Prosciuttofontinaandtomatogrilledpanini Recipes

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

Steps:

• 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.

Steps:

• Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.

Steps:

• Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
• Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

Steps:

• Spray a panini grill or griddle with nonstick spray. Heat over medium heat. Arrange half of the cheese over the bottom piece of focaccia. Arrange the prosciutto, arugula, and then the cantaloupe atop the cheese. Cover with the remaining cheese, then the focaccia top.
• Grill the panino until the cheese melts and the bread is crisp and golden, about 6 minutes. Cut the panino in half and eat.

Steps:

• Cut bread in half, lengthwise. In a small bowl, combine 3 tablespoons olive oil, and salt and pepper. Brush mixture on inside of bread. Layer with tomatoes that have been Sauteed in 1 tablespoon oil, arugula, mozzarella and prosciutto. Cover with top side of bread. Cut and serve.

Steps:

• Bring 1 cup water, Port, figs, and rosemary to boil in small saucepan. Reduce heat to medium-low; simmer until mixture is reduced to generous 1 1/4 cups, stirring occasionally, about 20 minutes. Cool slightly. Puree in processor until smooth. do ahead Fig jam can be made 3 days ahead. Cover and chill.
• Preheat oven to 400°F. Place onion rounds on rimmed baking sheet. Dot with butter. Sprinkle with salt and pepper. Roast until tender and golden, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Spread about 1 1/2 tablespoons fig jam on bottom of each ciabatta roll. Top with onions, prosciutto, and cheese. Place roll top on each. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Cook panini in panini press according to manufacturer's instructions. Alternatively, heat heavy large skillet over medium heat. Working in batches, place panini in skillet. Place large cast-iron or other heavy skillet atop panini. Fill skillet with bricks or large cans to weigh down. Cook until bottoms of rolls are golden, about 4 minutes. Remove top skillet and turn panini over, then place skillet atop panini. Cook until golden and cheese melts, about 4 minutes longer. Cut in half and serve.

Steps:

• Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper.
• Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread.
• Drizzle lightly with dressing, then sprinkle with salt and pepper.
• Press top of bread over.
• Cut bread equally into 4 sandwiches.
• Prepare barbecue (medium heat).
• Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

Steps:

• In a small saucepan over medium heat, warm the olive oil.
• Add the rosemary and fry until just fragrant, about 20 seconds.
• Remove from the heat and let cool.
• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice lightly with the rosemary oil.
• Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.
• Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the sandwich is hot throughout, golden and crispy.
• Transfer the sandwich to a cutting board and cut in half.
• Serve immediately.
• Serves 1.

Steps:

• Preheat grill to LOW.
• Whisk together the balsamic vinegar and olive oil in a small bowl.
• Using a serrated knife, carefully trim the top and bottom crusts off of the loaf of bread. You just want to create a flat surface exposing the "white" or inside of the bread, leaving as MUCH bread as possible for the sandwich.
• Cut the loaf horizontally into two 1/2 inch thick slices.
• Lightly brush the inside of each slice with the balsamic mixture.
• Place a single layer of cheese on the bottom half.
• Then add a layer of prosciutto, then tomatoes.
• Lightly salt and pepper to taste.
• Finish with another layer of sliced cheese and top with other half of bread, brushed half to the inside.
• Brush sandwich on both sides with olive oil.
• Oil the grill grates lightly with oil.
• Place the sandwich on the grill and place a weight on top. The weight presses the sandwich making deep grill marks.
• Close the lid and gill panini for about 3 min, until nice and golden brown with nice grill marks.
• Using a spatula, flip the panini over, place the weight back on top and grill for another 3 min or until the cheese has melted and itis a nice golden brown.
• Cut into triangles or rectangles, the size of 3 good bites and serve hot.

Steps:

• First, clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly.
• Using a spoon, skim off and discard the foam from the surface.
• Carefully pour off the clear yellow liquid into a bowl.
• Discard the milky solids left behind in the pan.
• Lay 6 slices of the bread on a work surface and top evenly with the cheese, 1 slice of prosciutto and the pear slices. Top with the remaining bread.
• Brush a wide sauté pan or stovetop grill pan generously with the clarified butter and warm over medium heat.
• When it is hot, place as many sandwiches as will fit in the pan without crowding and weight them down with a pan lid.
• Cook until the bottoms are golden brown, about 4 minutes.
• Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the other side until golden brown, about 4 minutes more. The cheese will have melted.
• Remove the sandwiches from the pan and keep warm.
• Repeat with the remaining sandwiches.
• Cut each sandwich in half and serve warm.

Steps:

• Preheat oven to 400.
• Lightly butter 1 side of each bread slice.
• Top unbuttered side of 2 pieces with 2 proscuitto slices, then 4 basil leaves, then cheese slices.
• Sprinkle with salt and crushed red pepper. Top with remaining bread, buttered side up.
• Heat olive oil in an oven proof skillet over medium high. Cook until golden brown on the bottom, about 4 minutes.
• Turn sandwich over and transfer to the oven to bake until cheese is melted. Remove.
• carefully lift off top bread slices and insert 3 tomato slices into each, top again and serve.

Steps:

• Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.
• Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

Steps:

• Arrange 2 bread slices on work surface. Top each bread slice with 1/4 of cheese, 3 tablespoons caponata and half of tomato. Sprinkle each with half of rosemary, then salt and pepper. Top with remaining cheese and bread. Brush top and bottom bread slices with oil.
• Heat large nonstick skillet over medium heat. Add sandwiches to skillet and grill until bread is golden brown and cheese melts, about 6 minutes per side.
• Transfer sandwiches to plates. Cut in half and serve hot.

Steps:

• Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
• Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.