GRILLED VEGETABLE AND MOZZARELLA PANINI
Provided by Food Network
Yield 4 panini
Number Of Ingredients 10
Steps:
- Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
- Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
- Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.
MOZZARELLA AND HAM PANINI
This is a scrumptious lunch, using ham or any other Italian meats.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
- Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly.
- Bake panini, pressing down top baking sheet once or twice during baking, until cheese has melted and sandwich is golden, 20 to 25 minutes. Cut into 4 pieces, and serve with Cherry Tomato Salad.
Nutrition Facts : Calories 458 g, Fat 21 g, Protein 25 g
GRILLED SPINACH AND MOZZARELLA PANINI
Experiment with different breads like ciabatta, pita, cracked wheat breads and wraps for your paninis.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Cook spinach according to package directions. Cool under running water in colander. Squeeze the liquid from the spinach. In a small mixing bowl, mix the spinach with the bread crumbs and Parmesan. Season with salt and pepper. Assemble the sandwiches by spreading the spinach mixture on the bread then topping with the mozzarella and red peppers. Top with remaining slices and grill in a skillet or sandwich press coated with butter until golden brown.
Nutrition Facts : Calories 402 calories, Carbohydrate 30.8 g, Cholesterol 62.8 mg, Fat 19.5 g, Fiber 2.1 g, Protein 24.5 g, SaturatedFat 11.7 g, Sodium 990.9 mg, Sugar 1.9 g
GRILLED VEGETABLE AND MOZZARELLA PANINI
Provided by Marge Perry
Categories Sandwich Cheese Kid-Friendly Back to School Lunch Mozzarella Eggplant Bell Pepper Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.
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