Five Delicious Cheesy Paninis: Old World Taste With New World Simplicity

8/14/2019 Five Delicious Cheesy Paninis: Old World Taste With New World Simplicity

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American Dairy Association/Midwest Dairy Association

For more thrilling ways to explore

your passion for cheese, visit:

www.ilovecheese.com

www.midwestdairy.com



ITALIAN-STYLE

PANINI

TURKEY, RED PEPPER

AND WHITE CHEDDAR

PANINI

CHICKEN FLORENTINE

PANINI

BEEF, ONION AND

HORSERADISH CHEDDARPANINI

CHEDDAR AND

MONTEREY JACK

PANINI

Create your own version of Panini sandwiches with

these American-made cow’s milk cheeses:

American

Asiago

BlueBrick

Brie

Butter Kaese

Camembert

Cheddar

Colby

Colby Jack

Cream Cheese

EdamFeta

Fontina

Fromage Blanc

Gorgonzola

Gouda

Gruyère

Havarti

KasseriLimburger

Longhorn

Monterey Jack

Mozzarella

Muenster

Neufchâtel

Parmesan

Pepato

Pepper Jack

Port du Salut

Provolone

Queso Blanco

Romano

Scamorza

Sharp Cheddar

Swiss

TelemeTilsit

Watching your calorie intake? Use reduced fat

cheeses for the same variety of flavors and nutrition.



Americans have always had a PASSION

for European-inspired foods – foodsthat embody tradition, pure enjoyment

and a topic of conversation. The latest infatuation

to “heat up” the scene is hearty Italian-style

sandwiches, called PANINI.

In Italy, the word Panino (a diminutive of pane or

bread) means, “little bread” or “sandwich.” And as

the name suggests, Panini are sandwiches with

ROMANCE. Made with fresh ingredients, distinc-

tive wholesome breads and mouthwatering

cheeses – Panini embrace all that is Old World.

Prepared with care and creativity, our CHEESY

Panini recipes combine that old-world taste passed

down for generations with new-world simplicity.

Because CONVENIENCE is key, it’s no wonder

more people are making sandwiches for dinner.In an American Dairy Association survey, more

than 61 percent of today’s cooks said they make

an everyday sandwich taste even better by heat-

ing it up and by adding bold-flavored ingredients,

such as two or three different kinds of cheese.

Whether you use a new indoor grill, oven or

stovetop preparation, making mouthwatering

Panini at home is deceptively quick and simple.

All of our featured recipes include fresh, ROBUST

FLAVORS on crusty breads with warm delicious

cheese. And each takes 35 minutes or less to pre-

pare – proving that big taste really does come in

small packages!



PREPARATION:

Spread mayonnaise on 1 side of each slice of

bread. Layer cheeses, tomato and basil leaveson bread. Add pepper to taste. Spread butter

on the outside of bread slices. Place in Panini

grill and cook 4 to 5 minutes or until browned

and cheese melts.

Gerry Lantto, Golden Valley, Minnesota

www.ilovecheese.com Contest Winner, 2004

CHEDDAR ANDMONTEREY JACK PANINI

PREP: 30 minutes MAKES: 4 sandwiches

INGREDIENTS:mayonnaise or salad dressing

8 thick slices French bread, cut on an angle

4 slices Cheddar cheese

4 slices Monterey Jack cheese

8 thin slices ripe tomato

fresh basil leaves

freshly ground black pepper

8 tablespoons of butter



PREPARATION:

Saute onion slices in 2 tablespoons olive oil in a

medium saucepan until tender. Combine butter

with olive oil. Brush 1 side of 4 slices of bread

with the butter mixture and place, butter sidedown, in Panini grill. Top each bread slice with

1 slice of cheese, beef, onion and a second slice

of cheese. Brush 1 side of remaining slices of

bread with butter mixture and place over cheese,

butter side up. Cook 4 to 5 minutes or until

browned and cheese melts.

Tracy Rabenberg, Executive Chef,

Apples Catering, St. Paul, Minnesota

BEEF, ONION ANDHORSERADISH CHEDDARPANINI

PREP: 35 minutes MAKES: 4 sandwichesINGREDIENTS:

red onion, thinly sliced

2 tablespoons olive oil

1/2 cup melted butter

1/4 cup olive oil

8 slices Horseradish Cheddar cheese

12 ounces shaved roast beef

sourdough bread, cut into 3/4-inch thick slices



PREPARATION:

Spread cream cheese on both sides of inside of

buns. Combine peppers and marinara sauce. Layer

pepper mixture, onion, basil leaves, Provolonecheese, Genoa salami, ham and Colby Jack

cheese on bottom buns. Place tops on buns and

cook in Panini grill until cheese is melted. Note:

Rolls may also be wrapped in foil and warmed in

oven heated to 350 degrees Fahrenheit for about

20 minutes or until heated through.

Nora Oelke, Waupun, Wisconsin

www.ilovecheese.com Contest Winner, 2004

ITALIAN-STYLE PANINI


INGREDIENTS:

1 onion, thinly sliced

1 (8 oz.) pkg. cream cheese, softened4 Italian rolls

hot or mild peppers, finely chopped

3/4 cup marinara sauce

fresh basil leaves

8 ounces Provolone cheese

8 ounces Genoa salami

8 ounces Cappacolla or any type of ham

8 ounces Colby Jack cheese



PREPARATION:

Combine butter with olive oil. Brush 1 side of 4

slices of bread with the butter mixture and place,butter side down, in Panini grill. Top each bread

slice with 1 slice of cheese, turkey, peppers and a

second slice of cheese. Brush 1 side of remaining

slices of bread with butter mixture and place over

cheese, butter side up. Cook 4 to 5 minutes or

until browned and cheese melts.

Tracy Rabenberg, Executive Chef,

Apples Catering, St. Paul, Minnesota

TURKEY, RED PEPPER AND WHITE CHEDDAR PANINI


INGREDIENTS:1/2 cup melted butter

1/4 cup olive oil

12 ounces shaved peppered turkey

1 (7 oz.) jar roasted red peppers

8 slices sharp white Cheddar cheese

rye or marble bread, cut into 3/4-inch thick slices



PREPARATION:

Heat oven to 375 degrees Fahrenheit. Unroll dough;

place in ungreased 15 x 10 x 1-inch baking pan.Starting at center, press out dough to edges of pan.

Bake at 375 degrees Fahrenheit for 10 minutes.

Cool 15 minutes or until completely cooled.

Meanwhile, cook spinach as directed on package.

Drain well; squeeze dry with paper towels.

In small bowl, combine mayonnaise and 1 of the

garlic cloves; mix well. Refrigerate.Heat oil in small saucepan over medium-high heat

until hot. Add onion; cook and stir 2 to 3 minutes

or until crisp-tender. Add sugar and vinegar. Reduce

heat to low; simmer 3 to 5 minutes or until most

of the liquid has evaporated, stirring occasionally.

To flatten each chicken breast half, place, boned

side up, between 2 pieces of plastic wrap or

waxed paper. Working from center, gently pound

chicken with flat side of meat mallet or rolling pin

until about 1/4-inch thick; remove wrap. Sprinkle

chicken with Italian seasoning and minced garlic.

Spray large skillet with nonstick cooking spray.

Heat over medium-high heat until hot. Add chicken;

cook 8 minutes or until browned, fork-tender and

juices run clear, turning once.

Cut cooled pizza crust into 4 rectangles. Remove

rectangles from pan; spread each with 1 tablespoon

mayonnaise mixture. Top 2 rectangles with chicken,

spinach, onion mixture, cheese and remaining crust

rectangles, mayonnaise side down.

Heat large skillet or cast iron skillet over medium-

high heat until hot. Place sandwiches in skillet.

Place smaller skillet on sandwiches to flattenslightly. Cook about 1 to 2 minutes or until crisp

and heated, turning once. Cut each warm sandwich

into quarters.

Denise Yennie,

Pillsbury Bake-Off Contest, 2002 Grand Prize Winner

Bake-Off is a registered trademark of General Mills.

Photo courtesy of General Mills

CHICKEN FLORENTINEPANINI

PREP: 35 minutes MAKES: 8 sandwiches, 4 servings

INGREDIENTS:1 (10 oz.) can Pillsbury Refrigerated Pizza Crust

1 (9 oz.) pkg. Green Giant Frozen Spinach

1/4 cup light mayonnaise

1 garlic clove, minced

1 tablespoon olive oil

1 cup chopped red onion

1 tablespoon sugar

1 tablespoon vinegar (cider, red wine or balsamic)

2 boneless, skinless chicken breast halves1/2 teaspoon dried Italian seasoning

1 garlic clove, minced

4 (4-inch) slices Provolone cheese

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Five Delicious Cheesy Paninis: Old World Taste With New World Simplicity