Best France Meets Italy Panini Recipes

France Meets Italy Panini image

Provided by Giada De Laurentiis

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 4

1 stick (8 tablespoons) European butter, at room temperature
2 1/2 cups freshly grated Parmesan
1 baguette, halved crosswise and then lengthwise
12 ounces thinly sliced prosciutto cotto

Steps:

Preheat the broiler to high.
Using a rubber spatula, mix together the butter and 1 1/2 cups of the Parmesan in a medium bowl. Spread the mixture evenly on the cut sides of the baguette quarters, then sprinkle with the remaining 1 cup Parmesan.
Place the baguettes, cut-side up, on a rimmed baking sheet. Broil until golden brown and bubbly, about 3 minutes. Remove to a cutting board and allow to cool.
Pile the prosciutto cotto on top of the baguettes. Slice each quarter into 4 pieces. Serve open-faced.

Meatball Panini image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

1 large red onion, peeled, cut into eight 1/4- to 1/2-inch-thick rounds
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ciabatta rolls, halved horizontally
1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
1 teaspoon red pepper flakes, optional
1 1/3 cups arugula
12 Classic Italian Turkey Meatballs, recipe follows, halved
8 thin slices prosciutto, each about 6- by- 3-inches
Eight 1/4-inch-thick slices provolone
1 cup plain breadcrumbs
1/2 cup finely grated Parmesan
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup whole milk, at room temperature
1 tablespoon tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
1 small onion, finely chopped
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed
Extra-virgin olive oil, for drizzling

Steps:

Preheat a grill or panini maker. Brush the onion slices on both sides with the olive oil. Sprinkle with the salt and pepper. Grill the onion slices until tender and lightly browned, 3 to 4 minutes per side. Set aside to cool.
Pull out and remove some of the bread from each half of the rolls. Spoon half of the sauce over the bottom halves of the rolls. Sprinkle with red pepper flakes if using. Add the arugula, meatballs, prosciutto slices, grilled onions and the remaining sauce. Place 2 slices of cheese on top. Add the tops of the rolls and drizzle with olive oil. Using a pastry brush, brush the oil evenly over the tops.
Place the sandwiches in a panini maker and cook until the cheese has melted and the meatballs are heated through, about 5 minutes.
Cut the panini in half and serve.
Preheat the oven to 400 degrees F.
In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes. Yield: 22 to 24 meatballs.

Italian Panini image

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 loaf rustic Italian bread, such as ciabatta or pane rustica
4 teaspoons honey mustard
12 ounces sliced provolone
4 ounces thinly sliced Black Forest ham
4 ounces thinly sliced roast turkey breast
4 ounces thinly sliced Genoa salami
3 tablespoons butter, softened

Steps:

Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf.
Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches
Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes.
Transfer the panini to a cutting board and slice in half. Serve immediately.

Mozzarella, Raspberry and Brown Sugar Panini image

Provided by Giada De Laurentiis

Time 10m

Yield 4 servings

Number Of Ingredients 7

8 (1/2-inch thick) slices bakery-style white bread
1/4 cup extra-virgin olive oil
1/2 cup raspberry jam
2 teaspoons chopped fresh rosemary leaves
8 ounces (2 balls) fresh mozzarella, drained and patted dry
Kosher salt, optional
2 tablespoons light brown sugar

Steps:

Preheat the panini press.
Using a pastry brush, brush the bread on both sides with the oil. Spread 1 side of each slice of bread with the raspberry jam. Sprinkle the rosemary over the jam. Cut the mozzarella into 8 slices. Place 2 slices of cheese on 4 of the bread slices. Season the cheese with a pinch of salt, if using. Place the remaining slices of bread on top, jam-side down. Sprinkle the tops with the brown sugar. Press in the panini press for 3 to 5 minutes until the cheese has melted and the bread is golden and crispy.
Cut the panini in half and serve.