Chocolate Panini Recipes

Steps:

• Preheat the panini grill.
• Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
• Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Steps:

• Preheat the oven to 450 degrees.
• Lay slices of the bread, butter side down, on an ungreased sheet pan. Sprinkle evenly with the chopped chocolate, covering the bread to within 1/4-inch of the crust. Cover each with a second slice of bread, butter side up. Press closed with the back of a spatula. Bake until the bread is golden and the chocolate begins to melt, about 5 to 7 minutes. Using a spatula, carefully turn each sandwich over and bake 5 to 7 minutes more. Let cool slightly before serving.

Steps:

• Brush butter on one side of the slices of bread. On a work surface, put 4 slices of bread, buttered-side down, and sprinkle with chocolate up to 1/4 inch from the crust. Cover with remaining slices of bread, buttered-side up.
• In a large striped pan or non-stick skillet, cook sandwiches at medium-low heat, 2 at the same time, 6 to 8 minutes or until chocolate has melted and the bread is golden (press them with a spatula and flip at mid-cooking). Cook remaining sandwiches the same way.
• Cut sandwiches in 2 and sprinkle with icing sugar. Serve warm.

Steps:

• Heat a panini grill to medium according to the manufacturer's instructions. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
• Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panino in half and serve.

Steps:

• Divide the chocolate-hazelnut spread evenly among 4 slices of the bread and spread to cover. Sprinkle with the chopped hazelnuts. Top with the remaining slices of bread to make 4 sandwiches.
• Heat a medium skillet over medium-low heat and melt about half the butter. Working in batches, cook the sandwiches, pressing down lightly as they cook until the bread toasts, about 3 minutes. Turn and toast the other side, adding butter as needed. Dust the sandwiches with confectioners' sugar and serve.

Steps:

• Heat a panini grill to medium according to the manufacturer's instructions.
• Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
• Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panini in half and serve.

Steps:

• The amount of chocolate used varies depending upon the type of bread you use. The idea is to cover one piece of bread with about 3/8 inch of chocolate.
• Place chocolate on one slice of bread, arranging evenly and up to 1/2 inch from all edges to allow space for chocolate to melt. Cover with the other slice of bread. Toast on a panini grill, or in a 500° F oven for 5 minutes on each side. Use tongs to turn the panini to avoid being burned by very hot chocolate drips. Remove from oven when both sides are lightly toasted and chocolate melts. Cool briefly before serving.
• Warning - the chocolate will be very hot when the panini comes out of the oven. Resist the temptation to bite into it right away! Be sure to cool it a little while. It will be worth the wait.

Steps:

• Lightly butter one side of each pound cake slice; set aside.
• For each panini, lay 1 slice of pound cake, buttered side down, on work surface. Spread with about 1 tablespoon chocolate hazelnut spread, top with banana slices and sprinkle with cinnamon. Top with second slice of pound cake, buttered side up.
• Spray indoor grill with nonstick cooking spray; heat to medium. Cook about 2 minutes or until pound cake is golden brown.