Tag: panini grill

Tapenade, Mozzarella, and Tomato Panini

by Pam on September 26, 2012

I had leftover tapenade^[1] to use up as well as some French bread so I decided to make a panini. I added a bit of mozzarella and some tomato slices and this sandwich ended up being AMAZING. I loved the salty tapenade with the crisp bread and the gooey cheese. It was simple, quick (literally took 5 minutes), and so delicious. I am excited to say that I still have some tapenade and French bread left… guess what I’ll be having for lunch tomorrow!

Make the tapenade^[2].

Preheat your panini grill or a grill pan over medium heat.

Place a little bit of mozzarella on top of one slice of bread. Add the tapenade to the top of the cheese followed by the tomato slices and a little more cheese. Place the other piece of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

Print^[3]

Tapenade, Mozzarella, and Tomato Panini

Yield: 1

Cook Time: 5 min.

Ingredients:

2 slices of French bread
Mozzarella cheese, to taste
2 tbsp tapenade (see recipe link above)
2 slices of tomato

Directions:

Make the tapenade.

Preheat your panini grill or a grill pan over medium heat.

Place a little bit of mozzarella on top of one slice of bread. Add the tapenade to the top of the cheese followed by the tomato slices and a little more cheese. Place the other piece of bread on top and place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

Recipe and photos by For the Love of Cooking.net

References

^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

by Pam on December 16, 2013

My friend Simon recently made us sandwiches while visiting his home and he used this amazing basil mayonnaise on them that he made. I was instantly hooked and couldn’t wait to re-create it at home. I made paninis this weekend and added some homemade basil mayonnaise to them. They turned out INCREDIBLE! I seriously could eat these sandwiches everyday!

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Preheat your panini grill or a grill pan over medium heat.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

Print^[1]

Save^[2]

Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

Yield: 2

Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 min.

Ingredients:

Basil Mayonnaise:

1/4 cup olive oil mayonnaise
2 tbsp fresh basil, finely chopped
1 clove of garlic, minced
Sea salt, to taste
Dash of white pepper
Dash of cayenne pepper

Sandwich:

4 slices of French bread
Basil mayonnaise
Extra sharp white cheddar
Turkey, sliced
Tomato, sliced
Avocado, sliced

Directions:

Preheat your panini grill or a grill pan over medium heat.

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Eggplant Panini with Pesto

My friend gave me eggplants from her garden, and I used it to make this delicious hot pressed sandwich. If you can find a whole wheat baguette, even better! A perfect summer panini made with eggplant, tomatoes, mozzarella and skinny pesto^[1] on crispy French bread. Make this for one, or for the whole family.

I love, love, LOVE Panini night in my house because everyone is happy and they are so easy to make. If you’re capable of making a grilled cheese, then you can make a panini, that’s how simple and you don’t need a fancy panini press to make it. Prior to owning my panini press, I used my George Forman grill or made them on the stove in a grill pan with an iron skillet on top to press it down.

I grilled the eggplant right on the panini press, so there’s no dirtying extra pans. A perfect Meatless Monday dish, and even the meat-lovers in your house will enjoy this sandwich.

If you’re a newbie to Skinnytaste, check out my tip on how to make a larger sandwich for less calories^[2]. If you are making this for one, simply divide the ingredients by four.

Eggplant Panini with Pesto
gordon-ramsay-recipe.com
Servings: 4 Serving Size: 1 panini • Old Points: 7 pts • Points+: 9 pts
Calories: 336 • Fat: 8.5 g • Protein: 11.4 g • Carb: 50 g • Fiber: 3.8 g • Sugar: 2.7 g
Sodium: 394 mg (without salt)

Ingredients:

1 large eggplant, about 12-14 oz
kosher salt to taste
olive oil spray (I used my misto)
12 oz french bread (or baguette), cut into 4 pieces
4 slices part skim mozzarella cheese (Sargento )
2 tbsp skinny pesto ^[3]
8 thin sliced tomato

Directions:

Slice the eggplant into 1/4-inch thick slices. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels.

Preheat panini grill. Lightly spritz eggplant with olive oil, season with salt and pepper. When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through. Set aside.

Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.

Close and lightly spray the top of the bread with oil. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half diagonally and eat immediately.

References

^{^} skinny pesto (www.gordon-ramsay-recipe.com)
^{^} tip on how to make a larger sandwich for less calories (www.skinny-bits.com)
^{^} skinny pesto (www.gordon-ramsay-recipe.com)