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What do you cook in your panini?

g
greenstate Jul 23, 2007 02:11 PM

We use our pannini often and I would like some variety in the snadwiches that we make. Prefer some that are not loaded with cheese and slathered in butter.

  1. y
    Youffraita Jul 23, 2007 05:11 PM

    Butter, yes, gruyere, ham (I like the slivered kind) and maybe a hint of Dijon. A bit of tomato and/or onion. Very simple and wonderful. (I put the gruyere both under and on top of the ham, to glue it all together.)

    1. y
      yankeefan Jul 23, 2007 05:18 PM

      I have a couple favorites but quality bread is always the most important- soft italian bread is usually my favorite.

      - chicken/fresh fig/grey poupon/hot sauce
      - eggplant/feta/sweet potato
      - cream cheese/salmon/hot sauce

      1. Gio Jul 23, 2007 05:50 PM

        The classic: Genoa salame, prosciutto, thinly sliced tomato, sharp provolone, sometimes thinly sliced Bermuda or other onion, Scali bread slathered with roasted garlic aioli and/or EVOO.

        1. geg5150 Jul 23, 2007 05:53 PM

          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.

          1. salutlemonde Jul 23, 2007 06:32 PM

            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.

            1. h
              HungryLetsEat Jul 23, 2007 07:26 PM

              Cheese(whatever I have on hand), bacon and avocado sprinkled with a little sea salt. Yum.

              Pear, brie and arugula is good, too...drizzled with honey

              1. i
                itryalot Jul 23, 2007 07:38 PM

                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.

                2 Replies
                1. re: itryalot
                  coney with everything Jul 24, 2007 06:36 AM

                  I second tomato, basil, fresh mozzarella, with a bit of good olive oil. A caprese in a sandwich! and fabulous this time of year with the good tomatoes.

                  1. re: itryalot
                    JungMann Jul 26, 2007 10:58 AM

                    I despise nutella, but I had a panini with a heartier-type bread sandwiching a thick layer of nutella and found it to be a revelation.

                  2. Emme Jul 23, 2007 10:46 PM

                    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

                    http://www.epicurious.com/recipes/recipe_views/views/106580

                    http://www.sreweb.com/50_panini_recep...

                    4 Replies
                    1. re: Emme
                      y
                      yankeefan Jul 24, 2007 06:25 AM

                      turkey sweet potato and cranberry sauce sounds great. Im a little ashamed I didnt think of that one myself.

                      1. re: yankeefan
                        Emme Jul 24, 2007 03:36 PM

                        An offshoot of my post Turkey day concoction:

                        Layer of white/sourdough bread spread with butter and a little gravy
                        One layer of turkey
                        layer of mashed potatoes
                        Piece of bread soaked in gravy
                        layer of turkey
                        cranberry sauce
                        last slice of bread with a little butter and gravy
                        enjoy.

                        1. re: Emme
                          y
                          yankeefan Jul 24, 2007 05:11 PM

                          I made one tonight with raisin bread and turkey, sweet potatoes, homemade cranberry sauce and gravy.

                          amazing.

                          1. re: yankeefan
                            Emme Jul 24, 2007 11:17 PM

                            no sage? definitely a must, unique twist for next time... glad you enjoyed it though!!! only 4 months to thanksgiving, right?

                    2. kmh Jul 24, 2007 04:20 AM

                      reading this it sounds like you mean a sandwich grill?
                      for me panini is a type of bread
                      if you mean sandwich grill there are a million and one other uses...
                      this might be a case of translation issues...

                      2 Replies
                      1. re: kmh
                        g
                        greenstate Jul 24, 2007 04:36 AM

                        I believe that panini has become a sort of colloquialism, that refers to sandwiches made in a press. I did specifically ask for variety in sandwiches. Of course if you are a purist, then yes, panini is a type of bread.

                        1. re: greenstate
                          h
                          hollyeve Jul 24, 2007 09:45 AM

                          Panini=sandwiches (panino=sandwich).

                      2. r
                        rexmo Jul 24, 2007 04:33 AM

                        panini fries -- potatoes sliced 1/4" to 3/8", rubbed with olive oil, sprinkled with various seasonings

                        hash browns

                        warming up leftover meats without heating the kitchen up with the oven

                        warming tortillas

                        grilling/warming burritos

                        1. c
                          chaddick Jul 24, 2007 05:14 PM

                          Thin slices of proscuitto, cantaloupe, and some kind of greens with a little Dijon mustard. Totally yummy.

                          1. g
                            gotvin Jul 24, 2007 05:52 PM

                            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!

                            1 Reply
                            1. re: gotvin
                              cowgirlinthesand Jul 24, 2007 06:10 PM

                              Tuna, black olive tapenade (sliced cured black olives will do) and olive oil!

                            2. rcallner Jul 24, 2007 10:16 PM

                              Sliced mushrooms, roasted peppers, sliced zucchini, basil. And a cheese.

                              1 Reply
                              1. re: rcallner
                                c
                                chowpiggy Jul 24, 2007 11:07 PM

                                grilled eggplant
                                apple or pear and brie
                                dried apricots and sharp chedder
                                avocado and watercress
                                soo many options so little time

                              2. d
                                dancingTimmy Jul 24, 2007 11:26 PM

                                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.

                                1. chef chicklet Jul 24, 2007 11:49 PM

                                  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.

                                  1. starlady Jul 25, 2007 12:18 AM

                                    SHROOMS!
                                    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.
                                    YUM.
                                    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!

                                    2 Replies
                                    1. re: starlady
                                      y
                                      yankeefan Jul 25, 2007 04:03 AM

                                      I am going to try to use maple syrup with the turkey sweet potato combo next time, should add that sugary kick instead of cranberry sauce. it sure cant hurt to try!

                                      1. re: yankeefan
                                        Emme Jul 25, 2007 11:42 AM

                                        Instead of cranberry, you can easily sub maple syrup and pecans, or try a mixture of brown sugar and butter.

                                    2. p
                                      piccola Jul 25, 2007 10:13 AM

                                      You need to make a peanut butter sandwich, whatever your fave combo is. Trust me.

                                      I like to grill "burritos" in there - I keep mine fairly light, just beans (plain or refried) and grilled veggies (thus the quote marks, I know it's not authentic), sometimes a little cheese.

                                      1. a
                                        Agent Orange Jul 25, 2007 12:31 PM

                                        Spicy smoked turkey, bacon, havarti, sun-dried tomato pesto and a spicy mustard. Sometimes I'll add arugala and/or roasted red pepper.

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