Serrano Piquillo Manchego Panini Recipes

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PANINI-STACKED STICKS



Panini-Stacked Sticks image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 18m

Yield 4 servings

Number Of Ingredients 6

4 round crusty rolls, plain Kaisers will do if your store offers no others
3/4 pound provolone, sliced
1/2 pound prosciutto di Parma, available at deli or in presliced imported packages near deli case
1 cup arugula, spicy dark green small lettuce leaves, available in the produce department
8 hot peperoncini peppers or 8 large pitted green olives
12-inch bamboo skewers

Steps:

  • In Italy, my favorite panini (sandwich) is made with ham (prosciutto di Parma) cheese (robiola) and arugula (rucola or rocket lettuce). You can eat it cold, or press it and grill it on a sandwich press or in a skillet. If you want to press it, put a heavy skillet on top of the sandwich as it cooks on a griddle or in a nonstick pan over medium heat. Cook just a minute or so on each side to crisp the roll and slightly warm the filling.
  • To make the sandwich, split rolls and cover with provolone. Top with a few pieces of arugula and 2 or 3 thin slices of ham, set the top in place and press down. Cut sandwiches into 8 small cubes or grill to toast the roll, then cut. Stack 8 pieces or 1 panini on each stick, threading 2 hot peppers or 2 jumbo olives in among the panini pieces as you work. Repeat to make 4 (12-inch) panini-stacked sticks.

MEATLESS MUFFALETTA PANINI



Meatless Muffaletta Panini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 handfuls good quality pitted green and black olives
1 cup giardiniera, drained pickled cauliflower, carrot and hot pepper mix
4 sesame or cornmeal Keiser rolls, split
8 deli cut slices sharp provolone
1 (15 ounce) can artichoke hearts in water, thinly sliced
2 roasted red pepper, drained and thinly sliced

Steps:

  • Preheat griddle or grill to medium-high heat.
  • Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
  • Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.

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