side.
Meanwhile, heat a panini maker or a grill pan
arge pieces.
For the panini: Assemble sandwiches on focaccia with
If using panini rolls, cut each roll in
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!
Preheat a panini press according to manufacturer's instructions for medium heat.
Butter one side of each piece of bread. Lay 1 slice bread, butter side down, on the preheated panini press; layer with turkey, provolone cheese, and sun-dried tomatoes. Sprinkle with Italian seasoning. Top with second slice of bread.
Press panini maker down and cook until provolone cheese has melted and bread is toasted, about 5 minutes. Cut in half and serve warm.
nd eggplant.
Preheat a panini press according to manufacturer's instructions
Preheat panini press on medium heat(or use
lices of bread.
Preheat panini press or grill pan to medium
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.
Heat panini press to medium-low heat.
Spread Dijon on 4 slices of bread. Top with slices of Cheddar, 2 pieces of bacon, apple slices and additional Cheddar. Place the remaining bread on top.
Place on panini press and cook until cheese is slightly melted and bread is browned and crispy.
Preheat a panini press.
Butter 2 of the bread slices. Place 1 slice on the panini press, buttered-side-down. Arrange Cheddar cheese on the bread; lay unbuttered bread on top. Place bacon and apple on top; cover with the remaining slice of bread, buttered side-up. Close the press and cook until panini is browned, about 4 minutes.
horoughly mixed.
Preheat a panini sandwich press.
To make the
Preheat your panini press to high or use a
Heat up a panini press.
Spread the Dijon mustard over each of 4 slices of the brioche. Top each one with 1 slice of the Gruyere. Divide all of the smoked salmon and grated lemon zest among the 4 slices of brioche. Season lightly with the salt and pepper and cover with the remaining slices on Gruyere. Close the sandwiches and grill on the panini press for 2 to 3 minutes, until the bread is toasted and the cheese is melted. Cut the panini in half and serve!
Preheat a Panini grill.
Trim the top
Preheat the panini press.
Coat one side of each bread slice with olive oil. This will help prevent the sandwich from sticking to the press/grill.
Mix the mayonnaise with the pesto and spread on the other side of each bread slice. (I admit to adding an extra teaspoon of pesto!) On that, layer the remainder in the following order: Swiss, tomato, ham.
Close sandwich, making sure the oiled side is facing outward, pop it in the panini press, close, count to 240... or thereabouts... and EAT!
Preheat panini grill or sandwich press to high.
Remove the
Preheat panini press or stovetop griddle pan.
Slice buns in half. Pick out some of the bread from the top and bottom halves to create a slight depression.
Brush outsides of buns lightly with oil.
Spread cut sides of buns with pesto.
Top one side of each bun with chicken, cheese and arugula. Close buns.
Place on panini press or griddle. Cover with grill top or grill press.
Grill 2-3 minutes on each side or until golden and cheese starts to melt.
Preheat a panini press according to manufacturer's instructions.
Sprinkle the chopped chocolate onto one slice of the ciabatta, then place the other slice on top.
Cook the panini in the preheated press until the ciabatta is golden brown and the chocolate has melted, 3 to 4 minutes.
reheat a panini press according to manufacturer's directions. Spray panini press with cooking