Best Panini With Caramelized Onion Pear And Fontina Recipes

Taleggio and Pear Panini image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese or brie, sliced
2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
2 tablespoons honey
Pinch salt
Pinch freshly ground black pepper
3 ounces arugula or spinach

Steps:

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.

Sweet Apple Fontina Panini image

Provided by Emily Ellyn, Food Network Star Season 8 Finalist

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

Cooking oil spray
4 apples, cored and sliced very thin
1/4 cup plus 2 tablespoons honey
1/4 tablespoon ground cardamom
Pinch of salt
2 cups Limoncello
1/2 cup sugar
12 sprigs fresh rosemary
1 lemon, zested, for garnish
8 slices broiche bread, sliced to desired thickness
4 slices fontina
5 eggs, beaten and reserved in shallow baking dish
Turbinado sugar, for garnish

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl, mix the apples, 2 tablespoons honey, cardamom and salt.
Layer the apple mixture in slightly overlapped rows on the prepared baking sheet. Bake for 30 minutes.
In medium saucepot, combine the Limoncello, sugar, 1/2 cup water, the remaining1/4 cup honey and rosemary. Bring to a boil over medium-high heat and stir until the sugar is dissolved. Remove from the heat and allow let steep for at least 10 minutes. Strain, reserving rosemary, and set aside.
Brush the insides of each brioche slice with Limoncello syrup. Then layer the fontina and a quarter of the apple mixture. Close the sandwiches and place in the beaten eggs. Soak both sides of each sandwich. Place the sandwiches on a wire rack set over a baking sheet to drain off excess egg.
Heat a greased griddle or a panini press. Cook the sandwiches until evenly browned on each side. Slice in half and serve with the remaining Limoncello syrup on the side. Garnish with a sprinkle of Turbinado sugar, lemon zest and reserved rosemary sprigs. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.