Something about the crunch of toasted bread makes mealtime so much more better than eating one
thrown together on two pieces of room-temperature, sliced bread. Especially in the wintertime, a grilled sandwich full of melted cheese is a warming and filling way to satisfy hunger. The panini is a favorite of lunch-goers, whether it’s made from basic cold cuts or Italian specialty meats. What many don’t know, is that the panini is a meal that can be made for breakfast, lunch and dinner. With the right ingredients, you could be on your way to making a much more savory version of the average sandwich. Using a panini press is the preferred way to cook one; however, if you don’t have a press, cooking on a skillet over the stovetop will do just fine.
Start your day with a breakfast panini.
Scrambled Eggs, Bacon, and Tomato Panini
Ingredients (makes 2 servings):
- 2 eggs
- 2 tbsps water
- 2 tsps butter (room temperature)
- 4 slices white bread (wheat)
- 4 slices cooked bacon
- 4 slices tomato
- 2 slices Swiss cheese
- Salt & pepper
Directions:
1. Heat panini press according to manufacturer’s directions.
2. Beat eggs, water, salt and pepper in microwave-safe bowl until blended. Microwave on high 45 seconds; stir. Microwave until eggs are almost set—about 30 to 45 seconds longer.
3. Spread butter evenly on one side of each bread slice.
4. Layer bacon, tomato, scrambled eggs and cheese evenly on unbuttered side of two bread slices.
5. Cover with remaining bread, buttered side up.
6. Grill sandwiches in the panini press, on medium-high heat, until bread is toasted and cheese is melted for about 2 minutes.
Turkey Avocado Panini
Ingredients (makes 2 servings):
Directions
Ingredients (makes 2 servings):
- ½ ripe avocado
- ¼ cup mayonnaise
- 2 Ciabatta rolls
- 1 tablespoon olive oil, divided
- 2 slices provolone cheese
- 1 cup whole fresh spinach leaves, divided
- 2 roasted red peppers, sliced into strips
- ¼ pound thinly sliced mesquite smoked turkey breast
Directions
1. Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
2. Preheat a panini sandwich press.
3. Split the Ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil.
4. Place the bottoms of the rolls onto the panini press, olive oil side down.
5. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich.
6. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich.
7. Brush the top of the roll with olive oil.
8. Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, which will take about 5 to 8 minutes.
Top off your day with a protein-packed dinner panini.
Grilled Chicken Panini
Ingredients (makes 2 servings):
Directions:
Ingredients (makes 2 servings):
- ½ package (11 oz) Tyson Grilled and Ready Fully Cooked Grilled Chicken Breast Strips
- 2 tablespoons olive oil
- 1/4 cup pesto sauce, prepared
- 4 slices Italian bread
- 2 slices provolone cheese
Directions:
1. Spread 1½ teaspoons of pesto onto one side of each bread slice.
2. Divide chicken strips between 2 slices of bread. Place a slice of cheese on top of chicken.
3. Top with remaining bread slices, pesto side down.
4. Brush the outer sides of each sandwich with olive oil.
5. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side.
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