Tuesday, August 2, 2011

{Sweet & Savory Panini Recipes}

I have always wanted to make a panini at home. I have a panini maker but have yet to use it. It is quite intimidating, I must say. Giada De Laurentiis always makes these delicious, mouth watering panini's on her show and I have always wanted to make them! So here are two sweet and two savory panini recipes from Giada that all take under 10 minutes and use very little ingredients! I will attempt to make one on my own soon and I will definitely let you know how that goes, yikes!


Mozzarella, Raspberry, & Brown Sugar Panini


  • 8 (1/2-inch thick) slices bakery-style white bread
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup raspberry jam
  • 2 teaspoons chopped fresh rosemary leaves
  • 8 ounces (2 balls) fresh mozzarella, drained and patted dry
  • Kosher salt, optional
  • 2 tablespoons light brown sugar


Preheat the panini press.
Using a pastry brush, brush the bread on both sides with the oil. Spread 1 side of each slice of bread with the raspberry jam. Sprinkle the rosemary over the jam. Cut the mozzarella into 8 slices. Place 2 slices of cheese on 4 of the bread slices. Season the cheese with a pinch of salt, if using. Place the remaining slices of bread on top, jam-side down. Sprinkle the tops with the brown sugar. Press in the panini press for 3 to 5 minutes until the cheese has melted and the bread is golden and crispy.
Cut the panini in half and serve.

Chocolate & Brie Panini


  • 12 slices sourdough bread
  • 1/3 cup extra-virgin olive oil
  • 12 ounces Brie cheese, thinly sliced
  • 1 (12-ounce) bag semisweet chocolate chips
  • 1/3 cup thinly sliced fresh basil leaves


Preheat the panini grill.
Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.



Ham, Gruyere, & Apple Panini


  • 2 tablespoons unsalted butter, at room temperature
  • 2 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
  • 1 tablespoon chopped fresh thyme leaves
  • 8 (1/2-inch) thick slices country-style white bread
  • 1/2 cup whole-grain mustard
  • 2 cups (8 ounces) shredded Gruyere
  • 8 slices (8-ounces) Black Forest ham
  • Special equipment: a panini press


In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.
Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham. Divide the apple mixture evenly on top of the ham. Add the remaining cheese and cover with the remaining 4 bread slices. Grill in the panini press until the cheese has melted and the tops are golden and crispy, about 5 to 6 minutes.

Croissant Panini


  • 4 croissants, sliced in 1/2 lengthwise
  • 4 ounces smoked Gouda, grated (about 1 1/3 cups)
  • 8 teaspoons grated Parmesan
  • 4 ounces Genoa salami (about 24 slices)
  • 5 ounces arugula


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.
Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.
*Images and recipes via foodnetwork.com

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