Best Panini Grill

yummy panini recipes?

I need some good panini recipes. has to have chicken and cheese and all that other good stuff. thx:) any1???? haha

Public Comments

1. Grilled chicken, pesto, provolone, roasted red bell pepper, sourdough bread, and hose the outside of the bread with garlic spray. Yum.
2. Check the recipes at Kraftfoods.com they are easy.....Enjoy!
3. My favorite is a roast beef pannini w/swiss cheese and a horseradish sauce.
4. SICILIAN PANINI 1/2 lb. mortadella 1/2 lb. hot capicola 1/4 lb. prosciutto 1/2 lb. provolone pickle slices (sweet or sour) hot pepper relish extra virgin olive oil 4 grinder style sub rolls Set panini press to "Sear" (High). Cut grinder rolls in half lengthwise. Brush outside, top and bottom with olive oil. Spread inside, top and bottom with hot pepper relish On bottom roll. Line with 3 pieces Mortadella, then top with 3 pieces of hot capicola. Top that with 2 pieces of prosciutto. Place pickles over the meats. Fold 2 pieces Provolone in half and cover pickles. Add remainder. Roll half on top. Place on panini press and close for about 2-3 minutes until lightly browned and grilled lines appear. OR COTTO SALAMI PROVOLONE PANINI 4 slices of Ecce Pani bread (roasted garlic flavor) olive oil to brush on bread Classico pesto 2 slices Provolone cheese 2 slices of cotto salami (with peppercorns) baby beef steak tomato sliced spinach leaves Preheat Panini Grill. Assemble Sandwich, brush each slice of bread with olive oil, spread a teaspoon of pesto on each slice of bread. Assemble sandwich salami first, cheese, slice of tomato and spinach. Place on Panini grill. Cooks in about 4-7 minutes. Serves 2. JM
5. Panino di Prosciutto e Fontina Ingredients 2 to 4 slices (3 ounces total) fontina cheese 2 slices (1/2-inch-thick) rustic white bread 2 paper-thin slices red onion (optional) Salt Freshly ground black pepper 6 fresh baby spinach leaves 1 to 2 paper-thin slices (1/2-ounce) prosciutto 2 to 3 teaspoons olive oil Directions Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil. Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.