Croissant Panini Recipes

Steps:

• Split a croissant; spread dijonnaise on the cut sides. Sandwich with 1 slice muenster, 1 slice ham and 1 more slice muenster. Butter the outside of the sandwich. Heat a nonstick skillet over medium-low heat; add the sandwich and press down with another skillet. Cook until golden brown, 3 minutes per side.

Steps:

• Heat a panini grill.
• Divide 1 ounce smoked gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 tsp Parmesan. Top each with about 3 slices of salami, top half of the sandwich with a small handful of arugula.
• Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.

Steps:

• Preheat an electric panini maker to medium.
• Lay the bottom half of each croissant, cut side up, on a clean work surface.
• Sprinkle with about two-thirds of the chocolate, dividing equally.
• Arrange the banana slices on top, then sprinkle with the remaining chocolate.
• Place the top half of each croissant, cut side down, on top.
• Place the sandwiches on the preheated panini maker and close the lid. Cook until the chocolate is melted and the tops are golden, 5 to 7 minutes.

Steps:

• Heat a panini press. Slice one croissant in half horizontally and place both halves on a work surface, cut side up. Divide 1/3 cup of the smoked Gouda between the top and bottom halves of each croissant, then sprinkle each half with 1 teaspoon of the Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total). Top one half of the sandwich with a small handful of arugula. Close the sandwich and repeat to make 3 more sandwiches. Grill the panini until the cheese melts, 3 to 4 minutes.
• Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.

Steps:

• Heat a panini grill.
• Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant.
• Sprinkle each half with 1 teaspoon Parmesan.
• Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.)
• Top 1 half of the sandwich with a small handful of arugula.
• Close the sandwich and continue with the remaining sandwiches.
• Grill the panini until the cheese melts, about 3 to 4 minutes.
• Serve hot.