what are you making w/ your....

lucyny

18 years ago

Panini maker?? Recently purchase one, & it's time to experiment w/combinations. What's your favorite??

Here's just a couple of some combo's I've put together recently..

Prosciuto, fresh mozzarella, roasted peppers, sun dried tomatoes, pesto & balsamic vinegar

Grilled eggplant slices, roasted peppers, layer of basil & balsamic vinegar dressing.

Grilled veggies with caramelized onions and Gruyere

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Comments (9)

magothyrivergirl
18 years ago
Love my panini. It can turn leftovers into a meal! Reubens or pastrami & swiss - very, very good. I find domestic swiss vs the imported works better.
Anything in a tortilla shell as a wrap is wonderful. Even though my panini is non stick, I find brushing the outside of everything with melted butter is needed for a nice toasting.
A visitor from London told me to combine brie and chicken, yum!
Small amounts of leftover grilled or roasted veggies - even cantalope! added is delicious!
It heats leftover buffalo chicken wings so they taste better then the 1st time!

A favorite:

STROMOBOLI WRAPS:
adapted recipe from Mission wraps
4 large wraps (tortilla shells - use your favorite flavor)
1/3 c melted butter
6T shredded parmesan cheese
4 oz provolone thinly sliced
4 oz salami thinly sliced
4 oz capicolla or ham thinly sliced
1/2 cup roasted red peppers sliced
4 oz mozzarella cheese shredded
Marinara or Pizza sauce - heated

Lightly spread 1 side of ea wrap w/ butter
Sprinkle w/ 1 T parmesan
Arrange meats & cheeses & roasted peppers in center of ea wrap leaving boarder around edges. Sprinkle w/ mozzarella.
At this point I season w/ fresh herbs or dried italian seasonings.
Fold up wrap style.
Brush w/ remaining butter & sprinkle w/ remaining parmesan.
Grill on panini hot press press.
Cut on diagonal- serve w/ heated sauce on the side.

(Original recipe bake 12- 15 mins in preheated 400 oven.)

I buy 1 lb of the meats & cheeses, stack on wax paper as they would on the wrap, 2 wraps per pkg , wrap in foil & freeze. It then becomes a quick & easy dinner when time is short.
These are surprisingly filling. Serve w/ a small salad, or chips, or marinated mushrooms. We like "meals " for dinner - but this is a favorite - esp in the winter instead of pizza.
Hope you like it.
I have had so much fun with my panini
magothyrivergirl
18 years ago
Just to clarify - I only freeze the meats and cheeses - not the red peppers or the tortilla shells /wraps. I assemble them on the wraps just prior to grilling them.
I also will add hot banana peppers for those who like a little heat.
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azzalea
18 years ago
Just a tip for those who haven't yet invested in this gadget--your George Forman Grill does the trick just as well.

And don't forget--line those grills and panini-makers with a sheet of parchment (top and bottom) before use to make clean-up obsolete. I use my F. grill a LOT more now that I've picked up on this trick.

As for what I put in them? Generally whatever meats/veg/cheeses are handy. And I use various salad dressings spread on the bread for flavor--one of our favs is sweet vidalia onion.
teresa_nc7
18 years ago
Although I don't have a panini maker, I love cooked, sliced chicken breast, with strips of roasted red pepper, provolone cheese, and a little bit of parmesan/peppercorn mayo spread on the bread. Just take a small amount of mayonnaise, add some grated Parmesan cheese, and fresh ground black pepper to taste.

For you Penzey's shoppers, their Sandwich Sprinkle is really good sprinkled on the outside of bread brushed with olive oil or a little butter. And I'll be trying my Foreman grill for the next sandwich!
magothyrivergirl
18 years ago
Do you still get the nice crust & grill marks using the parchment paper? You are right about the clean up - it can be a PIA!
pfmastin
18 years ago
All the sandwiches sound great. Thanks for the idea of using the GF grill to do paninis. Here's how I clean my GF.......as soon as I unplug it, I place 2 thicknesses of wet paper towels on the grill surface and close the top. I can wipe it clean when it cools.

Pam
azzalea
18 years ago
Absolutely YES to the question about grill marks. I use parchment for EVERYthing I do in the Forman (including grilling vegetables, chicken, etc) and always get nice grill marks. Oh, and I think the food stays moister with the parchment than without.
pat_t
18 years ago
Wow - the parchment paper comment is a revelation! I've got to share it with my Mom as we both hate using the Foreman grill due to the cleanup. Thanks azzalea!
lucyny
Original Author
18 years ago
Thank you for your input :)...Some wonderful combinations to try, and hadn't thought of using tortilla shells, what a great idea!

Looking forward to having a lots of fun w/making panini's of all kinds.

Lucy

what are you making w/ your....

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