panini recipes

Chicken Salad, Avocado and Cheddar Panini

croissants, halved horizontally

arugula

avocados, sliced

tomatoes, sliced

Cheddar

Salt and black pepper

boneless, skinless chicken breasts

Greek yogurt

red grapes,

almonds

pecans

cranberries

Granny Smith apples, finely diced

red onion, finely chopped

Salt and pepper

bread

Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.

Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.

In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.

In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.

I love Trisha's sandwiches but this one has to be my favorite. The chicken salad is delicious when it's hot. The croissant bread she used was a good choice. I am not a fan of arugula so I didn't add any lettuce to it. I added two pieces of cheddar cheese. I baked mine in the oven at 375 degrees for 15 minutes. Keep an eye on it. Everyone's oven is different. I waited for mine to cool completely and everything grabbed and held the sandwich together and all the flavors started to kick in. It is an awesome salad to eat cold as well. I'll just scoop some in a bowl and chow down.

OMG what's not to love! Refreshing and delicious!

Meatloaf Panini Sandwich

beef (80/20)

Italian sausage

Italian parsley, chopped

yellow onions, chopped

garlic

eggs eggs

organic Italian seasoning

salt salt

coarse-ground pepper

organic ketchup

breadcrumbs (I use gluten-free)

olive oil

yellow onions,

red balsamic vinegar

organic sugar

fresh garlic cloves

grated mix of Parmesan, Asiago and Romano cheeses

basil leaves

kale leaves

Mayonnaise,

dense bread or French bread

Marinara sauce

Havarti cheese

For the mini meatloaves: Preheat the oven to 350 degrees F. Line baking sheets with parchment or silicone pads.

In a large bowl, mix together the beef, sausage, parsley, onions, garlic, eggs, Italian seasoning, salt, pepper, ketchup and breadcrumbs with your hands. Yep, they are the best utensils for the job!

Form the meat mixture into approximately 12 to 14 mini loaves (6 to 8 ounces each) on the baking sheets. Bake for 16 to 18 minutes until they reach 165 degrees F. Remove from the oven and let cool slightly before slicing.

For the caramelized onions: Heat a saute pan over medium-high heat. Pour in the olive oil, add the onions and then reduce the heat to low. Cook the onions until translucent, stirring occasionally. Add the balsamic and sugar and continue cooking until soft, approximately 2 hours low and slow.

For Joy's basil kale pesto: In a food processor, add the garlic, cheese, and salt. Process until almost smooth. Add the basil, kale and olive oil and process until combined. Taste and make any adjustment you may like. Ah, yum! Set aside if you can until ready to use.

For the sandwiches: Spread some mayo on each slice of bread. On half of the slices, spread on marinara or meat sauce of your choice. On the other slices, spread on the pesto. Slice the mini meatloaves and layer on the pesto slices. Top with the caramelized onions. Finish with the cheese slices. Close the sandwiches and place on a panini grill until browned and toasty! Slice in half on an angle and enjoy!

Tomato Mozzarella Pan Bagnat

shallots (2 shallots)

garlic (2 cloves)

red wine vinegar

balsamic vinegar

Dijon mustard

salt and black pepper

anchovy fillets, drained and minced (optional)

capers

Kalamata olives, pitted and chopped

tomatoes

ciabatta rolls,

Close-up of Tomato Mozzarella Pan Bagnat, as seen on Barefoot Contessa: Back to the Basics, Season 16.

For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside.

Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend.

Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.

Wow, this was really good! I followed the recipe, except I did only use 1 tsp salt. It was perfect. I made the whole recipe, but only made one sandwich, so I have leftovers of the vinaigrette and it separated after putting in the fridge overnight. With the olives and capers in it, it's hard to whisk it back to being thick again, so next time I will cut the recipe depending on how many sandwiches I plan to make. Chop the olives small so that they stay on the sandwich...my bad!!

Fantastic flavors! I did as advised by others and cut down on the salt. I used only 1 tbsp anchovy paste and 1 tbsp capers. Will definitely make this again. 

I halved ingredients of this recipe for 2 servings. I find many of Ina's recipes call for excessive salt. Several reviewers said this was too salty, so I made modifications. I withheld the capers, did not add any salt. After tasting all combined, decided to not add capers at all. The vinegars gave plenty acidic brightness, and anchovies (used paste) gave all the salt needed. I did not salt the mozzarella. I used cast iron pan with olive oil to grill. My finicky husband loved the sandwich (he didn't need to know about anchovies.) This is a weekend recipe due to prep time. I will make in future with marinated artichokes and crispy chicken bacon.  

These were absolutely delicious, I decided to not add any salt to the vinaigrette as I used anchovies and it came out perfect. Even had some left to dip the sandwiches in! The only downfall to this was how soggy the bread got after sitting for an hour, but I will definitely be making this again!

I made these sandwiches tonight and they were amazing.  Based on reviews, I reduced the amount of salt I used to 1/2 teaspoon of salt in the vinaigrette and used one teaspoon of anchovy paste instead of whole anchovies.  I weighed them down with a baking sheet with cans of produce on top for about an hour. Also, I used the Seattle based Macrina Bakers Olivetta bread. I toasted it in a large skillet with a little butter and weighted down the sandwiches with a hot skillet, toasted about a minute or two on both sides. I served it with my fresh corn chowder.  OMG! Really tasty! These sandwiches are really wonderful and make dinners special!

A simple panini stuffed with smoked turkey, cheese, basil and tomatoes -- good for beginners.

Smoked Turkey, Pepper Jack Cheese, and Basil Panini

sourdough bread

olive oil spray

olive oil mayo

Pepper Jack Cheese

smoked turkey (or rotisserie chicken)

tomato

Basil leaves (whole)

Brush one side of each slice of bread with olive oil.

Spread a light coating of mayo on reverse side of the bread.

Stack slices of cheese, turkey, tomato, basil and more cheese on top of mayo-covered side of bread. Cover with remaining slice of bread--mayonnaise side to the top layer of cheese.

Cook on a panini grill preheated to HIGH or use a heavy skillet with another skillet placed on top of the sandwich--in which case you will need to flip the sandwich after a couple of minutes. Allow the sandwich to grill until the cheese melts and the bread is golden brown and toasty.

Brussels Sprouts and Salami Panini

fig preserves

dijon mustard

Brussels sprouts,

salt and pepper

ciabatta rolls, split

provolone cheese (about

Genoa salami (about 4 ounces)

unsalted butter

Vegetable chips,

Preheat the broiler. Combine the fig preserves and mustard in a small bowl; set aside. Hold the Brussels sprouts by the stem ends and grate them on the large holes of a box grater. Transfer to a foil-lined baking sheet and toss with the olive oil; season with salt and pepper. Broil until lightly golden brown and just starting to crisp, 3 to 4 minutes.

Spread 1 tablespoon of the fig mustard on the bottom halves of each roll. Top each with 1 cheese slice, some Brussels sprouts, 3 or 4 salami slices, another cheese slice and the roll top.

Melt 1 tablespoon butter in a large skillet over medium-low heat. Add 2 sandwiches, then press down with a heavy skillet and cook until golden brown, 5 to 6 minutes. Flip the sandwiches, adding 1 more tablespoon butter to the skillet; press down again and cook until browned and the cheese is melted, 4 to 5 minutes. Wipe the skillet clean and repeat with the remaining 2 sandwiches and butter. Serve with vegetable chips.

What a simple but amazing, amazing, AMAZING panini!  We love a good panini dinner in this house, and this one did not disappoint!  I loved the crispy shaved Brussels.   The fig preserve and Dijon mustard combo was a nice take on sweet and spicy, kind of like a fancier honey mustard.  Getting some good bread for this makes all the difference (I used par baked ciabatta rolls from Whole Foods, and they were perfect!).  My five-year-old absolutely loved these!  Thanks for another amazing recipe, Food Network! 

Dessert Panini

chocolate-hazelnut spread

marshmallow creme

strawberries, sliced

salted butter, softened

sugar

Toast the almonds in a pan over medium heat until golden brown, 2 to 3 minutes.

Spread one slice of the sourdough bread with a thick layer of the chocolate-hazelnut spread. Spread the other slice of bread with the marshmallow creme. Layer the strawberries onto the chocolate-hazelnut spread and top with a sprinkling of almonds. Then place the other slice of bread on top, marshmallow creme-side down. Press the 2 slices together.

Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until the sandwich is toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)

Sprinkle with powdered sugar, cut in half and serve!

I made this for breakfast with peanut butter and fruit. It tasted like a toasted peanut butter and jelly sandwich. It was so yummy!

My BFF of 41 years made the Dessert Panini last night and we were giggling and enjoying this luscious, strawberry delight! Get your napkins out for this one, yum!  Delighted in Dallas!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/023/0236/0236085

Ree Drummond prepares a Dessert Panini with different spreads and toppings, and offers other ideas for different panini creations.

Top 6 panini recipes recipes from across the web

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Chicken Salad, Avocado and Cheddar ...

Meatloaf Panini Sandwich

Tomato Mozzarella Pan Bagnat

Smoked Turkey, Pepper Jack Cheese, ...

Brussels Sprouts and Salami Panini

Dessert Panini

Top 6 panini recipes recipes from across the web

The most viewed panini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Salad, Avocado and Cheddar ...

Meatloaf Panini Sandwich

Tomato Mozzarella Pan Bagnat

Smoked Turkey, Pepper Jack Cheese, ...

Brussels Sprouts and Salami Panini

Dessert Panini

The most viewed panini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine