. Arrange the mixed baby greens on 2 of the slices and top with
the prosciutto and cheese. Then top each with one of the remaining bread
slices, oiled side up.

Remove the panini press from the grill pan and arrange the sandwiches in
the pan. Place the press on the sandwiches and cook until grill marks appear
underneath, about 1 minute. Turn the sandwiches over and cook for about
1 minute more.

Transfer the sandwiches to a cutting board and cut in half. Serve
immediately.