Panini Recipes

Trust me you'll want to read this. Even more you will want to eat these. As previously mentioned, my sister-in-law bought a new panini cookbook, and bless her she has shared the wealth with me. I would like to share the wealth with you.

Why Paninis are the Perfect Summertime Dinner

1 - They are SO fast. It is easy to put an entire meal together in about 20 minutes or less if you aren't adding sides. (Great sides with paninis: corn on the cob, salad, asparagus, fruit of any kind, really anything)

2 - They don't heat up your kitchen. With a west facing kitchen this is a BIG plus for me in the summer time. While I do have a grill going it isn't on for that long, and the heat doesn't seem to radiate from it the same way as it does from the stove or oven.

3 - They are delicious! Truly this is top quality stuff here, that makes people think you slaved to give them such amazing eats. Because I have insanely picky children,  I've also come to appreciate that paninis are easy to leave out some of the more 'adult' ingredients on the kids sandwiches without much effort.

4 - Portability. Paninis are easy to fix then take to the park or up the canyon. While they don't stay super hot they still are warm and crunchy and gooey on the inside.

So here you go....you'll thank me later. I promise.

Tomato, Feta and Basil Panini                      

(serves 2)

2 oz. feta cheese, crumbled

2 Tbsp. chopped fresh basil

2 Tbsp. mayonnaise

pinch salt

pinch freshly ground black pepper

4 slices sourdough bread

1 Tbsp. olive oil

4 thin slices tomato

1. In a bowl, combine feta, basil, mayonnaise, salt and pepper

2. Brush one side of each bread slice with oil. Place two slices on a work surface, oiled side down, and evenly layer with cheese mixture and tomato.  Cover with top halves, oiled side up and press gently to pack.

3. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes.  Serve immediately.

Bacon, Smoked Gouda and Tomato Panini

(serves 2)

4 slices French bread

1 Tbsp. olive oil

2 Tbsp. mayonnaise

2 Tbsp. honey mustard

3 oz. smoked Gouda cheese, thinly sliced

8 slices bacon, cooked crisp

4 thin slices tomato

pinch salt

pinch freshly ground black pepper

1. Brush one side of each bread slice with oil.  Place on a work surface, oiled side down, and spread mayonnaise over bottom halves.  Spread mustard over top halves.  On bottom halves, even layer with cheese, bacon, and tomato.  Sprinkle with salt and pepper.  Cover with top halves and press gently to pack.

2. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes.  Serve immediately.

Blue Cheese, Chicken and Apple Panini             

(serves 2)

2 ciabatta rolls, split

1 Tbsp. olive oil

2 Tbsp. honey mustard

4 oz. roasted chicken breast, thinly sliced

1/2 cup baby spinach leaves

1/4 cup crumbled blue cheese

6 thin slices Granny Smith apples

4 slices thick-cut bacon, cooked crisp

1. Place rolls, cut side down, on a work surface and brush crusts with oil.  Turn rolls over and spread with mustard.  On bottom halves, evenly layer with chicken, spinach, blue cheese, apple and bacon.  Cover with top halves and press gently to pack.

2. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes.  Serve immediately. 

Pepperoni and Cheese Panini (we call this one Pizza Panini)

(serves 2)

2 ciabatta rolls, split

1 Tbsp. olive oil

4 oz. mozzarella cheese, thinly sliced

2 oz. Pecorino Romano cheese, thinly sliced

1 oz. pepperoni, thinly sliced

pinch dried oregano

pinch salt

pinch freshly ground black pepper

1. Place rolls, cut side down, on a work surface and brush crusts with oil.  Turn rolls over and, on bottom halves, evenly layer with mozzarella, Pecorino Romano and pepperoni.  Sprinkle with oregano, salt and pepper.  Cover with top halves and press gently to pack.

2. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes.  Serve immediately.