Cheddarcheesepanini Recipes

Steps:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
• Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
• To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
• Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
• Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
• Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
• Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

Steps:

• Line a large colander with a large double layer of cheesecloth, and set it in your sink.
• In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
• Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
• Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
• Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
• Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
• Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

Steps:

• Stir/saute the first 3 ingredients in a lightly greased skillet over med-high heat for 8 minutes or until the onion is tender.
• Spread 1 T. horseradish sauce on each of 4 bread slices; top evenly with roast beef, cooked onion, and cheese.
• Top with remaining bread slices.
• Brush melted butter on both sides of sandwich.
• Cook in a preheated panini press 2 to 3 minutes or until golden brown.
• Serve with remaining horseradish sauce.

Steps:

• Preheat panini press on medium heat(or use 2 heavy skillets-one to put on top of the panini while cooking to press it).
• Lightly spread honey mustard evenly over each slice of bread.
• Layer apple slices and cheese over 4 slices of bread, using about ½ apple and 2 ounces of cheese for each sandwich. Top each with remaining bread slices. Lightly coat panini press with cooking spray(or coat skillet.
• Grill each sandwich for 3 to 5 minutes or until cheese has melted and bread has toasted.
• Remove from pan and allow to cool slightly before serving. Enjoy!

Steps:

• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice with melted butter.
• Lay the slices, buttered side down, on a clean work surface.
• Place 2 slices of cheese on each of 2 bread slices.
• Top each with one of the other bread slices, buttered side up.
• Place the sandwiches on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
• Transfer the sandwiches to a cutting board and cut in half.
• Serve immediately.
• Serves 2.

Steps:

• Preheat a heavy skillet or griddle over low heat until a spatter of water disappears quickly.
• Spread bottom half of muffin with cranberry sauce; top with sliced turkey and cheddar cheese. Spread butter on outside top and bottom of muffins.
• Place bottom-side down in preheated skillet. Place a heavy saucepan weighted with 2 canned goods on top to flatten panini. Cook 3 minutes. Turn and cook on second side 3 minutes with weight in place until cheese starts to melt into pan.

Steps:

• Preheat a panini press.
• Butter 2 of the bread slices. Place 1 slice on the panini press, buttered-side-down. Arrange Cheddar cheese on the bread; lay unbuttered bread on top. Place bacon and apple on top; cover with the remaining slice of bread, buttered side-up. Close the press and cook until panini is browned, about 4 minutes.