Venetianpanino Recipes

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VENETIAN PANINO

Make and share this Venetian Panino recipe from Food.com.

Provided by Gadget_Queen

Categories     Lunch/Snacks

Time 28m

Yield 6 serving(s)

Number Of Ingredients 7



Venetian Panino image

Steps:

  • Add the cheese, butter, mustard, and garlic to food processor. Blend until thick, smooth and spreadable.
  • Spread the cheese mixture over 1 side of each bread slice.
  • Arrange the turkey slices over the cheese mixture on half of the bread slices.
  • Top with the remaining bread slices and press gently.
  • Cut the sandwiches in half.
  • Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown , about 4 minutes per side.
  • Transfer to serving platter and tent with foil to keep them warm.
  • Repeat with remaining 3 tablespoons of oil and sandwiches.
  • Serve immediately.

Nutrition Facts : Calories 543.1, Fat 36.7, SaturatedFat 13.3, Cholesterol 90.6, Sodium 543.6, Carbohydrate 26.5, Fiber 4, Sugar 3.4, Protein 28.6

8 ounces gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces turkey, sliced
12 slices whole wheat bread or 12 slices sourdough bread, crusts removed
6 tablespoons olive oil

VENETIANS

Bar cookie consisting of three layers separated by jam filling and coated with chocolate.

Provided by Elaine

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 28

Number Of Ingredients 11



Venetians image

Steps:

  • Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
  • Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
  • In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
  • Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
  • Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
  • Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
  • Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 38.1 g, Cholesterol 52.7 mg, Fat 18.1 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 108.6 mg, Sugar 22.7 g

8 ounces almond paste
1 ½ cups butter, softened
1 cup white sugar
4 eggs, separated
2 cups sifted all-purpose flour
1 teaspoon almond extract
¼ teaspoon salt
4 drops red food coloring
4 drops green food coloring
1 ½ cups apricot jam
1 pound semisweet chocolate, chopped

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