Slice thin.
Preheat your panini press.
In a small
ntil done.
For the sandwich, heat a large skillet over
If you have a panini-press, use it and if you don't, either use a pan or you can it eat cold, but it isn't as good.
\"Light\" the panini-press.
Cut the vegetables and herbs while waiting to heat. Spread the mayo.
Put everything in the panini bread except the salad and then put in panini-press.
Press until desired. Add the salad.
Eat!
If using panini rolls, cut each roll in
rain.
For the panini: Heat the panini press to medium-high
Cut 8 slices of the panini bread.
Prepare the marinade.
horoughly mixed.
Preheat a panini sandwich press.
To make the
if needed.
For the Panini: Turn the oven to broil
Spread mayonnaise on one side of each bread slice. Layer ham, provolone cheese, and roasted red bell pepper on the bread; top sandwich with the other bread slice, mayonnaise side down.
Heat grill pan over medium heat; place sandwich in the pan and top with another heavy pan. Add 2 heavy cans on top; press down on cans to compress the sandwich. Reduce heat to medium; cook for 3 to 4 minutes. Flip sandwich, replace the pan and cans; cook until cheese is melted, 3 to 4 minutes more.
Preheat a panini press according to manufacturer's
(Definitely be generous; when the sandwich cooks, these will turn into
arge pieces.
For the panini: Assemble sandwiches on focaccia with
Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
In a small bowl, mix cheese and ranch dressing and spread on the cut side of the roll tops. Cover the sandwiches with roll tops and place in the panini press. Cook for 3-4 minutes.
On barbecue, under broiler, or in a toaster oven, grill chicken over medium heat for 6 to 12 minutes.
Turn once halfway through cooking.
Cut chicken in thin slices.
Spread pesto on each half of panini.
Fill each panini with chicken, 3 basil leaves, mushrooms, sliced pepper and mozzarella.
Heat on grill, or in a frying pan, flattening with a spatula.
Preheat skillet or panini press.
Prepare sandwich by spreading tapenade on the inside of one piece of bread and layering ham, arugula, and then brie. Top with remaining bread.
If desired brush outside of sandwich with olive oil.
Cook until heated through and crispy onthe outside.
ide up.
In my panini maker it's about 3
Stir together cheddar, mayo, pimientos, cumin, chili powder, and cayenne in a bowl. Spread cheese mixture on six slices of bread; top with zucchini and remaining bread slices.
Spray panini with cooking spray. Coat skillet or grill pan with cooking spray and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 2 minutes. Flip, replace weight, and cook 2 minutes more.
Slice paninis in half. Spread pesto onto each half.
Evenly distribute both cheeses and peppers on four bottom halves and top with four top halves.
Heat skillet over medium-low heat.
Cook sandwiches approximately 5 minutes on each side while applying pressure to flatten them.
Sandwich is ready when bread is browned and cheese is melted.
ogether.
Heat your panini maker or sandwich press.
Butter each
BEST PANCAKE MIX: In large bowl,