Best Panino Alla Margherita Recipes

Panino with Porchetta image

Provided by Serena Palumbo

Time 1h55m

Yield 8 sandwiches

Number Of Ingredients 9

10 cloves garlic, minced
2 tablespoons Italian seasoning
1 tablespoon kosher salt
1/4 cup extra-virgin olive oil
1 (2-pound) boneless pork shoulder
1 herbed focaccia bread, 12 by 12 inches, cut into 8 even pieces
1/3 cup Dijon mustard
1/3 cup apricot preserves
8 slices provolone cheese, (about 4 ounces)

Steps:

Preheat the oven to 400 degrees F.
Mix the garlic, Italian seasoning, salt, and olive oil in a small bowl, until a thick paste forms. Rub the paste all over the pork shoulder and put it in a small roasting pan. Roast for 20 minutes. Reduce the oven temperature to 350 degrees F and continue to cook until tender and an instant-read thermometer registers 145 degrees F in the thickest part of the roast, about 50 minutes to 1 hour. Remove the pork from the oven to a cutting board and let rest 20 minutes. Cut the porchetta into thin slices.
Slice each piece of focaccia bread in half horizontally. Combine the mustard and apricot jelly in a small bowl. Spread both halves of the bread with the mustard mixture. Put 1 slice of provolone and a few slices of porchetta on the bottom half of the bread and top with the second piece of focaccia. Repeat with the remaining ingredients. Arrange the sandwiches on a serving platter and serve.

Venetian Panino image

Provided by Giada De Laurentiis

Time 28m

Yield 6 to 12 sevings

Number Of Ingredients 7

8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil

Steps:

Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable. Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.
Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

Prosciutto and Melon Panino image

Provided by Giada De Laurentiis

Time 11m

Yield 1 serving

Number Of Ingredients 6

Nonstick olive oil cooking spray
2 ounces Brie cheese, cut into thin slices
1 (4 by 4-inch) square focaccia, halved horizontally
2 paper-thin slices prosciutto
1/2 cup lightly packed baby arugula
2 thin slices cantaloupe

Steps:

Spray a panini grill or griddle with nonstick spray. Heat over medium heat. Arrange half of the cheese over the bottom piece of focaccia. Arrange the prosciutto, arugula, and then the cantaloupe atop the cheese. Cover with the remaining cheese, then the focaccia top.
Grill the panino until the cheese melts and the bread is crisp and golden, about 6 minutes. Cut the panino in half and eat.

Fast and Fiery Chicken Margherita image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 boneless, skinless chicken breast halves (about 1 lb.)
1 Tbsp. olive oil
2 cups Bertolli® Arrabbiata Sauce
4 slices fresh or packaged mozzarella cheese (about 4 oz.)
4 fresh basil leaves

Steps:

Season chicken, if desired, with salt and pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes.
Stir in Sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand 1 minute or until cheese is melted. Garnish with basil. Serve, if desired, with hot cooked spaghetti and additional Sauce, heated.