This delicious sandwich is a great way to use up leftover roast turkey or chicken. I loved the melty fontina cheese, the slightly sweet roasted red peppers, and the pop of  fresh flavor from the pesto. This sandwich is worth roasting a turkey (or chicken) for!

If you can’t find fontina, substitute another mild cheese like jack or a stronger cheese like provolone. The mild fontina is nice because it doesn’t overpower the flavor of the turkey. Also, a sturdy bread works best ( I used a wheat sourdough). Enjoy!

Roast Turkey Panini with, Pesto, Roasted Red Peppers and Fontina
-Recipe courtesy Emeril Lagasse, foodnetwork.com

Serves: 4 sandwiches.

1/4 cup prepared basil pesto
8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
8 ounces very thinly sliced roast turkey breast
1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
6 ounces fontina cheese, thinly sliced, to cover the bread slices
1 tablespoon extra-virgin olive oil

Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.

Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.

Brush the outsides of each sandwich lightly with some of the olive oil.

Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.

Tags: fontina, leftover turkey, panini, pesto, roasted red peppers, sandwich

Here’s a fun twist on the classic grilled ham and cheese sandwich using a combination of smoky, salty, tangy and sweet ingredients. It’s really good! You’ll definitely want to use a good quality bread…something sturdy (I’ve found that normal sandwich bread can be too soft for paninis). I used Portland French Bakery’s Sliced Rustic Wheat Bread because it’s one of my favorite breads for paninis. I also used sharp cheddar instead of medium cheddar. Serve with lightly dressed salad greens if you like. Enjoy!

Smoked Ham, Cheddar Cheese and Pear Panini
-recipe from Williams-Sonoma.com

Here, the flavors of salty ham and sweet pears are nicely balanced by pungent mustard and a full-flavored cheddar cheese. If you can’t find a Bartlett pear, a Comice or Anjou is a good substitute. Accompany the sandwiches with a simple tossed green salad. If you have a panini press or a panini grill, use it as directed in the manufacturer’s instructions.

Ingredients:
8 thick slices multigrain bread 
1/2 cup whole-grain mustard 
1/2 lb. thinly sliced smoked ham 
1 Bartlett pear, peeled, cored and cut into slices about 1/4 inch thick 
1/2 lb. medium-sharp cheddar cheese, thinly sliced 
1/2 cup olive oil 

Directions: Brush the bread slices on one side with the mustard. Divide the ham evenly among 4 of the slices. Top with the pear slices and then with cheese. Top with the remaining bread slices, mustard side down.

Heat a grill pan or heavy fry pan over medium-high heat. Brush the outsides of the sandwiches with the olive oil.

When the pan is hot, place 2 sandwiches in the center. Set another heavy pan on top of the sandwiches and place 2 or 3 heavy cans in the pan to weight it down evenly. Cook the sandwiches until lightly browned, about 3 minutes. Turn the sandwiches over, weight them again, and cook until browned on the other side and the cheese is melting, about 3 minutes more. Transfer the sandwiches to a plate. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half, place on individual plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
 

Tags: autumn, cheddar cheese, grilled ham and cheese sandwich, ham, lunch, panini, panini grill, panini press, pear, Portland French Bakery, sandwich, Williams-Sonoma

I make paninis all the time now that I have an electric panini grill. Even though they’re really just a glorified grilled cheese sandwich, I get raves every time I make them for family and friends. This particular recipe is a good example of simple ingredients that yield tasty results: turkey breast, roasted red peppers, melty cheese, grilled bread. YUMM! 

I made a few minor substitutions based on what I had in the fridge…the sandwich is basically the same, though. Instead of jack cheese and watercress, I used sharp white cheddar and a handful of peppery arugula. A dab of Dijon mustard adds a slight zing to the sandwich. I layered the ingredients on sliced Rustic Wheat Bread from Portland French Bakery (available at many Portland area markets).

This sandwich calls for roasted red peppers, one of my favorite panini ingredients. I love the smoky, slightly sweet flavor that it brings to a sandwich. If you don’t have freshly roasted turkey breast, splurge and get the best sliced deli turkey you can find. Smoked turkey would also work great here.

If you don’t have a panini grill, just make it in a pan like you would a regular ol’ grilled cheese sandwich…but be careful when flipping the sandwich so the ingredients don’t fling out all over the place. For more info on my electric panini grill, check out my Panini Grill post.

Note: the recipe is for one panini so make sure you get enough ingredients if making more than one sandwich.

Turkey and Roasted Red Pepper Panini
-recipe from Williams-Sonoma.com

Taleggio cheese adds richness to our turkey panini. Produced in Italy’s Lombardy region, this cow’s milk cheese boasts a nutty, fruity flavor. Makes 1 sandwich.

2 slices country-style bread, each 1/2 inch thick
Olive oil for brushing
2 Tbs. mayonnaise
3 thin slices roasted turkey breast
2 Tbs. julienned roasted red bell pepper
1 slice taleggio or jack cheese
1/4 cup watercress, stemmed
Salt and freshly ground pepper, to taste

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

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 Tbs. mayonnaise. Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper. Top with the other bread slice, oiled side up.

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.

Transfer the sandwich to a cutting board and cut in half. Serve immediately. Serves 1.

Williams-Sonoma Kitchen.

I’m linked to:
Tasty Tuesday
Delicious Dishes
Tasty Tuesdays at 33 Shades of Green
Tempt My Tummy Tuesday

Tags: cheese, electric panini grill, lunch, panini, panini press, roasted red peppers, turkey and roasted red pepper panini, turkey sandwich

I love this spicy, southwestern-inspired sandwich!  The toasted onion rolls are a creative foundation for the sandwich, while the chipotle mayonnaise adds heat and tons of flavor. I slathered a little chipotle mayo on the cut side of each bun half and used only 2 slices of cheese per sandwich, one on the bottom bun and one on the top bun. I had one sandwich leftover that I refrigerated and ate cold the next day…it was just as delicious as the hot version (just without the crunchy texture). I used my electric panini press to grill the sandwiches, but the recipe has instructions on how to cook them in a frying pan, too. Serve with a big salad or cut veggies.

Roast Beef and Two-Chile Grilled Cheese on Onion Rolls
-recipe from Sunset Magazine, July 2009

We love how spicy this sandwich is, but if you prefer less heat, cut back on the chipotle mayo and the green chiles.

1/4 cup mayonnaise
1 tablespoon minced canned chipotle chiles (about 4 small chiles)
4 onion rolls
About 2 tsp. olive oil
1/2 pound pepper jack cheese, thinly sliced
1/2 pound thinly sliced rare roast beef
4 canned mild green chiles, seeded, split, and dried with paper towels

Stir together mayonnaise and chipotles and set aside.

Preheat a panini press* to 350° (medium heat). Brush the outsides of rolls with oil. Split rolls. Spread bottom halves with 1 1/2 tsp. chipotle mayo each, then top each with 2 slices cheese; 2 or 3 slices roast beef; 1 chile, opened up flat; and 2 more slices cheese.

Spread top halves of rolls with 1 1/2 tsp. chipotle mayo each and place on tops of sandwiches. Grill sandwiches 2 at a time until crisp and bubbling, 3 to 4 minutes. Repeat with remaining 2 sandwiches. Let sandwiches cool slightly, then slice with a serrated knife and serve.

*If you don’t have a panini press, use two pans to achieve the same effect: Cook your sandwiches in a frying pan or cast iron skillet and weight them with a heated cast iron skillet.

Tags: chipotle mayonnaise, green chiles, onion rolls, panini, pepperjack cheese, roast beef, sandwich

I made this panini for lunch recently. Basically, a panini is just a glorified grilled cheese sandwich filled with any combination of cheeses, meats, and/or vegetables…crunchy on the outside, oozing with melted cheese on the inside. Yumm! Paninis are usually made with a panini press (electric or stove-top) but I say you can still make these delicious sandwiches without the fancy cookware just as you would a regular grilled cheese. Just cook the sandwich in a pan on both sides until golden.

I love the combination of flavors in this particular sandwich: creamy, nutty-flavored fontina with peppery salami and roasted red peppers. DELICIOUS!  I used pre-sliced sourdough bread because thicker sliced artisan bread can rip your mouth to shreds if served on a grilled sandwich. I also used regular olive oil instead of making the rosemary oil. I’m sure it’s good but I didn’t take the time to make it (too hungry). I also didn’t measure out the ingredients (1 ounce of this or that). Instead, I  just put the amount on each sandwich that looked right to me — enough cheese to cover the bread, a few slices of salami, 3-4 strips of red pepper, a drizzle of olive oil here and there, some freshly ground pepper, etc. If you can’t find fontina, I think provolone cheese would be an acceptable substitute. Serve with mixed greens and you’ve got an easy meal in minutes.

Salami, Fontina and Roasted Bell Pepper Panini
-recipe from Williams-Sonoma Kitchen

Makes 1 sandwich.

There are countless combinations of delicious fillings for panini. For a vegetarian version, try grilled eggplant, fresh mozzarella cheese and arugula.

1/4 cup extra-virgin olive oil
Leaves of 1 rosemary sprig
2 slices sourdough bread, each 1/2 inch thick
1 oz. thinly sliced Tuscan salami
1 oz. sliced fontina cheese
1/4 cup sliced roasted red bell peppers

In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool.

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

Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the sandwich is hot throughout, golden and crispy.

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

Tags: cheese, fontina, panini, Quick Cooking, roasted red peppers, salami, sandwich

If you’ve ever had a panini than you know how good they are. Warm, crunchy, often gooey (depending on the ingredients) and delicious. With all the ingredient possibilities, you could enjoy a different panini everyday. Oh, what a beautiful world it would be! I recently received a Villaware UNO ProPress Panini Grill from some girlfriends as group birthday gift. Not only was I surprised but I was also elated with my new cooking tool. I love cooking gadgetry! Anyway, my new panini grill is a beautiful little appliance. I feel like I’m working in a bistro when I’ve got it on the counter. Not only is it good-looking, but it’s functional, too. It’s got a good-sized non-stick cooking surface (11″x9″), adjustable temperature control and a commercial-style handle. You can even grill meat on it, although I haven’t tried that yet. Unfortunately, the cooking plates aren’t removable (which would aid in clean up) but that’s a small sacrifice for a delicious grilled sandwich.

The first sandwich I made on the panini grill was a simple ham & cheddar on wheat bread for my kids. They each devoured their share then asked for more, which of course left me beaming. When I told my 6-year-old that I was glad he liked the sandwich, he replied, “I don’t like it. I LOVE it.” Well there you have it…you better believe I’ll be using my panini grill on a regular basis if it continues to get that kind of a response out of a simple ham & cheese sandwich. Thank you, girlfriends (you know who you are).

Tags: Cookware, grill, panini