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.
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.
if needed.
For the Panini: Turn the oven to broil
Slice thin.
Preheat your panini press.
In a small
Preheat a panini press according to manufacturer's
(Definitely be generous; when the sandwich cooks, these will turn into
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!
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.
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.
ogether.
Heat your panini maker or sandwich press.
Butter each
Preheat a panini maker. Spread 1 tbsp basil, cashew and Parmesan dip over insides of bread. Top with remaining ingredients.
Close roll and toast for 2-3 mins, until golden brown.
oth sides with oil. Preheat panini press to medium.
Pout
Mix Dressing - whisk together first 10 ingredients. Refrigerate 1 hour, or until slightly thickened.
Preheat Sandwich Grill - highest heat.
Lightly butter 4 slices of bread. Lightly toast all 6.
Assemble sandwich: Toasted, buttered slice of bread (butter down); Ham; Roasted Red Pepper strips; Mozzarella; Dressing; Toasted, unbuttered slice of bread; Dressing; Mozzarella; Roasted Red Pepper strips; Ham; Toasted, buttered slice of bread (butter up)
Grill 4 minutes, or until nicely marked and pressed.
oast the sandwiches in a panini press until they are golden
Mix the ingredients for the Parmesan Butter and set aside.
Mix the mayonnaise, chopped fine apples, and walnuts.
Lay out the bread and put the Provolone cheese on top of each bread slice.
Add the apple mixture to each sandwich.
Place the ham on top of this.
Then top it with the other slice of bread.
Spread a thin layer of Parmesan Butter on the top bread and place on grill; then spread the other side and grill.