Panini With Roasted Peppers Recipes

Steps:

• Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
• Heat a nonstick griddle pan over medium heat.
• Wrap a brick completely in foil.
• Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.

Steps:

• Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.

Steps:

• Preheat panini maker to medium-low.
• Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
• Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
• Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
• Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
• Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.

Steps:

• Heat a pot over high heat and add the mustard greens, with the water clinging to the leaves plus 1/4 cup additional water.
• Season with about 1/4 teaspoon of salt, pepper to taste, garlic, and red pepper flakes; cover.
• Once the greens start to reduce, lower the heat to medium and cook until they are tender, about 7 minutes.
• Drain and squeeze water out of the greens and put them in a bowl; season with additional salt, if desired, pepper sauce or vinegar to taste.
• Build your panini by covering one slice of bread with cheese, the greens, and pepper strips; spread the top slice with Dijon mustard and cover.
• Brush the outside of the sandwich liberally with olive oil.
• Cook in a panini maker or a heavy skillet until both sides of the bread are crispy and the cheese has melted (I use a cast iron skillet with another cast iron skillet on top of the sandwich to weight it, then flip.