Posts Tagged ‘panini’

Bistro Breakfast Panini

6 bacon strips
1 teaspoon butter
4 eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.

Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches.

Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Recipe found here: Bistro Breakfast Panini

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Caprese Panini

2 slices county-style bread 1/2 inch thick
olive oil, for brushing
1 tablespoon mayonnaise (or to taste)
2 slices mozzarella cheese
3 slices tomatoes
1 teaspoon balsamic vinegar
salt & freshly ground black pepper, to taste
2 fresh basil leaves

1 Preheat an electric panini maker according to the manufacturer’s instructions.

2 Brush one side of each bread slice with olive oil.

3 Lay the slices, oiled side down, on a clean work surface.

4 Spread the top of each slice with 1 Tbs mayonnaise.

5 Place the cheese on one slice and top with the tomato slices.

6 Drizzle with the vinegar and season with salt and pepper.

7 Top with the basil, then with the other bread slice, oiled side up.

8 Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

9 Transfer the sandwich to a cutting board and cut in half.

10 Serve immediately.

11 Serves 1.

If you do not have a panini press:
On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

Recipe found here: Caprese Panini

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Southwest Chicken Salad Panini

Southwest Chicken Salad Panini


2 cups finely chopped cooked chicken breasts
1-1/2 tsp. chili powder
2 Tbsp. MIRACLE WHIP Light Dressing (I prefer mayo)
2 Tbsp. KRAFT Light Ranch Dressing
8 slices Italian bread
1 large tomato, cut into 8 thin slices
4 KRAFT 2% Milk Singles


HEAT panini grill to medium-high heat. Mix chicken, chili powder and dressings.

FILL bread slices with chicken mixture, tomatoes and 2% Milk Singles.

GRILL 3 to 5 min. or until Singles are melted and sandwiches are golden brown on both sides.

Kraft Kitchens Tips

If You Don’t Have a Panini Grill

Heat grill pan or large skillet on medium heat. Cook sandwiches 3 to 5 min. on each side or until 2% Milk Singles are melted and sandwiches are golden brown on both sides, gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.

Special Extra
Top sandwich filling with thin peeled avocado slices before covering with remaining bread slices.

Make Ahead
Chicken salad can be prepared in advance. Store in airtight container in refrigerator up to 2 days. Use to assemble sandwiches just before cooking as directed.

This recipe found here: Southwest Chicken Salad Panini

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