Let's Celebrate National Panini Month with some Recipes

Oh, the panini. So simple and delicious. The perfect combination of bread, cheese, and meats grilled to perfection. Is there anything better? National Panini Month is the perfect time to celebrate the hot, melty sandwich on a beautiful August day. In honor of National Panini Month, let’s take a closer look at the panini. 

What is a Panini?

A panini is a sandwich made with Italian bread that is grilled or toasted. The bread is usually sliced relatively thin, which helps it to get nice and crispy when it’s grilled. Paninis can be made with a variety of different meats, cheeses, and veggies, meaning that there’s a panini out there for everyone!

A panini tastes great with ciabatta, rosetta, and baguette bread. Paninis can be made from a variety of options. Paninis are especially good when pressed flat in a “panini press.” They resemble waffle irons, only with flat plates. A panini press is a versatile device. You can use it to make French toast, grilled cheese sandwiches, pita chips, omelets, pizza, and your favorite breakfast sandwiches. Paninis goes great with chili, coleslaw, French Fried potatoes, and your favorite soup!

Try these panini variations:

CAPRESE Panini

Ingredients

• Bread
• Sliced Mozzarella
• Sliced Roma Tomatoes
• Arugula
• Basil
• Pesto 
• Butter

• Balsamic Glaze

• 1 Cup Balsamic Vinegar
• 1 teaspoon Honey, (or sugar)

Instructions

Make the Balsamic Glaze:

• Bring the vinegar and honey to a simmer in a small pot over medium heat until reduced by 1/2. Do not boil, turn to medium-low if needed. Set aside to cool. 

Make the Caprese Sandwiches:

1. Prepare the pesto per recipe instructions. 
2. Spread pesto on both pieces of bread. Place arugula, basil, tomatoes, mozzarella and a sprinkle of salt and pepper. Drizzle a little balsamic glaze and top with the other piece of bread. 
3. Heat a panini grill or grill pan and butter the outside of the sandwich. Grill until golden and serve.

Turkey Pesto Panini

INGREDIENTS

  

• 4 ciabatta rolls
• 4 Tablespoons. store-bought basil pesto
• 4 slices provolone cheese
• ¾ pound deli turkey breast sliced

INSTRUCTIONS

 

• Preheat the grill pan or skillet over medium-high heat. Spread about a tablespoon of pesto on the inside of one-half of your roll. Add deli turkey, then a slice of cheese. 
• Top with the other roll half and cook in a grill pan, using a weight or another pan to add some weight to smush the bread slices (that's the technical term, right?)
• Cook sandwiches until the cheese begins to melt and the outside begins to become a light golden brown crusty. Cut into half and serve. 

Bistro Apple Panini

Ingredients

• 12 thick-sliced bacon strips, cut in half
• 1 medium apple, thinly sliced
• 1 tablespoon ginger ale
• 1 teaspoon lemon juice
• 1/4 cup apple jelly
• 4 teaspoons minced fresh tarragon
• 12 slices sourdough bread
• 6 slices Havarti cheese
• 2 tablespoons Dijon mustard
• 3 tablespoons butter, softened

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small bowl, toss apple with ginger ale and lemon juice; set aside.
2. Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon.
3. Spread jelly mixture over 6 bread slices. Top with cheese, apple, and bacon. Spread mustard over the remaining bread; place over bacon. Spread the outsides of sandwiches with butter.
4. Cook on a panini maker or indoor grill for 3-4 minutes or until the bread is browned and the cheese is melted.

Salami, Fontina and Roasted Bell Pepper Panini

Ingredients

• 1/4 cup extra-virgin olive oil
• Leaves of 1 rosemary sprig
• 2 slices sourdough bread, each 1/2 inch thick
• 1 oz. thinly sliced Tuscan salami
• 1 oz. sliced fontina cheese
• 1/4 cup sliced roasted red bell peppers

Directions

1. In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool.
2. Preheat an electric panini maker according to the manufacturer's instructions.
3. Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.
4. Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the sandwich is hot throughout, golden and crispy.
5. Transfer the sandwich to a cutting board and cut in half. Serve immediately.

Do you make panini sandwiches? What's your favorite? Share below in the comments.

Keep it Sassy, 

Kelly

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