Sunday, March 30, 2008

Smoked Salmon Bagel Panini Recipe

If you enjoy a good bagel right out of the toaster, you're going to love a freshly grilled bagel panini sandwich! This new twist on the traditional bagel and lox is a bright and flavorful way to dress up your breakfast or lunch plate. With the tops and bottoms removed, the bagels crisp up nicely on the outside yet remain nice and soft on the inside. Smoked salmon and whipped cream cheese are complemented by fresh tomatoes, red onion and a light and zesty dill-watercress salad. Want to read how this recipe was created? Check out "A Little Breakfast Panini Party".

4 servings

INGREDIENTS:

1 bunch watercress, washed and trimmed
2 tablespoons chopped fresh dill
2 tablespoons balsamic vinegar
1 clove garlic, minced
1/4 cup plus 2 tablespoons olive oil
2 tablespoons capers (optional)
4 fresh bagels, plain or seeded
1 tablespoon butter, melted
8 oz. whipped cream cheese
1 red onion, sliced thinly into rings
2 tomatoes, sliced thinly into rings, seeds removed
4 oz. smoked salmon
Salt and pepper

DIRECTIONS:

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

To prepare balsamic vinaigrette: In a small bowl (ideally one with a spout, such as a large liquid measuring cup), combine vinegar, garlic and capers. Slowly whisk in olive oil. Season with salt and pepper and set aside.

To prepare dill-watercress salad: Place watercress and dill in a large salad bowl. Toss with balsamic vinaigrette (adjust amount of dressing to taste).

To prepare sandwiches: Slice top and bottom edges off of bagels, then carefully split bagel in half lengthwise to create top and bottom halves. Brush melted butter on the outer sides of each bagel half. Turn bagel halves over, buttered sides down.

Spread a generous layer of cream cheese on each bagel half. On the bottom halves only, layer onion rings, 1 oz. of smoked salmon and tomatoes. Place the top bagel halves, buttered side up, on top to form a sandwich. Grill two sandwiches at a time for 2-3 minutes until bagels are toasted and golden grill marks appear.

Remove sandwiches from grill. Turn each sandwich upside down and remove bottom bagel half. With tongs, insert about 1/2 cup of dill-watercress salad. Replace the bottom bagel half and turn sandwich upright. Enjoy!

Have a great panini idea? I'm taking suggestions! Find out how your idea can be featured on Panini Happy.

Panini Pairings (Suggest a pairing!)

> More Breakfast Panini Recipes
> More Fish Panini Recipes

This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/03/smoked-salmon-bagel-panini.html

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Monday, March 24, 2008

Chicken, Pancetta & Swiss Panini Recipe


I love to roast a chicken on the weekends, and with just two of us (who eat solids) in the house, there are always a lot of leftovers. Fortunately, panini were tailor-made for leftovers. I pulled together this even-better-the-next-day sandwich with ingredients I had in my pantry - challah bread, roasted garlic aioli, pancetta, swiss cheese and tomatoes - but you can always substitute any of these with whatever you might have on hand.



1 serving

INGREDIENTS:

2 slices pancetta (or other bacon)
2 slices challah bread (alternatively, sliced french or sourdough)
Roasted garlic aioli (or mayonnaise)
Leftover roasted chicken or rotisserie chicken
2 slices tomato, 1/8" thick, seeds removed
1 slice swiss cheese
Olive oil

DIRECTIONS:

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

Grill pancetta or bacon on the panini grill (lid open) until cooked thoroughly, turning frequently. Carefully clean excess grease off of grill.

Brush olive oil on one side of each piece of challah. Turn bread slices over, oiled sides down. Spread a thin layer of aioli or mayonnaise on one bread slice. Add pieces of leftover chicken (enough to cover the bread), pancetta, tomatoes and cheese. Place the other bread slice on top, oiled side up.

Grill for 4-5 minutes until golden grill marks appear and cheese is melted. Enjoy!

Panini Pairings (what are these?)

> More Chicken Panini Recipes
> More Bacon Panini Recipes

This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/03/chicken-pancetta-swiss-panini-recipe.html

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California BLT Mini-Panini Recipe


A BLT (Bacon, Lettuce & Tomato) is a true American classic. Paying homage to my home state, this California-style BLT panini recipe draws upon the classic flavor trio, plus adds a little Golden State flair with avocado and sourdough bread. Another little twist: these round-shaped "mini-panini" are inspired by the circular shape of pancetta, tomatoes and goat cheese.

1 serving (2 mini-panini)

INGREDIENTS:

4 slices pancetta (or 2 slices thick-cut bacon)
4 slices sourdough bread, sliced 1/2" thick
4 slices avocado, 1/8" thick
2 slices goat cheese, 1/4" thick (or 2 slices swiss cheese)
2 slices tomato, 1/8" thick, seeds removed
Baby spinach
Cilantro
Mayonnaise
Olive oil


DIRECTIONS:

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

Grill pancetta on the panini grill (lid open) until cooked thoroughly, turning frequently. Carefully clean excess grease off of grill.

While pancetta is grilling, cut 4"-diameter circles out of bread (tip: use a wide-mouthed glass as a guide to trace with a small knife).*

Brush olive oil on one side of each piece of bread. Turn bread slices over, oiled side down. Spread a thin layer of mayonnaise on two bread slices. To each of these bread slices, add 2 slices of pancetta, 1 slice of tomato, 2 slices of avocado and 1 slice of goat cheese. Top each sandwich with the remaining bread slices, oiled side up.

Grill sandwiches 4-5 minutes until golden grill marks appear. Remove from grill and insert baby spinach and cilantro as a bottom layer (tip: turn the sandwich upside down and remove the bottom piece of bread). Enjoy!


* Extra bread can be used to make eggs-in-a-hole or cubed and toasted for croutons.

Panini Pairings (what are these?)

> More Bacon Panini Recipes

This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/03/california-blt-mini-panini-recipe.html

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Friday, March 14, 2008

Croque-Monsieur Panini Recipe

At its core, a croque-monsieur is a grilled ham and cheese sandwich. Here, I've kept that basic combination intact using Black Forest ham and smoked Gruyère cheese, adding whole-grain mustard and roasted garlic aioli as condiments in lieu of béchamel sauce and some arugula for a touch of peppery-tasting color. Grilled on ciabatta, it's not your everyday ham and cheese - but perhaps now it will be! NOTE: This is a great way to use leftover ham! Want to see how this recipe was created? Check out "In Search of M. Croque".


1 serving

INGREDIENTS:

1 ciabatta roll, halved lengthwise
Olive oil
Whole-grain Dijon mustard
Roasted garlic aioli (available in speciality stores, or try this recipe from Dean & Deluca
Arugula
2 slices smoked Gruyère cheese
2 slices Black Forest ham

DIRECTIONS:

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

Drizzle olive oil on cut sides of bread halves. Turn the halves over and spread Dijon mustard on one half and roasted garlic aioli on the other. On the flat bread half, layer arugula, a slice of cheese, the ham, and the other slice of cheese. Add the other piece of bread (olive oil side up) to form the sandwich.

Grill for 5-7 minutes until crisp golden grill marks appear on the bread and the cheese is melted. Cut sandwich in half crosswise and enjoy!

Panini Pairings (what are these?)

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

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Peanut Butter & Jelly Panini Recipe

Yes, it's actually a recipe for a peanut butter and jelly sandwich! I know, I know - who needs a recipe for this? Think of it as a serving suggestion. The panini-version of PB&J is, of course, grilled so more than likely this sandwich is a little different from what mom put in your lunchbox. Start with buttered, crusty, seedy multigrain artisan bread, fill it with chunky peanut butter, fresh strawberries and strawberry preserves and grill it to golden perfection - it might be hard to go back to the old way. With PB&J, there really are no exact measurements - the right quantities are the ones that taste best to you! Want to see how this recipe was created? Check out "The Taste of Childhood".


1 serving

INGREDIENTS:


butter, melted
2 slices seeded multi-grain bread, 1/2" thick
chunky peanut butter
1 strawberry, sliced lengthwise into 1/8" slices
strawberry preserves

DIRECTIONS:


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

Brush one side of each bread slice with melted butter. Flip both bread slices over, buttered side down. On one slice, spread a generous amount of peanut butter. Top with strawberry slices. On the other bread slice, spread preserves. Sandwich the two slices together, buttered sides out. Grill 3-4 minutes until golden grill marks appear on bread. Cut sandwich in half crosswise and enjoy!



This recipe will also be participating in the April 2008 Wholesome Lunchbox event on Coffee and Vanilla.



This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/03/peanut-butter-jelly-panini-recipe.html

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Thursday, March 6, 2008

Egg & Bacon French Toast Panini Recipe


You can easily pull this indulgently-delicious breakfast sandwich together for yourself in under 15 minutes with ingredients you probably already have in the kitchen. French toast made with a hint of sweet maple syrup is grilled on the panini press and then filled with a two-egg omelet and smoky bacon. Any guilty feelings will quickly subside upon your first sweet and savory bite! Want to see how this recipe was created? Check out "Did someone say French toast?"

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

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Sunday, March 2, 2008

Turkey Mango Double-Decker Club Panini Recipe

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'!"

4 servings

INGREDIENTS:

1 large avocado, chopped
1 teaspoon garlic powder
1/8 teaspoon salt
1 tablespoon freshly-squeezed lime juice
2 tablespoons cilantro, roughly chopped
2 teaspoons light sour cream
6 large slices sourdough bread, divided crosswise
1 mango, sliced into 1/4" flat pieces
8 slices fully-cooked bacon, divided crosswise
4 slices swiss cheese
4 slices cheddar cheese
12 slices turkey breast
8 1/8" slices tomato, seeds removed
Olive oil or olive oil cooking spray
party toothpicks (optional)

DIRECTIONS:

Preheat panini grill on low heat (250 degrees). Drizzle or spray olive oil on both sides of center bread slices (the slices you'll use in the middle of your panini) and grill for 7 minutes until crispy and golden.

To prepare avocado spread: While center bread slices are grilling, puree avocado, garlic powder, salt, lime juice, cilantro and sour cream in a food processor or blender until smooth and creamy.

To assemble the panini: Drizzle or spray olive oil on the outside of the bottom slice of bread. Spread a thin layer of avocado spread on inside of the bread. Layer the following ingredients: bacon, mango, swiss cheese, grilled center bread, avocado spread, turkey, tomato, swiss cheese, top bread. Drizzle or spray olive oil on the outside of the top slice of bread. Grill 10 minutes or until outside bread is crispy and golden and cheeses are melted.

Optional: Insert party toothpicks and cut sandwich in half with a straight-edged knife.

FYI: This recipe was created as an entry into the Eat to the Beat! blogging event on elly says opa!. The musical inspiration? 50 Cent's "In Da Club", of course! :-)

Have a great panini idea? I'm taking suggestions! Find out how your idea can be featured on Panini Happy.

> More Bacon Panini Recipes
> More Sweet and Savory Panini Recipes

This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/03/turkey-mango-double-decker-club-panini.html



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