Mouthwatering recipes for the worlds favorite sandwiches

panini

Perfect

One Panino, Two Panini... 7 Classic Panini 17 Modern Panini 53 Basic Recipes 88 Index 92

one pa nino, t wo pa nini...

panini perfection
Youve lined up some quality ingredients, and its time to stack and press. With these tips and tricks, anyone can craft panini like a maestro.

How to stack Strive for the perfect ratio of bread to fillingnot too scant,
but not too much of a mouthful. Cheese should go first, then layer meats or veggies in more or less equal parts. Consider flavor and moisture as you go. This is where herbs and spreads come into play, and a judicious slice of tomato here or a swipe of salsa verde there can go a long way.

Go for gooey A good melting cheese (see page 8) and plenty of it is the key
to holding a panino together in all of its gooey glory. Cheese should go directly next to the bread, helping to create cohesion with the surrounding ingredients. Two layers, one next to each bread slice, works best. Depending on the spread, you can also layer cheese on one side and spread on the other.

Commit to crispy Once fully stacked, you can press panini just as they
are, but the savvy cook will quickly brush some oil or butter on the outside of the bread. A fruity olive oil or creamy butter adds flavor, and helps to toast the bread to a golden finish.

Fire it up Preheat the press, skillet, or grill so that the bread sizzles on impact.
Electric presses will automatically heat to a set temperature, and some have a light to indicate when theyre ready. If using a frying pan or grill, its up to you to maintain the right level. Aim for medium to medium-high heat, and be ready to adjust the heat during cooking.

Smash it down Dont be afraid to press! Its what separates panini from their
cold counterparts. For the prettiest grill marks, set the sandwiches down at an angle to the ridges, and try to resist nudging or peeking. Halfway through cooking, rotate the sandwiches 90 degrees to create a crosshatched pattern.

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classic panini
Three Cheese & Tomato 19 Italian Cheesesteak 20 Muffuletta 23 BLT 24 Reuben 25 Meatball 26 Turkey & Bacon Club 29 Turkey Burger Patty Melt 30 Pimento Cheese 31 Pulled Pork & Slaw 32 Shrimp PoBoy 35 PB & J 36 Turkey, Brie & Apple 37 Grilled Chicken, Tomato & Mozzarella 38 Egg & Bacon Breakfast Sandwich 41 Roast Beef & Horseradish 42 Crab Melt 43 Cubano 44 Croque Monsieur 47 Roast Turkey & Cranberry 48 Grilled Eggplant & Tapenade 49 Summer Vegetable & Basil 51

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With origins in New Orleans, this hearty deli meatstuffed wedge is balanced by a bright, vinegary salad of chopped olives, celery, carrots, and cauliflower. If you dont have time to make the olive salad, you can find it at a well-stocked Italian deli.

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muffuletta
2 oz (60 g), thinly sliced 2 oz (60 g), thinly sliced

mortadella

Genoa salami

round Italian rolls

olive oil

2 oz (60 g), thinly sliced

provolone cheese

2 oz (60 g), thinly sliced 2 oz (60 g), thinly sliced

capicola or other Italian ham

Sicilian-style mixed olive salad

mozzarella cheese

1. Preheat the sandwich grill. Brush the crust sides of the rolls with the oil. On the bottom half of each roll, add the olive salad, dividing it evenly. Layer the mortadella, salami, provolone, capicola, and mozzarella on top, dividing them evenly. Cover with the top halves of the rolls, oiled sides up, and press gently. 2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the meats are warmed, and the cheese is melted, 35 minutes. Serve.

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This old-fashioned American sandwich may seem ho-hum, but embellishing it with creamy havarti cheese and then grilling it in a panini press gives it new life. Use the best quality ingredients you can find for the tastiest results.

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turkey & bacon club

4 slices, each about inch (12 mm) thick

multigrain bread olive oil

4 thick slices

bacon

2 oz (60 g), thinly sliced 2 oz (60 g), thinly sliced

havarti cheese

ripe but firm avocado

thinly sliced

smoked turkey

ripe but firm tomato

1. In a frying pan over medium heat, cook the bacon until crisp on both sides,
68 minutes. Transfer to paper towels to drain.

2. Preheat the sandwich grill. Brush 1 side of each bread slice with the oil.
On the unoiled sides of 2 of the bread slices, layer half of the cheese, then the turkey, bacon, avocado, and tomato, dividing them evenly. Divide the remaining cheese on top. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread
is golden and toasted and the cheese is melted, 35 minutes. Serve.

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There are many renditions of this hearty morning dish, but this one takes a turn toward the sophisticated with a sprinkle of tarragon. Swap out the English muffin for whole-wheat bread or try it with a drizzle of hot-pepper sauce for added zing.

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egg & bacon breakfast sandwich

bacon
2

2, split, or whole-wheat bread, 4 slices, each about 1/2 inch (12 mm) thick 2 tbsp, room temperature

large eggs

unsalted butter

chopped fresh tarragon

cheddar cheese

1. In a frying pan over medium heat, cook the bacon until crisp, 68 minutes. Transfer to paper towels to drain. Pour off and discard the bacon drippings. 2. In the frying pan, melt 1 tbsp butter. When the butter melts, crack the eggs into the pan. Cook over medium heat until the whites are set but the yolks are still runny, 34 minutes. Sprinkle with the tarragon and season with salt and pepper. Flip the eggs and cook until the yolks are softly set, about 30 seconds. 3. Meanwhile, preheat the sandwich grill. Spread both sides of the English
muffins with the remaining 1 tbsp butter. Place the muffins, cut sides up, in the grill, close the top plate, and cook until lightly toasted, 12 minutes. On the bottom half of each muffin, layer one-fourth of the cheese, 1 egg, and 2 bacon slices. Divide the remaining cheese on top. Cover with the muffin tops, cut sides down, and press gently.

4. Close the top plate and cook until the muffins are golden and toasted and the cheese is melted, 45 minutes. Serve.

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modern panini
Roast Pork, Bacon & Pickled Onions 54 Nectarine, Arugula & Brie 57 Creamy Mushroom & Thyme 58 Zucchini, Feta & Tapenade 59 Roasted Peppers, Goat Cheese & Salsa Verde 60 Jalapeo Popper 63 Apple, Cheddar & Sage 64 Chicken Saltimbocca 65 Lamb, Feta & Harissa Burger 66 Sausage, Fontina & Broccolini Pesto 69 Buffalo Chicken 70 Chorizo Torta 71 Hawaiian 72 Tuna Nioise 75 Asparagus, Sun-Dried Tomato & Chvre 76 Prosciutto, Gorgonzola & Fig 77 Caramelized Onion & Smoked Gouda 78 Grilled Salmon & Herbed Cream Cheese 81 Roasted Pork, Provolone & Broccoli Rabe 82 Mushroom, Spinach & Tarragon 83 Marinated Artichoke, Spinach & Parmesan 84 Caribbean Chicken 86 Manchego & Quince 87

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serves 2

Piquillo peppers have a bit more kick than bell peppers. Youll find them roasted in jars, usually packed in olive oil. Paired with the piquant salsa verde, they give this sandwich a distinctive bite that is mellowed by the creamy goat cheese.

roasted peppers, goat cheese & salsa verde

levain bread olive oil

soft goat cheese

2 oz (60 g), room temperature

4, drained and sliced open lengthwise

roasted piquillo peppers

salsa verde (page 89)

1. Brush 1 side of each bread slice with the olive oil. On 2 of the bread slices,
spread the unoiled sides with the goat cheese, then layer with the peppers, dividing them evenly. Drizzle with the salsa verde. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 34 minutes. Serve.

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modern PANINI

61

serves 2

Harissa is a spicy chile paste used in North African cooking that can be found in most well-stocked markets. For this panino, try to find a thick, burger bunsized pita. Once these panini come off the grill, carefully open them up and drizzle the yogurt inside.

lamb, feta & harissa burger

lb (250 g)
1/2

individual-sized pita breads or ciabatta rolls

ground cumin
tsp

baby arugula leaves

olive oil
11/2 tbsp

cayenne pepper
pinch 2 tbsp

1/2

cup (1/2 oz/15 g)

harissa paste
2 oz (60 g), crumbled

plain Greek-style yogurt

cup (2 oz/60 g)

feta cheese

1. Preheat the sandwich grill. In a medium bowl, combine the lamb, cumin,
cayenne, harissa paste, and a generous pinch each of salt and black pepper. Form the lamb into 2 flat patties. Place half of the feta in the center of each patty, wrap the meat around the cheese, then flatten the patty to enclose the cheese. Brush the patties on both sides with 1/2 tbsp oil. Place the patties on the grill, close the top plate, and cook until the patties are medium-rare, 56 minutes. Transfer the patties to a plate, keeping the grill on and wiping the grill plates clean.

2. Brush the outside of the pitas with the remaining 1 tbsp oil. Slide a lamb
burger and half of the arugula into each pita and press gently.

3. Place the panini in the grill, close the top plate, and cook until the pitas
are toasted and the arugula is barely wilted, 34 minutes. Remove the panini from the grill, drizzle the yogurt inside, and serve.

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This might just be the ultimate tuna sandwich. Inspired by the classic salad, Mediterranean ingredients infuse this panino with tasty texture. It's even better if assembled an hour ahead.

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tuna nioise
6-oz (185-g) can, drained, with 1 tbsp oil reserved

olive oilpacked tuna minced fennel bulb

chopped Nioise olives French rolls

ripe but firm tomato

2 tbsp 2 tsp

capers fresh lemon juice

+
1/2

red onion

baby arugula leaves

mayonnaise
3 tbsp

chopped fresh basil

1. In a bowl, toss together the tuna, fennel, olives, and capers. Add the lemon juice, mayonnaise, and basil and stir to blend. Season with salt and pepper. 2. On the bottom half of each roll, spread half of the tuna mixture, then layer each with half of the tomato, onion, and arugula. Cover with the top halves of the rolls. Wrap the panini tightly in aluminum foil and let stand at room temperature for 15 minutes. (The panini can be refrigerated for up to 1 hour; bring to room temperature before grilling.) 3. Preheat the sandwich grill. Unwrap the panini and brush the crust sides
with the reserved oil. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, 35 minutes. Serve.

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cilantro pesto
pine nuts, 1/4 cup (11/4 oz/35 g) small jalapeo, 1, seeded and chopped fresh cilantro leaves, 11/2 cups (11/2 oz/45 g) green onion, 1/4 cup (3/4 oz/20 g) chopped garlic, 2 cloves, chopped salt, 1/2 tsp olive oil, 1/2 cup (4 fl oz/125 ml) jack cheese, 1 oz (30 g), coarsely grated fresh lime juice, 2 tsp
Place the pine nuts in a small, dry skillet over medium-low heat. Cook, stirring constantly, until lightly toasted, 35 minutes; watch carefully, as they can burn quickly. Transfer immediately to a plate to cool. In a food processor, add the toasted pine nuts, jalapeo, cilantro, green onion, garlic, and salt and process until combined. With the motor running, slowly pour in the olive oil and process to a smooth pure. Add the cheese and lime juice and pulse to blend. (The cilantro pesto can be refrigerated in an airtight container for up to 2 days or in the freezer for up to 1 month; bring to room temperature before using.)

a bowl of ice water until cool, drain again, then pat dry. In a food processor, add the broccolini, pine nuts, basil, and 1/4 cup (2 fl oz/ 60 ml) olive oil. Pulse until blended. Transfer to a bowl, stir in the cheese, and season with salt and pepper. (The pesto can be refrigerated in an airtight container for up to 24 hours; bring to room temperature before using.)

salsa verde
fresh Italian parsley leaves, 1/4 cup (1/4 oz/7 g) fresh mint leaves, 2 tbsp olive oil, 3 tbsp, plus more as needed capers, 2 tsp minced garlic, 1 tsp red wine vinegar, 1/2 tsp anchovy fillet, 1 small, minced
In a blender or food processor, add the parsley, mint, olive oil, capers, garlic, vinegar, and anchovy and pulse until combined. Transfer the mixture to a bowl and season with salt and pepper. (The salsa verde can be refrigerated in an airtight container for up to 24 hours; bring to room temperature before using.)

broccolini pesto
broccolini, 1/2 lb (250 g), tough ends removed toasted pine nuts, 2 tbsp fresh basil leaves, 1/4 cup (1/4 oz/7 g) olive oil, 1/4 cup (2 fl oz/60 ml) freshly grated Parmesan cheese, 2 tbsp
Bring a pot of salted water to a boil. Chop the broccolini and add it to the pot. Cook until tender-crisp, 23 minutes. Drain, transfer to
b a sic recipe s

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PERFECT PANINI
Conceived and produced by Weldon Owen, Inc. Copyright 2013 Weldon Owen, Inc. All rights reserved, including the right of reproduction in whole or in part in any form. Printed and bound by 1010 Printing, Ltd. in China First printed in 2013 10 9 8 7 6 5 4 3 2 1 Library of Congress Control Number: 2012948240 ISBN-13: 978-1-61628-543-2 ISBN-10: 1-61628-543-5

ACKNOWLEDGMENTS Weldon Owen wishes to thank the following people for their generous support in producing this book: Amanda Anselmino, Jane Tunks Demel, Becky Duffett, Sean Franzen, Cody Gantz, Anna Grace, Jennifer Hale, Eve Lynch, Hope Menghermann, and Elizabeth Parson.