The Perfect Panini
Special from Bottom Line/Personal November 1, 2011-->Crisp crust, warm tasty fillings with melted cheese—no wonder paninis have become so popular. Ciabatta bread typically is used, but a large baguette, Italian sub roll or focaccia works as well.Paninis are pressed down lightly while cooking, but you don’t need a special panini press. Simply place the sandwich in a skillet, and press it down with a lid that is smaller than the skillet. Or place another skillet over the panini, and add a large can or other weight on top.TURKEY AND CHEESE PANINI1 ciabatta bread (about 8 ounces)2 Tablespoons olive oil2 medium garlic cloves, minced½ pound sliced low-sodium smoked turkey breast½ cup sliced, drained canned roasted red peppers½ cup crumbled goat cheese10 to 12 fresh basil leavesOlive oil sprayCut bread into two five-inch pieces, and slice them open lengthwise. Spread olive oil on the top halves, and sprinkle garlic over the oil. Place turkey on the bottom halves. Place roasted red peppers over the turkey. Sprinkle goat cheese over the red peppers, and top each sandwich with five or six basil leaves. Cover with the top halves. Heat a large, nonstick skillet over medium heat, and spray with olive oil spray. Add the paninis, and press down with a lid. Cook for three minutes. Turn them over, and press with a lid. Cook another three minutes. Serves two.FLORENTINE CHICKEN PANINI1 ciabatta bread (about 8 ounces)Olive oil spray½ cup sliced red onion1 garlic clove, minced2 Tablespoons mayonnaise6 ounces cooked chicken strips2 ounces sliced provolone cheese½ cup fresh spinach leaves, chopped or cookedCut bread into two five-inch pieces, and slice them open lengthwise. Heat a large, nonstick skillet over medium heat, and spray with olive oil spray. Sauté the onion and garlic about three minutes. Remove and mix the garlic and onion into the mayonnaise. Spread the top halves with the mayonnaise. Top the bottom halves with the chicken, and place the provolone over the chicken. Place the spinach over the cheese. Cover with the top halves. Heat the skillet again, and spray with olive oil spray. Add the paninis, and press down with a lid. Cook for three minutes. Turn them over, and press with a lid. Cook another three minutes. Serves two.ROAST BEEF AND ARUGULA PANINI1 ciabatta bread (about 8 ounces)3 Tablespoons mayonnaise6 ounces sliced deli roast beef1 cup sliced ripe pear2 ounces Brie cheese, cut into half-inch strips1 cup arugula leavesOlive oil sprayCut bread into two five-inch pieces, and slice them open lengthwise. Spread the top halves with mayonnaise. Put the roast beef on the two bottom halves. Place pear slices over the roast beef, and arrange the Brie cheese over the pear slices. Top with the arugula leaves. Cover with the top halves of the bread. Heat a large, nonstick skillet over medium heat. Spray with olive oil spray. Add the paninis, and press down with a lid. Cook three minutes. Turn them over, and press with a lid. Cook another three minutes. Serves two. Linda Gassenheimer is an award-winning author of several cookbooks, most recently, The Flavors of the Florida Keys (Atlantic Monthly) and Mix ‘n’ Match Meals in Minutes for People with Diabetes (American Diabetes Association). She writes the syndicated newspaper column “Dinner in Minutes.” www.DinnerInMinutes.comRate this listing0 vote
Special from Bottom Line/Personal November 1, 2011-->Crisp crust, warm tasty fillings with melted cheese—no wonder paninis have become so popular. Ciabatta bread typically is used, but a large baguette, Italian sub roll or focaccia works as well.Paninis are pressed down lightly while cooking, but you don’t need a special panini press. Simply place the sandwich in a skillet, and press it down with a lid that is smaller than the skillet. Or place another skillet over the panini, and add a large can or other weight on top.TURKEY AND CHEESE PANINI1 ciabatta bread (about 8 ounces)2 Tablespoons olive oil2 medium garlic cloves, minced½ pound sliced low-sodium smoked turkey breast½ cup sliced, drained canned roasted red peppers½ cup crumbled goat cheese10 to 12 fresh basil leavesOlive oil sprayCut bread into two five-inch pieces, and slice them open lengthwise. Spread olive oil on the top halves, and sprinkle garlic over the oil. Place turkey on the bottom halves. Place roasted red peppers over the turkey. Sprinkle goat cheese over the red peppers, and top each sandwich with five or six basil leaves. Cover with the top halves. Heat a large, nonstick skillet over medium heat, and spray with olive oil spray. Add the paninis, and press down with a lid. Cook for three minutes. Turn them over, and press with a lid. Cook another three minutes. Serves two.FLORENTINE CHICKEN PANINI1 ciabatta bread (about 8 ounces)Olive oil spray½ cup sliced red onion1 garlic clove, minced2 Tablespoons mayonnaise6 ounces cooked chicken strips2 ounces sliced provolone cheese½ cup fresh spinach leaves, chopped or cookedCut bread into two five-inch pieces, and slice them open lengthwise. Heat a large, nonstick skillet over medium heat, and spray with olive oil spray. Sauté the onion and garlic about three minutes. Remove and mix the garlic and onion into the mayonnaise. Spread the top halves with the mayonnaise. Top the bottom halves with the chicken, and place the provolone over the chicken. Place the spinach over the cheese. Cover with the top halves. Heat the skillet again, and spray with olive oil spray. Add the paninis, and press down with a lid. Cook for three minutes. Turn them over, and press with a lid. Cook another three minutes. Serves two.ROAST BEEF AND ARUGULA PANINI1 ciabatta bread (about 8 ounces)3 Tablespoons mayonnaise6 ounces sliced deli roast beef1 cup sliced ripe pear2 ounces Brie cheese, cut into half-inch strips1 cup arugula leavesOlive oil sprayCut bread into two five-inch pieces, and slice them open lengthwise. Spread the top halves with mayonnaise. Put the roast beef on the two bottom halves. Place pear slices over the roast beef, and arrange the Brie cheese over the pear slices. Top with the arugula leaves. Cover with the top halves of the bread. Heat a large, nonstick skillet over medium heat. Spray with olive oil spray. Add the paninis, and press down with a lid. Cook three minutes. Turn them over, and press with a lid. Cook another three minutes. Serves two. Linda Gassenheimer is an award-winning author of several cookbooks, most recently, The Flavors of the Florida Keys (Atlantic Monthly) and Mix ‘n’ Match Meals in Minutes for People with Diabetes (American Diabetes Association). She writes the syndicated newspaper column “Dinner in Minutes.” www.DinnerInMinutes.comRate this listing0 vote
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