Wednesday, October 30, 2013

200 Best Panini Recipes

200 Best Panini Recipes
By Tiffany Collins
Paperback, 304 pages

Panini! Up there with pizza for favourite Italian style snacking - even more versatile!

A good panino (panini is plural) plus a salad and I am a happy camper. Meat, no meat. Cheese, no cheese. These are not your only options. This book will open up new panini worlds for your grill and your plate.

Panini is the best thing since sliced bread. And buns. And focaccia....

Contents Include:
Breakfast and Brunch Panini
Vegetarian Panini
Fish and Seafood Panini
Chicken and Turkey Panini
Beef Panini
Pork Panini
Deli Counter Panini
Leftovers Panini
Panini Just for Kids
Desserts
Condiments


Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are:

    Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini
    Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini
    Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini
    Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini
    Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini
    Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole.

This Italian tradition can now be experienced at home and enjoyed by the whole family


Spinach, Goat Cheese and Sun-Dried Tomato Panini, page 41, Vegetarian
The combination of goat cheese and ricotta with a blending of Italian seasonings is perfect for this panini.

•    Preheat panini grill to high

1⁄4 cup    goat cheese, softened    50 mL
1⁄4 cup    ricotta cheese    50 mL
1⁄4 tsp    Italian seasoning    1 mL
4    slices sourdough bread (1⁄2-inch/1 cm thick slices)  4
1 tbsp    olive oil    15 mL
1 cup    baby spinach leaves    250 mL
1⁄4 cup    sliced drained oil-packed sun-dried     50 mL
    tomatoes
1⁄4 cup    shaved Parmesan cheese    50 mL
Pinch    freshly ground black pepper    Pinch

1.    In a bowl, combine goat cheese, ricotta and Italian seasoning.
2.    Brush one side of each bread slice with oil. Place two slices on a work surface, oiled side down, and evenly layer with goat cheese mixture, spinach, tomatoes and Parmesan. Sprinkle with pepper. Cover with top halves, oiled side up, and press gently to pack.
3.    Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Serves 2

Tips
Store spinach in a plastic bag and refrigerate for no more than 3 days. Spinach has a tendency to be gritty, so make sure to rinse it thoroughly before using.
Thoroughly drain the sun-dried tomatoes to ensure that the bread doesn’t get soggy.


Excerpted from 200 Best Panini Recipes by Tiffany Collins © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.


Smashed White Bean, Avocado and Bacon Panini, page 158, Pork
I love the savory flavor combination in this panini: white kidney beans, smashed to a spreadable consistency, layered with bacon and fresh cucumber, red onion and avocado — it will tantalize your taste buds with each delicious bite.

Serves 2

Tip

If you happen to have leftover smashed beans, spread them atop grilled bread slices and sprinkle with diced bacon and chopped onion for perfect bruschetta. Serve with a crisp wine as an easy hors d’oeuvre.

•    Preheat panini grill to high

1    can (14 to 19 oz/398 to 540 mL)     1
    white kidney beans, drained and rinsed
2 tbsp    olive oil, divided    25 mL
Pinch    salt    Pinch
Pinch    freshly ground black pepper    Pinch
Pinch    garlic powder    Pinch
2    ciabatta rolls, split    2
6    thin slices cucumber    6
4    slices bacon, cooked crisp    4
4    thin slices red onion    4
1    avocado, thinly sliced    1

1.    In a bowl, combine beans, 1 tbsp (15 mL) of the
oil, salt, pepper and garlic powder. Using a potato masher or a fork, mash the bean mixture. Set aside.
2.    Place rolls, cut side down, on a work surface and brush crusts with the remaining oil. Turn rolls over and spread bean mixture over bottom halves. Evenly layer with cucumber, bacon, onion and avocado. Cover with top halves and press gently to pack.
3.    Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.


Excerpted from 200 Best Panini Recipes by Tiffany Collins © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.


Banana Split Panini, page 222, Just for Kids
This recipe is a favorite for kids, including adult kids who love banana splits. It’s quite messy, but the exceptional flavor makes it well worth the cleanup.

Serves 2

•    Preheat panini grill to high

4    slices honey wheat bread     4
    (1⁄2-inch/1 cm thick slices)
1 tbsp    butter, melted    15 mL
2 tbsp    creamy peanut butter    25 mL
1    banana, sliced    1
1⁄2 cup    thinly sliced strawberries    125 mL
1 tbsp    liquid honey    15 mL
1 tbsp    chocolate syrup    15 mL
2 tbsp    whipped cream    25 mL
2    maraschino cherries (with stems)    2

1.    Brush one side of each bread slice with butter.
Place two slices on a work surface, buttered side down, and spread with peanut butter. Evenly layer with banana and strawberries. Drizzle with honey and chocolate syrup. Cover with top halves, buttered side up, and press gently to pack.
2.    Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately, topped with whipped cream and cherries.


Excerpted from 200 Best Panini Recipes by Tiffany Collins © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.