It is cookbook review time again and I have a winner of a cookbook for you today!!! I adore sandwiches but even better are paninis. A quick and delicious dinner awaits you with seemingly endless recipes from this cookbook. Nothing could be faster, easier and more tasty than a well built scrumptious panini. We loved flipping through the pages of 200 Best Panini Recipes to find one to try for you!!!
This recipe called for an Italian crusty roll, something I had never tried in my panini maker. With a little adjustment for height, the sandwich turned out amazing.
This recipe book has 16 all-new photos to make you drool over paninis. They are an Italian fast food in Italy but seem so much more gourmet with all their wonderful ingredients!!
The author has put her own spin on some of the more traditional recipes like the Classic Reuben Panini or the Monte Cristo Panini. Plus there are so many more that are so creative like the Roasted Chicken, Brie and Pear Panini or the Smashed White Bean, Avocado and Bacon Panini. We will be making so many more from this cookbook for sure!!
Look at all the wonderful ingredients that are crammed into this drool worthy sandwich, delicious!! I hope you get this cookbook and try so many more recipes like this fantastic one. ENJOY!!!
A panini that is crammed full of wonderful flavors of a club sandwich and then has the gorgeous addition of shrimp.
1 tomato, thinly sliced 1
1⁄4 tsp salt 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 Italian rolls, split 2
1 tbsp olive oil 15 mL
1⁄4 cup mayonnaise 50 mL
8 oz medium shrimp, cooked and halved 250 g
2 oz Swiss cheese, thinly sliced 60 g
4 slices bacon, cooked crisp 4
1 large avocado, sliced 1
To me, this is the perfect recipe, with the ideal mix of ingredients. Make sure you have extra napkins ready before you bite into this sandwich — you will need them!
If you have leftover grilled shrimp from a cookout, they would be wonderful in this recipe.
Remove the flesh of an avocado by cutting it in half lengthwise. Twist it open, leaving the pit on one side. Gently strike the pit with a large, sharp knife (I use my French knife) and twist again to remove the pit. Using a large soup spoon, scoop the flesh from the skin and slice it. Avocado flesh browns easily once it is sliced;
to keep browning to a minimum, sprinkle it with lime or lemon juice.
Sprinkle tomato slices evenly with salt and pepper; set aside.
Place rolls, cut side down, on a work surface and brush crusts with oil. Turn rolls over and spread with mayonnaise. On bottom halves, evenly layer with shrimp, cheese, bacon, avocado and seasoned tomato. Cover with top halves and press gently to pack.
Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.
The author Tiffany Collins Blackmon is a nationally recognized culinary professional. She has had numerous appearances on shows like Good Morning America, HGTV, Home Shopping Network and E! Entertainment Television.
Paninis are super easy for a Weekday Supper and the flavors of brie, apple and ham together creates something memorable.
Every time I go to Ontario I end up going to Springridge Farms and my girlfriend Karen gets this sandwich but without the ham as she is a vegetarian. For some reason I am always enticed to get another seasonal sandwich. The last time I was there I got the turkey and stuffing sandwich with cranberry sauce. Oh ya baby was that good!!!! Anyway I wanted to make that sandwich to share with my family as Karen has always raved about it and I see why!!!
What a great combination of flavors, sweet, slightly spicy and with amazing melty brie cheese. You can’t go wrong!!
Your family will gobble down this sandwich and ask for more!!
Apple, Brie and Ham make a memorable combination of flavors!!
1 small wheel of brie cheese, sliced thin
8 slices of good quality ham
1-2 apples thinly sliced
8 slices panini bread
Red pepper jelly
Butter the outside of the bread, turn over onto a work surface and spread one slice with red pepper jelly. Top with apples, ham and brie cheese. Top with the other slice of bread and toast in a panini maker until cheese is melted and the sandwich is heated through and toasted on the outside.
I love veal or chicken parmesan!!! One of our favorites, so I started thinking about something slightly different. Little mini sliders!! Kids will go crazy for these plus the whole family will love them too. They are quick and easy especially with store bought tomato sauce.
Crispy chicken and melty mozzarella and parmesan, oozing with a great tomato sauce. You have to try these little sliders. Add your favorite tomato sauce!! Make it your own!! ENJOY!!
Cut each breast into 5 pieces. Add salt and pepper to taste in the flour. Add the garlic, oregano, basil, salt and pepper to taste in the bread crumbs. Arrange three dishes, one with the flour, then one with the egg and lastly one with the bread crumbs. Dredge the chicken in the flour, then egg and then bread crumbs.
Heat the tomato sauce in a small pot and keep warm.
In a large fry pan add the canola oil and heat over medium heat. Fry the chicken until lightly browned and cooked through. Place the chicken in a 9 x 13″ pan and top each with mozzarella cheese and a grating of Parmesan. Broil until the cheese is lightly browned and melted.
Slice each slider in half. Place a dollop of tomato sauce on the bun and top with the chicken followed by another dollop of sauce. Serve immediately.
Today as I am in full swing with company and the Stampede, I give you Wendy from The Weekend Gourmet. I know Wendy through our #SundaySupper group and she has truly amazing recipes. I have been eating her California Layered Pasta Salad now for days and I am making it again tomorrow. I will be sharing that with you soon.
Look at what Wendy has brought with her today. A two handed sandwich that any cowboy would love to sink his teeth into!! I have to try this one for sure!!
I would be thrilled and you will be thrilled to follow Wendy on her great site!! Also to keep up with her many recipes you can follow on Facebook and Twitter. I now give you Wendy!!
I’m Wendy from The Weekend Gourmet, and I’m so excited to share one of our favorite Summer grilling recipes with Tara’s readers today! Summer here in Texas can be really hot, so we like to grill as much as possible. We don’t have an outdoor grill at the moment, so I use my well-seasoned cast-iron grill pan to get the grill marks that mean your food is caramelized outside and juicy inside. As much as we love a beefy burger at my house, sometimes we want something a little lighter. That’s when I grill up chicken sandwiches instead. The ones I’m sharing today are one of our favorites, my Honey-Mustard Grilled Chicken Sandwiches with The Works.
This sandwich features herb-crusted grilled chicken breast, a delicious homemade honey mustard sauce, jack cheese, bacon and caramelized onions…and a generous amount of sliced avocado too! This sandwich can be a bit messy, but sometimes that’s part of the fun! Just make sure to grab some extra napkins before you dig into this one.
Honey-Mustard Grilled Chicken Sandwiches with The Works
Honey-Mustard Grilled Chicken Sandwiches with The Works by The Weekend Gourmet
Author: Wendy Wofford-Garcia
Recipe type: Entree
An amazing go to sandwich for any cowboy!!!!
For the chicken and rub:
1 lb. boneless, skinless chicken breasts
1 tsp. sea salt
1 tsp. cumin
1 tsp. dried chives
1 tsp. dried cilantro
1 tsp. onion powder
Black pepper to taste
1 tbs. olive oil
For the honey mustard:
¼ cup mayo
¼ cup mustard
¼ cup honey
For the onions:
1 small yellow onion
1 tbs. olive oil
Salt and pepper to taste
For the sandwiches:
4 slices jack cheese
4 slices cooked applewood bacon, crumbled
1 avocado, thinly sliced
Step 1: Make a rub for the chicken by combining the spices in a small bowl. Sprinkle the rub evenly onto both sides of the chicken breasts and let rest while you assemble the rest of the ingredients.
Step 2: Make the caramelized onions by heating the olive oil in a small non-stick pan over med heat. Cut the onion in half, then into thin slices. Cook until golden-brown, stirring occasionally. This takes about 15 minutes, which gives you a pocket of time to cook the bacon and make the honey mustard.
Step 3: To make the honey mustard, add the honey, mustard and mayo in a small bowl. Whisk well to combine, then set aside until you’re ready to assemble the sandwiches.
Step 4: Brush 1 tbs. olive oil on a cast-iron grill pan and set the heat to med-high. While the pan is heated, add the chicken. Cook until it’s seared on both sides – this took me about 3 minutes per side. Lower heat to medium and cook for approximately 5 minutes longer, depending on the thickness of your chicken.
Step 5: Top each breast with ¼ of the reserved crumbled bacon and one slice of jack cheese. Cook until the cheese is melted. To assemble the sandwiches, place a bit of the honey mustard on both sides of the buns. Place avocado slices on the bottom buns, then top with one of the pieces of chees-bacon chicken. Top each piece of chicken with ¼ of the caramelized onions and drizzle more of the honey mustard on top.
This is one tall sandwich…I find them easier to eat if I cut them in half with a large serrated bread knife before serving. The homemade honey mustard works really nicely with the seasoning in the homemade rub, and the avocado is a nice creamy addition. And the bacon and onions? When is that combo ever a bad thing?!?!? This is one good sandwich…people of all ages seem to enjoy it whenever I serve it. I hope you’ll give it a try the next time you fire up your grill!
After a long pause with Mother’s Day interrupting I bring you the final sandwich, Day 5 of 5 Days of sandwiches. Here is my take on a grilled cheese sandwich. This is a delicious and easy sandwich to make that has all the tastes of France.
Who doesn’t love a grilled cheese sandwich but sometimes it is nice to change things up. To get creative, to gain a whole new avenue of flavors. This is what this sandwich is all about. ENJOY!!