MEDITERRANEAN TURKEY PANINI
Panini are sandwiches that are pressed and toasted. I love making different panini recipes for my fellow teachers and friends. For potlucks, make several and cut them into fourths. The turkey panini sandwiches work well as an appetizer for any occasion. -Martha Muellenberg, Vermillion, South Dakota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread each ciabatta bottom with 2 tablespoons marinara sauce. Top with half the cheese, artichokes, tomato, turkey and remaining cheese. Spread each ciabatta top with 2 tablespoons marinara sauce; place over turkey., Cook on a panini maker or indoor grill until cheese is melted, 4-5 minutes. Place remaining marinara sauce in a small microwave-safe bowl; cover and microwave on high until heated through. Serve with sandwiches.
Nutrition Facts : Calories 701 calories, Fat 18g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 2314mg sodium, Carbohydrate 98g carbohydrate (18g sugars, Fiber 8g fiber), Protein 40g protein.
MEDITERRANEAN PANINI
Here is a wonderful panini, that is so fantastic, one that I eat all the time, I really enjoy it!! To use a panini maker, heat and place sandwiches on grill. Cook until bread is crisp and cheese is melted.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Grease a 9x13-inch baking dish.
- Sauté vegetables and garlic in olive oil over medium-high heat for 2-3 minutes, or until vegetables have softened. Drain vegetables before adding to egg mixture.
- Combine liquid eggs and cooked vegetables in a medium bowl. Pour into prepared baking dish and bake for 20 minutes or until cooked through. Cool. Cut into 8 slices.
- Spread pesto on bread slices. Cover the bottom slice with a slice of cheese then with egg slice and another slice of cheese. Top with remaining bread, pesto slice down.
- Heat a large skillet over medium heat. Brush 1 side of bread with olive oil. Arrange sandwiches oiled side down skillet. Brush top side with oil. Cook until golden brown and cheese has melted, pressing down occasionally with spatula, about 3 minutes.
Nutrition Facts : Calories 382.1, Fat 19.1, SaturatedFat 8.8, Cholesterol 46.3, Sodium 773.4, Carbohydrate 27.8, Fiber 3.9, Sugar 4.1, Protein 26.1
SKINNY MEDITERRANEAN CHICKEN PANINI
0g sat fat • 82% less total fat than the original recipe. This toasty sandwich makes a great lunch or dinner entrée. It's packed with flavor and surprisingly only 2 grams of fat.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- For the sandwich spread: In a small bowl, combine dried tomatoes and the boiling water. Cover and let stand for 5 minutes. Transfer undrained tomato mixture to a food processor. Add roasted red peppers, balsamic vinegar, oregano, garlic, and black pepper. Cover and process until smooth.
- Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Heat according to manufacturer's directions or preheat over medium heat. Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using skillet, cook chicken for 10 to 12 minutes or until no longer pink, turning once.) Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices.
- Spread the sandwich spread on cut sides of rolls. Place chicken on the roll bottoms. Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place roll tops on top of the zucchini, spread sides down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray.
- Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet-it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.)
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 3 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Panini, Sodium 430 mg, Sugar 3 g, TransFat 0 g
MEDITERRANEAN CHICKEN PANINI
This was a bit of a strange combination that turned out just amazing!! The flavors are strong and vibrant, complimenting the chicken nicely. You could probably use left over or rotisserie chicken to speed things up, although I cooked up some breasts for this sandwich. For the chorizo, you want to use the kind that you get at the deli and has already been cooked and cured, not the raw stuff. The amounts are really just estimates, since it'll vary depending on the size of your bread. For grilling the bread, use a panini press, a Foreman grill, or even just a pan to toast the bread. I recommend the bread have a strong enough texture, like a ciabbata, saloio, or my favorite is the Tuscan pane from Trader Joes.
Provided by C. Taylor
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips.
- Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches.
- Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.
Nutrition Facts : Calories 492.5, Fat 21.5, SaturatedFat 9.7, Cholesterol 110.6, Sodium 1015.2, Carbohydrate 27.6, Fiber 1.6, Sugar 3.1, Protein 44.5
MEDITERRANEAN PANINI
A well rounded Panini that is great as a midday snack on a Summers day.
Provided by mrrobbiejones
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut the breads in half and spread onto one side of each Panini, 1 tbsp of Green Pesto.
- With the other halves, spread each with 1 tbsp of Tomato Puree.
- Start to build up the Panini's by taking the bases of the breads and adding first the Basil leaves, Sundried Tomatoes and Pepperdews (if wanted).
- Next, lay ontop a slice of Prosciutto and press down gently to leave some space for the Goats Cheese.
- It is important to crumble the cheese at this stage and put this ontop of the Ham and even inbetween layers if there is enough to go around.
- Take the lid of the bread and put it on top and press down firmly without destroying the Panini.
- Brush with Olive Oil over the top and pop in a hot Panini press for 5 minutes, flipping over half way through if required.
- Serve cut open so the layers can be seen, with a ice cold summers drink to match
MEDITERRANEAN CHICKEN PANINI
Steps:
- 1. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat over medium heat or heat according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using skillet, cook chicken for 10 to 12 minutes or until chicken is no longer pink, turning once.) Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices. 2. Spread the Dried Tomato-Pepper Spread on cut sides of bagel bread squares. Place chicken on bottoms of the bread squares. Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place bagel square tops on top of the zucchini, spread sides down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray. 3. Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet-it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.) Dried Tomato-Pepper Spread: In a small bowl, combine 1/4 cup dried tomatoes (not oil-pack) and 2 tablespoons boiling water. Cover and let stand for 5 minutes. Transfer undrained tomato mixture to a food processor. Add 1/4 cup drained bottled roasted red sweet peppers; 1 tablespoon balsamic vinegar; 1/2 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed; 1 clove garlic, minced; and dash ground black pepper. Cover and process until smooth. Makes 1/3 cup.
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