Discover Delicious Panini Sandwich Recipes

INGREDIENTS:
1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
1 (3/4-pound) eggplant
5 tablespoons olive oil, divided
1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
1/4 pound Fontina (preferably Italian), thinly sliced

PREPARATION:
Prepare a gas grill for direct-heat cooking over medium-high heat.

Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.

Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.

Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.

Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.

Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.

Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

Cooks' note: Eggplant and sandwich can be grilled in a hot oiled 2-burner grill pan over medium-high heat 4 minutes.

Recipe courtesy of Epicurious.com.

I'm hungry as I'm writing this, and I wish I had some ciabatta to make a panini sandwich RIGHT NOW. (Maybe I'll have to scrounge around the fridge to see what I can come up with...) In fact, I would love to try the recipe below. This is supposed to be for breakfast, but it kind of sounds more like dessert. This sounds delicious, but not so healthy, so eat this one in moderation. :)

Ingredients:
* 1 loaf French bread
* Cream cheese
* Choice of preserves, jelly, jam
* Butter
* Powdered sugar

Directions:
1. Cut two slices French bread diagonally, each slice about an inch thick, OR
2. Cut just one slice French bread diagonally, about 2 inches thick, and carefully open one end and remove some of the bread, making a pocket
3. Mix cream cheese and preserves
4. Spread cream cheese/preserve mixture on one side of sliced bread, and top with remaining slice, making a sandwich OR
5. Stuff pocket in the 2 inch slice of bread with cream cheese/preserve mixture
6. Spread the outside of bread with melted butter
7. Place on grill
8. When browned to your likeness, dust with powdered sugar
9. NOTE: You may add cinnamon, raisins, nuts, cranberries, etc. Or you may make it with cream cheese only, and drizzle with syrup.

(Recipe courtesy of GroupRecipes.)

So, I thought I was getting all slick one day. I wanted to try creating my own breakfast panini sandwich recipe. This is what I used:

- Sourdough bread with cream cheese spread on each inside
- 1 scrambled egg (BTW, my sister showed me a new way to make scrambled eggs...with fresh basil leaves. It's SOOOO good! Try it!)
- A little maple syrup drizzled on the egg

Smoosh it all together on a grill or panini maker and voila, beautiful breakfast sandwich!

LOL. Not quite.

While it tasted pretty good, all the egg fell out of the bread! I had to eat it with a fork. So, back to the drawing board with this recipe. :)

Yield
Makes 4 servings

Ingredients
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 teaspoons olive oil, divided
Salt and pepper to taste
1 (10-ounce) package prebaked thin Italian pizza crust
1 (7-ounce) package OSCAR MAYER Deli Fresh Shaved Roast Beef
3 (1-ounce) provolone cheese slices

Preparation
1. Cook first 3 ingredients in 1 teaspoon hot oil in a medium skillet over medium-high heat, stirring occasionally, 5 minutes or until crisp-tender. Sprinkle with salt and pepper to taste.

2. Top half of pizza crust with roast beef. Spoon onion mixture over roast beef; top with cheese slices. Fold crust over filling, and brush both sides of crust with remaining 1 teaspoon olive oil.

3. Cook in a preheated panini press 2 minutes or until golden brown. Cut into 4 wedges, and serve immediately.

Note: If you don't have a panini press, heat a large nonstick skillet over medium-high heat 1 minute. Reduce heat to medium, and place sandwich in hot skillet. Place a heavy skillet on top of sandwich, and cook 2 minutes on each side or until golden brown.

[Recipe courtesy of CookingLight.com. See the photo above for drooling purposes.]

Here's something I did recently with some panini sandwiches that I made for the kids. My 2-year old daughter will eat almost anything, but my 4-year old son is SO picky.

So, I made a panini sandwich using some leftover grilled chicken that we had. I spread the bread with store-bought pesto, I added the chicken and then a slice of provolone. I put a little olive oil on the outside of the bread. (I used ciabatta, by the way.) I grilled it for approximately 5 minutes. Very easy! And a great way to use up the chicken.

And here's the trick I used with my kids. I cut the panini into little bite-sized pieces and stuck toothpicks into them. Even my picky eater LOVED it!

Happy eating. :)

P.S. I almost forgot to mention to add a side of ketchup for dipping. Or use salsa for a healthier substitute if they'll eat it.

No time to travel to Rome or New York? I understand! But it's OK because with panini sandwich recipes, you bring the gourmet to YOU.

In fact, you don't even have to travel as far as the local restaurant. You can create yummy panini sandwiches in your home. You can get over 50 recipes for the price of one sandwich at a local restaurant. And YOU pick the ingredients, so it can be as fresh and as healthy as YOU like it!

Mangia, mangia with panini sandwich recipes at EasyPaninis.com.