Pesto Panini Recipe

Here’s a great tuna and pesto panini recipe – an excellent combination of flavors that’s sure to satisfy both your tastebuds and your tummy.

 Canned Tuna, Pesto and Shredded Cheddar Panini

• 8 slices whole-wheat bread
• 1 6 ½-oz. can tuna packed in brine, drained well
• ¼ cup pesto
• ½ cup mayonnaise
• 1/8 cup sundried tomatoes, drained and chopped
• 1/3 cup shredded cheddar cheese
• Salt and pepper to taste
• Olive oil

In a large bowl, mix the tuna, pesto, mayonnaise, sundried tomatoes and shredded cheddar cheese; flavor with pepper and salt. If possible, cover and refrigerate for at least 30 minutes to blend flavors. When ready to serve, preheat panini grill to medium. Spread mixture over panini bottoms and cover with panini tops. Brush lightly with olive oil and grill in hot grill for 5-7 minutes, or until bread is golden-brown and cheese is melted. Serve and enjoy.

Mozzarella Panini Recipe

Here is a delightfully simple, veg-friendly mozzarella panini recipe.

Garden Fresh Mozzarella Panini

• 1 medium ciabatta loaf, sliced horizontally
• ¾ cup green or red pesto
• 4 slices mozzarella
• 4 large tomato slices
• Mixed organic greens
• Fresh basil leaves
• Olive oil

Preheat panini press to medium. Spread half the pesto in the panini top and the other on the panini bottom. Place slices of cheese immediately over the panini bottom. Arrange all else as per your preference. Brush with olive oil and grill until mozzarella is melted and runny and bread golden-brown, around 6 minutes. Serve immediately.

Roast Beef Panini Recipes

Here are two excellent roast beef panini recipes that are sure to satisfy even the most jaded palate.

Hot Roast Beef Panini

• 1 medium-size ciabatta loaf, sliced in half horizontally
• 4-6 thin slices roast beef
• Dijon mustard
• Herb butter, melted
• 2 thick slices Mozzarella or Cheddar cheese
• 4 slices tomato
• 4 slices avocado
• Olive oil for brushing

Preheat your panini grill to medium heat. Lay the halved ciabatta bread out on your table or plate. Spread the upper half with the herb butter and the lower half with the mustard. Place the cheese on the bottom half; follow with the roast beef, the tomato, the avocado, and then top with the upper half of the panini. Brush exterior lightly with olive oil. Grill in hot panini grill until bread is golden-brown and cheese has melted, 5-7 minutes. Serve immediately.

Cold Roast Beef and Ham Panini

• Bread of your choice (ciabatta, whole wheat, etc), 1 medium-size loaf or 2 slices
• 2-4 thin slices roast beef
• 2-4 slices honey ham
• 2 slices Emmental or Muenster cheese
• Mayonnaise
• Dijon mustard
• Fresh organic greens (lettuce, arugula, etc.)
• 2-4 slices tomato

Lay bread slices out on plate. Slather inner surfaces with mayonnaise. Layer ingredients as per your preference. Optionally, store panini in refrigerator for at least 30 minutes to blend and develop flavors. When ready, slice into smaller slices, if desired, and serve.

Tuna and Cheese Panini Recipe

Here is a nice and simple flaked tuna and cheese panini recipe, for those times when you feel like fish or can’t have any meat. 

• 8 slices whole-wheat bread
• 1 small (6½-oz.) can tuna packed in brine, drained
• 1/3 cup pickle relish
• ¾ cup mayonnaise
• 4 slices Cheddar or Mozzarella cheese
• Salt and pepper to taste
• Olive oil

Preheat panini press to medium heat. Mix drained tuna, pickle relish and mayonnaise in bowl; season with salt and pepper. Lay bread slices open on a plate; place cheese on panini bottoms. Distribute panini filing evenly among bottoms. Cover with panini tops. Brush lightly with olive oil and grill in hot press for 5-7 minutes until cheese melts and bread is golden-brown. Serve immediately. Makes 4 sandwiches or 8 half-sandwiches.

Panini recipes with…

In search of panini recipes with salami? Here are two good simple ones, one hot (grilled in a panini press) and one cold.

Hot salami and cheese panini

• 1 medium-sized ciabatta roll
• 2 thick slices Mozzarella cheese
• 1½ tbsp. Dijon mustard
• 6 thin slices hard salami
• A small amount of assorted greens of your choice (lettuce, arugula, etc.)
• Mayonnaise
• Olive oil

Preheat the panini press to medium. Slice the ciabatta roll in half horizontally and then vertically to end up with 4 slices. Open up slices on a plate and spread with mustard. Place Mozzarella cheese slices on panini bottoms. Top with salami (3 slices per panino). Top with half of the mayonnaise, the greens, the remainder of the mayonnaise and then the panini tops. Brush outside with olive oil; press and grill 5-7 minutes until bread is toasted and cheese melted. Serve immediately.

Cold and spicy salami panini

• 2 slices whole-wheat bread
• 5-6 thin slices hard salami
• 1 slice Cheddar cheese
• 2 medium-thick slices large tomato
• 1 small pickled hot pepper
• Dijon mustard
• Mayonnaise 

Lay bread slices flat on a plate. Brush inner surfaces with mustard. Place cheese flat on panino bottom. Arrange salami slices atop cheese. Brush salami with mayonnaise; top with tomato slices. Brush with a little mayonnaise. Cut pepper into small rounds or cubes; distribute evenly atop tomato slices. Top with panino top, slice as desired. Serves 1 or 2.

Simple Chocolate Dessert Panini

 

4 slices Ciabatta bread or French baguette

1 tablespoon olive oil

½ bittersweet or semi-sweet chocolate bar, coarsely chopped

1. Preheat panini press. Distribute chocolate evenly between two bread slices and top with remaining bread. Brush outside portions of panini evenly and lightly with olive oil. 

2. Place panini in hot press and cook for only 2 minutes or just until chocolate starts to melt and bread is golden-brown. Serve immediately.

Grilled Chicken, Apple and Honey Panini

 

• 1 medium-sized ciabatta roll, sliced horizontally
• 1 medium- to large precooked chicken breast, grilled and shredded
• Half an apple, peeled, cored, and sliced thinly
• 2 slices Mozzarella or Cheddar cheese
• 2 cloves garlic, peeled and crushed
• Mustard
• Honey
• Mayonnaise
• Melted butter for brushing

 

1.  Preheat panini press to medium heat.

2.  Brush inside of bread with mayonnaise.

3.  Place cheese slices on bottom of bread. Layer apple slices and then chicken shreds atop the cheese.

4.  Mix crushed garlic, honey and mustard in a small bowl. Brush mixture on chicken breast shreds.

5.  Cover sandwich and brush with melted butter.

6.  Place in panini press and cook until cheese melts, approximately 5-7 minutes.

Ham, Chicken and Cheese Grilled Panini

 

• 2 small ciabatta rolls, sliced horizontally
• Mayonnaise
• Lettuce leaves
• Dijon mustard
• 2 slices honey baked ham or turkey ham
• 2 slices Mozzarella, Cheddar or Asiago cheese
• 1½ cup shredded precooked chicken breast
• 1 tbsp olive oil

 

1.  Preheat panini grill to medium.

2.  Set sliced bread down and spread mayonnaise on each slice.

3.  Place lettuce leaves on each half.

4.  Top with ham slices. Spread with mustard.

5.  Top with cheese slices and then chicken breast shreds.

6.  Put sandwiches together. Brush outer areas of sandwich lightly with olive oil.

7.  Grill for 5-8 minutes or until cheese is melted and bread is golden-brown.

8.  Serve right away. Makes 2 panini.

All-Vegetable Salad Panini

 

• 1 large ciabatta roll, sliced horizontally
• ½  cup Italian dressing
• 2 cups mixed dark leafy greens, washed, drained and chopped
• Fresh basil leaves, roughly torn into small pieces
• Parmesan, Cheddar and/or Mozzarella cheese shavings
• Salt, to taste
• Freshly cracked black pepper, to taste
• Olive oil

 

1.  Heat panini grill to medium heat.

2.  Lay ciabatta roll slices open and flat. Spread insides of bread with Italian dressing.

3.  In a medium-size bowl, mix greens and basil leaf pieces.

4.  Layer mixed greens and basil on bottom halves of sandwiches. Top with cheese shavings, salt and black pepper.

5.  Assemble and brush outside of sandwiches with olive oil.

6.  Grill sandwiches until ciabatta is golden-brown and cheese melts, about 3-5 minutes.

7.  Serve immediately.

French Dip Roast Beef Panini

French Dip Roast Beef Panini

 Ingredients

1 tablespoon butter

½ shallot, minced

½ tablespoon cornstarch

1 cup reduced-salt beef broth

salt and pepper to taste

¼ pound deli-style sliced roast beef

½ baguette, cut into two portions and halved horizontally

1/8 lb sliced Swiss cheese

 

Directions 

1. Preheat your panini press. Melt the butter in a small saucepan over medium heat. When hot, stir in the shallot and cook, stirring frequently, until softened and translucent (this takes about 2 minutes). Stir in the cornstarch and cook for one more minute.

2. Add the beef broth to the mixture, stirring to blend well. Season with salt and pepper as necessary.

3. Add the slices of roast beef to the sauce. Cook over low heat until the slices are warmed and remove from the sauce (reserve and cover the sauce for serving).

4. Divide cheese and place equal portions on two bread slices. Top with roast beef. Cover with remaining bread slices.

5. Grill panini in hot press until cheese is melted and bread toasted and golden-brown, approximately 5 minutes. Serve immediately with warm sauce.

Next Page »