Baked Sausage And Hazelnut Chocolate Panini Recipes

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CHOCOLATE-HAZELNUT PANINIS



Chocolate-Hazelnut Paninis image

Toast these challah sandwiches with chocolate-hazelnut spread for a treat you can't wait to get your hands on.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 5

8 slices challah bread
1/3 cup chocolate-hazelnut spread
1/4 cup chopped hazelnuts
1 tablespoon unsalted butter, at room temperature
Confectioners' sugar, for serving

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.

CHOCOLATE HAZELNUT PANINI



Chocolate Hazelnut Panini image

A friend gave this to me from one of her cooking magazines (but I don't know which one!). You do need a panini or waffle maker to press them.

Provided by moose_kristi

Categories     Dessert

Time 35m

Yield 6 panini

Number Of Ingredients 6

1 1/3 cups chopped hazelnuts
2 ounces chocolate, coarsely chopped (bittersweet or semi-sweet)
1/4 cup fat-free half-and-half
2 tablespoons dark brown sugar, packed
8 slices whole-grain bread
1 pinch salt

Steps:

  • Preheat oven to 350°F Spread hazelnuts on a pie plate. Bake until golden brown (around 12 minutes). Transfer hot hazelnuts to a mini-food processor and pulse until mixture forms a paste. Add chocolate and pulse until melted.
  • Cook half-and-half, brown sugar, and salt in small saucepan over medium heat, stirring, just until mixture comes to a boil and brown sugar dissolves, about 3 minutes. Pour into glass measure. With food processor running, add half-and-half mixture to chocolate-nut mixture through feed tube and puree. Transfer to bowl and let cool until spreadable.
  • Spray one side of bread slices with nonstick spray. Put 4 slices, sprayed side down, on sheet of wax paper and spread each with 2 Tbsp chocolate nut mixture. Top with remaining slices, sprayed side up.
  • Heat panini maker or waffle maker according to manufacturer's directions. Add panini, in batches if necessary, and cook until golden brown, around 2 minutes. Cut each panino into thirds.

Nutrition Facts : Calories 347.8, Fat 24.4, SaturatedFat 4.7, Cholesterol 0.5, Sodium 214.3, Carbohydrate 30.1, Fiber 5.3, Sugar 7.8, Protein 8.5

HOT ITALIAN SAUSAGE PANINI WITH PICKLED PEPPERS



Hot Italian Sausage Panini with Pickled Peppers image

Provided by Brian Boitano

Categories     main-dish

Time 1h24m

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups white vinegar
1 1/2 cups water
1/2 teaspoon red pepper flakes
2 teaspoons salt
1 tablespoon sugar
2 garlic cloves, smashed
1 red bell pepper, cored, seeded and sliced
1 green bell pepper, cored, seeded and sliced
1 medium onion, sliced
1 pound or 6 links hot Italian sausage, butterflied
6 ciabatta rolls or 1 loaf ciabatta bread, cut into 6 portions
6 tablespoons olive oil
1/4 pound or 6 thin slices provolone
1/4 pound Parmesan, shaved

Steps:

  • In a large pot, combine the white vinegar, water, red pepper flakes, salt, sugar, and garlic and bring to a boil over medium heat. Once boiling, remove the pot from the heat and add the sliced peppers and onions. Let the ingredients pickle at room temperature for about 30 minutes. The peppers will last up to 1 month in a re-sealable container that has been stored in fridge.
  • Preheat an outdoor grill or grill pan over medium-high heat. Arrange the butterflied sausages on the grill, cut side down. Cover the sausages with a sheet pan and weigh it down with a tea kettle filled with water or a heavy pan. Grill for 4 to 5 minutes per side.
  • Slice the rolls in half and brush them, inside and out, with the olive oil. Layer a slice of provolone over the bottom half of each roll. Add the cooked sausages to the cheese, top with some of the pickled peppers and onions, then finish with 3 pieces of shaved Parmesan and, finally, cover with the top half of each roll. Put the sandwiches in a panini press, 2 or 3 at a time, and cook until the bread is crisp and cheese is melted, about 4 to 5 minutes. If you do not have a panini press, grill the sandwiches in a large skillet over medium heat and put a cast iron or heavy-bottomed pan on the sandwiches to flatten. Cook for 3 minutes per side. Transfer the sandwiches to a serving platter and serve.

SPICY SAUSAGE AND BROCCOLINI PANINI



Spicy Sausage and Broccolini Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 6

1/4 cup olive oil
4 ounces spicy Italian sausage, loose
1 bunch broccolini, trimmed and chopped
1/4 teaspoon kosher salt
2 cups shredded aged provolone
8 slices white bread

Steps:

  • Place a medium skillet over medium-high heat. Add 1 tablespoon of olive oil and the sausage to the skillet and cook, stirring often and breaking the sausage apart with the back of a wooden spoon, until the sausage is cooked and beginning to brown, about 4 minutes. Add the broccolini and salt and continue to cook until the broccolini is tender, an additional 6 minutes. Allow the mixture to cool.
  • In a medium bowl, mix together the sausage mixture and provolone until combined. Place 4 slices of bread on a cutting board and divide the mixture evenly among the slices. Top with the remaining slices of bread.
  • Heat a large skillet or griddle over medium heat. Brush with 1 1/2 tablespoons of the remaining oil and place 2 sandwiches in the skillet. Cook until lightly browned and crispy on the bottom, about 3 minutes. Flip the sandwiches and cook until crispy on the bottom and the cheese is melted, an additional 3 minutes. Continue with the remaining oil and sandwiches. Cut into squares or triangles and serve.

CHOCOLATE PANINI



Chocolate Panini image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 2

8 (1/2-inch) thick slices sourdough bread or peasant bread, buttered on 1 side
3 ounces semisweet chocolate, chopped with a heavy knife

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.

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