Brie Pesto And Tomato Panini Recipes
PESTO PANINI WITH FRESH MOZZARELLA AND TOMATO
Pesto Panini with Fresh Mozzarella and Tomato. A toasted buttery panini with basil pesto, melted fresh mozzarella cheese, and juicy tomatoes.
Provided by Modern Honey
Categories Lunch or Dinner
Time 11m
Number Of Ingredients 6
Steps:
- Preheat panini grill, if using. Spread pesto on each slice of bread. Place mozzarella slices on top of pesto.
- Layer with fresh tomatoes. Sprinkle with salt. Place the remaining slices of bread, pesto side down, on top.
- Spread the top and bottom of bread with softened butter. Grill the sandwiches on panini grill, about 3 minutes per side. The paninis are done when the cheese is completely melted and the bread is toasted and golden.
- **If you don't own a panini grill, you may use a skillet. Heat over medium-low heat and flip after 3-4 minutes.
HAM AND BRIE PANINI
Steps:
- Slice the ciabatta in half lengthways and spread the bottom half of each with pesto. Arrange the tomato on top, then the ham, folded in half, and the brie. Season well and replace the top of the ciabatta. Wrap in foil and place on a baking tray in a preheated oven at 220?C, 425F, gas mark 7 for 15 minutes. Serve immediately, either on its own or with a fresh green crispy salad. NOTES : Panini are traditional Italian snacks. The combination of succulent fresh ham, pesto sauce and melted brie makes a quick and wholesome light lunch. One whole ciabatta may be used in place of the two half ciabatta. Instead of oak smoked ham try peppered or honey roast ham, all available on the service counter.
Nutrition Facts : Calories 12 calories, Fat 0.12952 g, Carbohydrate 2.54042 g, Cholesterol 0 mg, Fiber 0.791000029325485 g, Protein 0.5631 g, SaturatedFat 0.01918 g, ServingSize 1 1 Serving (62g), Sodium 3.163 mg, Sugar 1.74941997067451 g, TransFat 0.03595 g
CHICKEN AND BRIE SANDWICH WITH ROASTED CHERRY TOMATOES
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F. In a 10" cast iron skillet or ovenproof pan, toss tomatoes with oil; season with salt and pepper. Roast 20 to 25 minutes, until cooked and softened. Remove from oven and cool to room temperature. In a small bowl, combine pesto and mayonnaise and spread on the cut sides of each bun. Set leaves of butter lettuce (or baby arugula) in each bun. Top lettuce (or arugula) with roasted tomatoes, Brie and chicken. Drizzle sandwich fillings with a little balsamic crema, and serve. Note: Balsamic crema, also called balsamic reduction, is sold in our Deli Department and vinegar aisle.
BRIE, PESTO, AND TOMATO PANINI
I'm hooked on Paninis. So easy, so good, and there's always something in the house to use for a fast appetizer or quick lunch. Here's one for summer appetizers, perfect with a glass of wine.
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the Italian bread in half, vertically.
- Drizzle insides well with the olive oil and slightly on the outsides.
- Slather the pesto on the insides and cover with the tomato slices.
- Season with salt and pepper to taste then pile on the brie chunks or slices and cover with the top piece of the bread.
- Heat the panini pan of frying pan and add the sandwich.
- If you're using a frying pan be sure to use a weight to smush the sandwich while it heats.
- Flip the sandwich when the bread starts to brown.
- The panini is done when both sides are golden brown and the cheese starts to ooze!
- Remove from heat and cut into appetizer sized portions.
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