Panini Oil Recipes

PANINI OIL

Steps:

• Warm the canola in a small, heavy-bottomed sauce pan over medium-low heat.
• Smash the garlic cloves with the flat of a wide, heavy knife, the flat side of a tenderizing mallet, or any sturdy flat tool that you feel comfortable with. You want to flatten them somewhat (but not squirt garlicky bits all over the kitchen).
• When the oil shows signs of slow movement (that lazy, swirly motion that happens long before the oil begins smoking), drop the garlic into the warm oil.
• Watch and when the garlic shows signs of beginning to brown, pull off the heat and cover.
• Let stand at room temperature until cooled completely. Strain to remove the solids.
• Store the oil in an air-tight container in the refrigerator. It should keep for a couple of months if you don't use it all before then.
• When using, brush (don't dip!) the outside surfaces of your bread when preparing paninis for grilling. You may wish to salt the outside after cooking depending on the type of panini or your personal taste.

MUSHROOM, GOAT CHEESE AND TRUFFLE OIL PANINI

Steps:

• Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add the garlic and 2 tablespoons thyme and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they are browned and soft, about 10 minutes. Remove from the heat and let them cool for about 15 minutes. Put the mushrooms into a food processor and pulse a few times until they are finely chopped. (Alternately, you can chop them on a board with a knife.) Scrape them into a bowl. Crumble in the goat cheese and add the remaining thyme. Pour in the truffle oil, if using, and mix well to combine.
• Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil. On the bottoms place 1/4 of the mushroom mixture and top with some arugula. Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops.
• Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.

ULTIMATE PANINI

Steps:

• In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Layer the cheese, ham, tomato, pickles and caramelized onions on four bread slices; top with remaining bread. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

PANZANELLA PANINI

Steps:

• Preheat a skillet over medium-low heat.
• Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
• Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

HOMEMADE PANINI BREAD

Steps:

• Mix in a bowl the cold and boiling water. The water needs to be cool enough to touch which is perfect temperature for yeast to develop. Stir the yeast in the water until dissolved.
• Add the rest of the ingredients and stir ideally in a mixture and for about 5 minutes or knead by hand - the dough needs to be pliable and elastic.
• Cover the dough with a tea towel and let it rise for an hour.
• Divide the dough into 12 pieces and roll them into oval flatbreads, around 15cm long. Cover a baking tray with baking parchment. Place the flatbreads on the tray, cover them and let rise again for 30 minutes. Preheat oven to 180 degrees convection.
• Bake the breads for 10 minutes or until they are slightly golden on top. Leave to cool.
• Cut them lengthways and fill them a favourite filling of yours. Place them in the oven at 200 degrees convention or the grill setting until the filling is melted and the bread is crisp.