What do you cook in your panini?
one of my faves - Herbed goat cheese, carmelized onions (ok so I keep a thing of carmelized onions in the fridge at all times just like I do roasted garlic), arugula, mixed fresh shrooms, drizzle of balsamic.
Of course I have a mushroom guy who loves to trade shrooms for wine (I'm a wine rep)
The turkey and sweet potatoes one sounds awesome!
Homemade Olive bread buttered well on all sides to get that golden crunch.
Top wtih slices of fontina, then grilled asparagus, and then more fontina.
Thin steak sandwiches - steak cooked med rare, on rosemary foccaccia, with grilled onion, cheddar and red mustard.
Tuna on foccaccia, with tuna salad made with homemade mayonnaise, onion, sweet relish, cheddar cheese,
Mango Chicken sausage on sourdough rolls, with grilled red onion and red bell pepper with fontina, and Dijon mustard.
These are all fun to pack up and take to a concert in the park. They keep nice and warm in my insulated bag for about 1hr.
Pannini == peasant food
So the only rule is "go simple & fresh!"
(Fresh means that you do not own a refridgedeezer!)
If you want to be an Italian peasant, then you would use a little olive oil instead of butter. Your call, what's available?
Sliced tomato, a little left over cheese, freshly chopped parsely (from your own window box/garden), got some left over meat from yesterday? Slice it VERY thin and splash some on. Rub the bread with fresh garlic clove, toss in a little onion.
ENJOY!!! and do not over think it.
Rosemary ham, lorraine swiss and pesto on each side of the bread! We don't put any oil/butter on the bread at all (non-stick press). In the past we have used an olive oil spritzer to add the yummy flavor of the olive oil.
Another favorite is proscuitto, vegetable tapenade and provolone - you can add pesto to that one too.
We always use fresh bakery bread (ciabatta or a flavored loaf like garlic or rosemary) - not packaged store bought slices.
Talk about a meal!!! We love our panini press!
Baked butternut squash slices, a little gruyere, carmelized onions, sage
Veggie tapenade (TJ's jarred version), eggplant slices, sundried tomatoes, wild mushroom slices (portabellos or shiitakes), onions, garlic, arugula, basil
Turkey, sweet potato slices, cranberry sauce (crushed), sage
Leftover grilled eggplant, zucchini, vidalias, fresh basil and fontina.
Prosciutto, figs, basil, buffalo mozzarella.
Chicken, roasted red peppers, baby spinach, smoked mozzarella.
Goat cheese, arugula and prosciutto.
Tomato, basil, mozzarella.
Asparagus frittata and cheese.
Prosciutto cotto or good quality ham, gruyere and dijon.
Sauteed broccoli rabe and provolone.
Hot calabrese flat Salami, grilled artichokes, homemade pickled peppers (or bought), cheese of choice.
Leftover thinly sliced steak, grilled radicchio and gorgonzola.
Nutella and bananas.
Leftover meats: Chicken, carnitas, roast, whatever. Along with whatever cheese I feel like using: blue, swiss, camembert... Arugula is my favorite green.
Or - smoked salmon, prosciutto, the usual Italian deli meats.
My panini grill is non-stick, so I just use a swab of olive oil instead of butter, more for flavor than anything else.
We do them with all sorts of things. Last night it was smoked turkey, black forest ham with muenster and pepperjack cheeses.
I do a roast beef, blue cheese & grilled onion with arugula that's great too.
My fave though, is the very simple prosciutto, fresh mozzerella, greens and maybe a little olive tapenade sometimes.
Oh, and nutella on good cibatta...lovely.