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Panini Recipes

May 13, 2010
By Eileen Goltz

Simply put, a panini is a grilled sandwich that is usually made in a specialized two sided grill that squashes the bread together to make it look pretty. If you don’t have a “Panini maker” or a George Foreman Grill (or a facsimile thereof) don’t panic. Panini can be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten them and then cook them for about 3 minutes on each side.
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ARTICHOKE AND TUNA PANINI (DAIRY)

1/2 cup sliced black olives, drained
1 teaspoon minced garlic clove
1/2 teaspoon fresh lemon zest
2 (6 1/2-ounce) jars marinated artichokes, drained, reserving marinade, and chopped
1/3 cup mayonnaise
2 (6-ounce) cans white tuna* in olive oil, drained and broken into chunks
4 long rolls or Italian bread cut into four pieces
4 slices Munster, Havarti or pepper jack cheese

In food processor or blender combine the olives, garlic, zest, and 3 tablespoons artichoke marinade and process until as smooth 1 to 2 minutes. Transfer mixture to a bowl and stir in the mayonnaise. In another bowl combine the artichokes and tuna. Split each roll horizontally and remove some of the bread top half but leaving the crust. Spread olive mayonnaise on cut sides of the bread and divide the tuna between the 4 sandwiches. Place a slice of cheese on top and grill for 3 to 4 minutes or until the cheese is melted. Serves 4

*light tuna doesn’t work as well as it tends to get mushy

Note on artichoke kashrut

CHEESE AND EGGPLANT PANINI (DAIRY)

1 large eggplant, cut into 1/4 inch slices
onion salt to taste
2 tablespoons of olive oil
8 slices of whole wheat or rye bread
12 slices of mozzarella
1/4 jar of marinara or pizza sauce
4 slices of tomato
Parmesan cheese
oregano

Season the eggplant slices with a little onion salt. Heat the oil in the skillet and then fry the eggplant until it is soft, about 7 to 8 minutes, turning at about 4 to 5 minutes. Set it aside. Spread a thin layer of the marinara on each side the slices of bread. On four of the bread slices, place a layer of mozzarella cheese, eggplant, a slice of tomato, sprinkle a little Parmesan cheese and oregano on top of the tomato and then top it with another piece of mozzarella cheese. Topping with the remaining bread slices, sauce side down. Grill the sandwich in the Panini press for about 5 to 7 minutes or fry it in the pan with a little oil. Serves 4.


PORTABELLA PANINI (DAIRY)

4 medium (4-inch diameter) portabella mushroom caps, cleaned and stemmed
Garden vegetable cream cheese or chive cream cheese
8 large slices of rye or multi grain bread
butter
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
4 slices Munster or Havarti cheese
4 tablespoons chopped black or green olives
1 tomatoes, cut into 4 slices

Brush butter over both sides of mushrooms and season with garlic salt and pepper. Place the mushrooms in the Panini press and cook them for 3 to 4 minutes and then set them aside. Spread the cream cheese on the bread. Place one portabella mushroom, under side of the mushroom facing up, on each of 4 slices of bread. Place 1 tablespoon of the chopped olives inside the cap of the mushroom. Place a tomato on top of the olives and cover it with a slice of cheese. Place the second slice of bread, cream cheese side down on top of the cheese. Brush outsides of bread with butter. Cook sandwiches in the Panini press 3 minutes or until golden brown and cheese is melted. Serves 4.


CHICKEN AND SPINACH PANINI (MEAT)

1 8oz bag fresh spinach
1 teaspoon tarragon
1 teaspoon seasoning salt
roasted red peppers (or fresh)
1/2 small onion
1/2 green pepper
1lb cooked chicken breast, shredded (this can be leftover chicken or turkey)
1 tomato thinly sliced
mayonnaise
8 slices of whole wheat or pumpernickel bread

Spread mayonnaise on all 8 slices of bread. Sprinkle a little tarragon on each slice. Top 4 slices with a 5 to 7 leaves of spinach, the roasted red peppers and onion and chicken. Top with a few more spinach leaves and a pinch or two of the tarragon. Cover with the remaining 4 slices of bread. Grill the sandwich in the Panini press for about 5 to 7 minutes or fry it in the pan with a little oil. Serves 4


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