I guess it shouldn't have come as a surprise to me - a cheese that melts wonderfully for fondue, like Swiss raclette, would be an excellent candidate for delicious grilled cheese panini. Based on an idea submitted by Tiffany of Geneva, Switzerland (by way of Washington, DC) as part of the ongoing On Your Grill series, this sandwich pairs smooth and creamy raclette with a touch of honey on crispy buttered French bread to create and sweet and savory combination you'll want to devour in minutes. Guess we'll have to find something else to do with those individually-wrapped yellow slices! Want to read about how this recipe was created? Check out "In Celebration of Grilled Cheese"

1 serving

INGREDIENTS:

Raclette cheese *
Honey
Butter, melted
2 slices French bread

DIRECTIONS:

Preheat panini grill to medium-high heat (375 degrees).

Brush melted butter onto outer sides of each slice of bread. Spread a thin layer of honey on the inside of one slice of bread. Top with slices of raclette (enough to cover bread, about 1/8" thick). Place the other slice of bread on top, buttered side up.

Grill sandwich for 3 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!

1 serving

INGREDIENTS:

1 large slice sourdough bread, halved crosswise
3 eggs
2 teaspoons milk
1 teaspoon maple syrup
2 slices fully-cooked bacon
Salt and pepper

DIRECTIONS:

Preheat panini grill to 375 degrees. In a shallow bowl, whisk together 1 egg, 1 teaspoon milk and maple syrup. Soak bread slices in egg mixture and transfer to panini grill. Grill for about 5 minutes until egg mixture is cooked and grill marks appear.

In a small bowl, whisk together the 2 remaining eggs, the remaining teaspoon of milk and salt and pepper to taste. Pour into a medium-sized nonstick saute pan over medium-high heat. When eggs appear cooked around the edges, fold over in half with a spatula and cook for another minute. Fold once again crosswise and remove from pan once eggs are cooked to desired doneness.

Prepare bacon according to package instructions.

Assemble sandwich by layering the bacon and omelet between the two french toast pieces. Enjoy!

This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/03/egg-bacon-french-toast-panini-recipe.html

It's the classic club sandwich, panini-style! "Upstairs" on this double-decker grilled sandwich features the familiar trio of turkey, tomato and cheddar cheese, while "downstairs" offers a sweet and savory combination of mango, bacon and swiss cheese. The center bread is pre-grilled to keep it crispy and a zesty avocado spread accents the flavors. This is one "club" worth waiting for! Want to see how this recipe was created? Check out "This Panini is 'In Da Club'!"

On its own, pineapple is a wonderfully sweet, mouth-watering treat. Grill it up and the resulting caramelization makes it practically candy! This sweet and savory sandwich matches grilled pineapple with a smoky slice of prosciutto, creamy goat cheese and a fresh burst of cilantro. It's an explosion of flavors and textures you're sure to enjoy. Want to see how this recipe was created? Check out "The Pineapple Panini Challenge."

4 servings

INGREDIENTS:

4 slices fresh pineapple, cored, 1/2" thick
4 slices prosciutto
4 oz goat cheese, sliced into 1/4" medallions
4 tablespoons cilantro
Olive oil
4 ciabatta rolls, split lengthwise

DIRECTIONS:

Preheat panini grill to 400 degrees. Grill pineapple for 7 minutes until caramelized. NOTE: For best grilling results, is important to ensure the pineapple slices are of equal height.

Panini Pairings (what are these?)

• Roasted Spiced Sweet Potatoes - Smitten Kitchen
• Wild Rice Salad - Tasting Spoons
  

Looking for more "sweet & savory" panini recipes? Try:

• Caribbean Fish Panini
• Chicken, Apple & Raspberry Panini

This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/02/grilled-pineapple-prosciutto-goat.html

With panko-breaded tilapia, vibrant mango salsa, zesty lime dressing, spicy pepper jack cheese, the flavors in this sandwich will transport you to the islands! This recipe takes advantage of the versatility of the panini press, grilling both the fish and sandwich. Want to see how this recipe was created? Check out "A Fish Meandering" Parts I and II.

• Easy Black Beans and Rice - Simply Recipes

Raspberries on chicken panini?? It's far from traditional, but the unexpected sweetness of the raspberry preserves on this sandwich provide just the right complement to the saltiness of the asiago cheese and rotisserie chicken and the tartness of Granny Smith apples. Want to see how this recipe was created? Check out "A Chicken Meandering".

INGREDIENTS:

1 rotisserie chicken
1 Granny Smith apple, cored and sliced into 16 pieces
1 lemon
4 slices asiago cheese
4 teaspoons raspberry preserves
8 slices sourdough bread
2 tablespoons olive oil

DIRECTIONS:

Remove chicken meat from the bone, pulling apart in pieces. Set aside. Squeeze lemon juice over apple slices to prevent browning.

Heat panini grill to 350 degrees.

Build each sandwich one at a time. Spread 1 teaspoon of raspberry preserves on a slice of bread. Pile about 1/4 of the chicken on top of the preserves. Lay 4 apple slices on top of the chicken. Add one slice of cheese on top of the apples. Top with a second slice of bread. Brush olive oil on top of the sandwich.

Grill 5-6 minutes until the outside of the sandwich is crispy and golden and the cheese is melted. Serve hot.

Panini Pairings (what are these?)

• Bulgur, Celery & Pomegranate Salad - 101 Cookbooks
  

> More Chicken Panini Recipes

This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/02/chicken-apple-raspberry-panini.html