More Panini

Kate · Posted: Tue Apr 25, 2006 7:27 am Post subject: More Panini

I'm not sure why, but springtime makes me think of panini. Maybe it's
because one of my favorite panini is prosciutto and canteloupe with
brie. One is limited more or less by imigination when it comes to
creating a master piece panini. They make a nice quick meal and can be as elaborate or as simple as you please. A couple that I like are described below. My daughter Erica loves fresh mozzerella, tomato and red onion.

Plain focaccia, sliced italian bread or roll
Very thinly sliced prosciutto
Soft brie, rind removed
Firm but ripe canteloupe
Extra virgin olive oil

Heat panini grill.
Brush outside of both pieces of bread with olive oil. Spread soft brie
on one side of one piece of bread. Lay a couple of thin slices of
canteloupe over the brie.Top with several layers of prosciutto. Top
with other piece of bread. Grill just until bread is lightly toasted and
brie is a bit runny.

A very non traditional but delicious panini.
Sliced marinated artichoke hearts
Rustic italian bread
Thinly shaved sharp provolone
Thinly sliced salami felino* (red wine cured salami)
1 part each soft butter, mustard and olive oil.
Split the bread and spread a thin layer of the butter mixture on each
piece. Layer the cheese, salami, artichokes and another layer of
salami, followed by the bread top. Grill until golden brown and crispy.

*I get mine at Piancone's here in Vista.
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Life's short...eat dessert first.

guido · Site Admin Joined: Oct 18, 2004 Posts: 390 Location: Italy

Hi,
I just copied this panini recipes into our recipes section as well.
Ciao,
Guido
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In vino veritas!

kerismummy · Posted: Fri Sep 15, 2006 11:31 am Post subject:

sounds yummy