Grilled Italian Panini Recipes

BASIC GRILLED PANINI

Steps:

• Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
• Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

GRILLED VEGETABLE PANINI

Steps:

• Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
• Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (about) extra-virgin olive oil
• 1/2 cup grated Parmesan
• In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
• Yield: 1 cup
• Prep Time: 10 minutes

ITALIAN PANINI

Steps:

• Cut roll open.
• Brush outside of roll with olive oil.
• Brush both sides of inside with italian dressing.
• Cut cheese in half, add the 4 halves to the bread.
• Add the remaining ingredients in order listed.
• Cut in half.
• Grill in your panini press or George Foreman grill.
• Enjoy.

ITALIAN PANINI

Steps:

• Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf.
• Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches
• Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes.
• Transfer the panini to a cutting board and slice in half. Serve immediately.

GRILLED ITALIAN PANINI

Steps:

• Heat coals or gas grill for direct heat. Cut a circle 1/2 inch from edge of bread, cutting 2 inches down into loaf but not all the way through. Remove center of bread loaf and set aside. Arrange salami inside bread loaf; top with peppers, tapenade and cheese. Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil.
• Cover and grill loaf 4 to 6 inches from low heat 15 to 20 minutes, turning once, until cheese is melted.
• Brush olive oil over top of loaf. Cut loaf into 4 wedges.

GRILLED ITALIAN PANINI

Steps:

• 1. Spread chipotle aioli evenly on the top and bottom piece of sliced Ciabatta bread.
• 2. Arrange cheese, and meats on one slice - starting with cheese and ending with cheese so the meat is in the middle. Add the onions and top with bread and brush with oil.
• 3. Preheat your grill on low heat and spray or brush your grates with olive oil and place the sandwich on the top rack of your grill - preferably the warming rack.
• 4. Close the grill and allow cooking for approximately 2 minutes per side, flipping just once. Remove from grill and slice on the bias and serve with bread and butter pickles and your favorite pasta salad.
• 5. If you enjoy garden fresh tomatoes and lettuce just add them after the sandwich is done grilling.

GRILLED ITALIAN PESTO PANINI

Steps:

• Preheat your George Foreman grill, or panini maker.
• Slice the roll horizontally; spread with pesto.
• When the grill is ready, add the onion and red pepper slices (I didn't think they needed any seasoning, but you could add Italian dressing, or other seasoning to them, before grilling, if desired); grill until tender.
• Layer the grilled veggies, cheese, and lunchmeat.
• Grill until the cheese melts (you'll have to apply some pressure to the top of the grill when you first insert the sandwich, since the sandwich is pretty thick).
• Slice on the diagonal, and enjoy, now or later!

GRILL-PRESSED ITALIAN PARTY PANINI RECIPE

Steps:

• In a large bowl, whisk together olive oil, red wine vinegar, balsamic vinegar, parsley, shallot, oregano, and red pepper flakes. Season heavily with salt and pepper.
• Add in red onion, tomatoes, and fennel. Toss to thoroughly coat vegetables in vinaigrette. Let vegetables rest in vinaigrette for 20 minutes, tossing again halfway through. Strain vegetables into a bowl and reserve remaining vinaigrette.
• Open up bread and layer on mortadella, salami, provolone, and hot capicola. Top with marinated vegetables, pepperoncinis, red peppers, and lettuce.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bricks on grill, cover grill and let fire cool down to medium-low, between 300-325°F. Transfer sub to grill and place a large sheet pan on top of sandwich. Wearing well insulated grilling gloves, carefully balance bricks on sheet pan. Cover grill and cook until cheese has started to melt and sandwich has flattened, about 15 minutes. Remove sandwich from grill, slice into 4 to 6 portions and serve with reserved vinaigrette.