Best Hot Brown Panini Recipes

Panini Press Dinner image

Provided by Alton Brown

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 5

5 rashers thick-cut bacon
1/2 large red onion, thinly sliced longitudinally from root to stem (see Cook's Note)
1 pint button or cremini mushrooms, thinly sliced
2 ounces baby spinach (two big handfuls)
1 tablespoon Buffalo wing hot sauce

Steps:

Lay out the bacon rashers in a cold panini press, being careful to not overlap them. Cook on high until the bacon is crisp, 7 to 8 minutes. (If your machine doesn't have heat settings, just plug it in and turn it on.)
Remove the bacon and set aside on a paper towel, then take a look at how much fat remains in the press. Ideally, you'll have about 2 tablespoons, but depending on the fat content of your bacon, you may have more. What I do in this case is fold a couple of paper towels, place in the press, close the lid, count to three, then carefully remove and discard.
Add the red onion pieces, distributing them evenly. Close the press and cook for 4 minutes. Remove to a bowl, then add the mushrooms in a single layer. Close and cook until the mushrooms are brown, 2 to 3 minutes. Add to the bowl with the onions. Repeat with the spinach, cooking for no more than 30 seconds before moving to the bowl.
Crumble the bacon into the bowl, dress with the hot sauce, and serve.
After enjoying, you're going to look at the panini press and curse me because now you have to clean it. This is made easier by turning the machine off, allowing it to cool, laying a few moistened and folded paper towels across the lower surface, and closing the lid for about 10 minutes. Then wipe clean and store...the machine, not the paper towels.

Hot Brown Panini image

Provided by SarahBeth

Time 35m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 14

3 cups warm white cheese sauce, divided (ingredients below)
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 cup shredded swiss cheese
1 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons melted butter
16 Italian bread, slices
1 cup shredded swiss cheese, divided
3 cups chopped cooked chicken or 3 cups turkey
4 plum tomatoes, sliced
13 cooked bacon, slices crumbled

Steps:

CHEESE SAUCE.
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
Whisk in Swiss and Parmesan cheeses, salt, and red pepper, whisking until cheeses are melted and sauce is smooth.
SANDWICHES.
Brush melted butter evenly on 1 side of 16 bread slices. Place, butter sides down, on wax paper.
Sprinkle 1 tablespoons Swiss cheese on top of each of 8 bread slices; top evenly with chicken, tomato slices, and 1 cup warm White Cheese Sauce. Sprinkle with bacon and remaining cheese, and top with remaining bread slices, butter sides up.
Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Serve with remaining 2 cups warm White Cheese Sauce for dipping.