side.
Meanwhile, heat a panini maker or a grill pan
Preheat a Panini grill.
Trim the top
lices of bread.
Preheat panini press or grill pan to medium
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!
For slow-cooked chicken, mix Italian
Preheat panini grill or sandwich press to high.
Remove the
If using panini rolls, cut each roll in
killet.
Cook the chicken for 3 to 4 minutes on
oth sides with oil. Preheat panini press to medium.
Pout flour
Preheat a Panini grill.
Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
Slice open lengthwise.
Spread the mustard over the inside of each sandwich.
On roll bottoms, top with cheese, follow with jalapenos, and finish with turkey; cover with roll tops.
Brush both sides of the Panini with oil and grill in the preheated Panini press for 3 minutes , or according to the manufacturer's instructions.
The bread should be golden brown and the filling warmed through.
For the Salsa Verde:
Combine all ingredients in a bowl, tossing until thoroughly mixed.
For Assembly:
Lightly toast the flatbread in oven. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde. Layer with sliced porchetta, fontina, arugula and onions. Cover with remaining flatbreqd. Press in Panini press until melted. Serve.
For Panini:
Heat a grill pan
he mixture in half. I press it down evenly in the
Preheat a panini press.
Heat a medium frying pan over high heat. Cook bacon for 2-3 mins per side, until browned and crisp. Drain on paper towels.
Butter each slice of bread. Sandwich cheese, beans, bacon and spinach between 2 slices of bread, butter-sides facing out. Cook in panini press for 3-5 mins, until golden and cheese has melted. Halve.
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.
Spread 4 baguette slices with pesto then top with ham, tomatoes, mozzarella and basil leaves. Place remaining 4 baguette slices on top and press down firmly. Broil for 3-5 mins, turning once, until bread is toasted and cheese has started to melt. Alternatively, cook in a panini press for 3-4 mins. Halve and serve.
alt and pepper; let stand for 2 minutes.
Heat 2
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.
Preheat panini press on medium heat(or use
Preheat your panini press to high or use a