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!
SWEET
Mozzarella, Raspberry, & Brown Sugar Panini
Ingredients
- 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
Directions
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
Ingredients
- 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
Directions
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.
&
SAVORY
Ham, Gruyere, & Apple Panini
Ingredients
- 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
Directions
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
Ingredients
- 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
Directions
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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