Beef Pesto Panini Recipes

Steps:

• Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
• Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.

Steps:

• Combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt.
• On the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll.
• Brush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.)

Steps:

• Preheat a panini grill.
• Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
• Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Steps:

• Prepare Smoky Cilantro Pesto: Place cilantro, pine nuts, chipotle peppers, garlic, lime juice and black pepper in food processor container. Cover and process until finely chopped. Add the cheese and pulse on and off until just combined. With motor running, slowly add oil through opening in cover, processing until smooth.
• Spread 1/4 cup pesto evenly onto beef steaks. Place steaks in glass dish. Cover and
• marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining pesto.
• Preheat charcoal grill to medium heat.
• Place steaks on grill over medium, ash-covered coals. Arrange 12 bread slices around steaks. Grill steaks, covered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill bread slices 2 to 3 minutes or until lightly toasted, turning once. Remove bread slices from grill. Repeat with remaining 12 bread slices.
• Spread 2 teaspoons remaining pesto on each toasted bread slice. Carve steaks into thin slices. Place beef slices evenly over bread slices. Top evenly with 1/4 cup cheese and chopped cilantro. Serve immediately.

Steps:

• Slice the bread in half, vertically.
• If your pesto is dry, drizzle the olive oil all over the bread (insides as well as out) and then spread the pesto all over the soft insides of the bread pieces. If your pesto is oily there's no need to add oil on the insides.
• Then place the tomato slices on top of the pesto, and season with the salt and pepper.
• Layer on the remaining ingredients and top with the top bread piece.
• Heat your panini grill or frying pan and add the sandwich. If you're using a frying pan, use something weighted down to smush the sandwich while it heats.
• Turn when the bread starts to turn a golden brown and cook until the cheeses are melted.
• Remove from the heat and slice into sandwich sizes of your choice.

Steps:

• Spread 1 side of each bread slice with butter. Place 4 bread slices, butter sides down, in 12-inch skillet or on grill pan. Top with beef, pesto and cheese. Top with remaining bread slices, butter sides up.
• Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.

Steps:

• Spread 1 side of each slice of bread with butter.
• Place 4 slices of bread butter side down on 12-inch skillet.
• Top bread with beef, pesto and cheese.
• Top with remaining bread slice butter side up.
• Cook sandwiches on skillet or grill over medium heat 4-5 minutes, turning once, until bread is crisp and cheese has melted.
• Serve with spaghetti sauce if desired.

Steps:

• Layer two bread slices with cheese, horseradish sauce, apple and beef. Top with remaining bread. Spritz outsides of sandwiches with cooking spray., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Steps:

• Preheat the panini press.
• Coat one side of each bread slice with olive oil. This will help prevent the sandwich from sticking to the press/grill.
• Mix the mayonnaise with the pesto and spread on the other side of each bread slice. (I admit to adding an extra teaspoon of pesto!) On that, layer the remainder in the following order: Swiss, tomato, ham.
• Close sandwich, making sure the oiled side is facing outward, pop it in the panini press, close, count to 240... or thereabouts... and EAT!