Best Prosciutto Taleggio And Radicchio Panini Recipes

Taleggio Panini image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Spread pasta sauce between 2 slices of crusty bread and top with taleggio cheese; cook in a buttered skillet or panini press.
See all 50 recipes using pasta sauce.

Sauteed Mushroom, Prosciutto, and Taleggio Panini image

Provided by Martha Stewart

Yield Makes 4 sandwiches

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for brushing
1 shallot, thinly sliced
1 pound fresh wild mushrooms, such as chanterelle, shiitake, or oyster, brushed clean and thinly sliced
1 teaspoon chopped fresh thyme or oregano leaves
Coarse salt and freshly ground pepper
1/2 recipe Focaccia or 1 loaf ciabatta bread, cut into quarters
2 ounces prosciutto, thinly sliced
1/2 pound Taleggio cheese, sliced 1/4 inch thick

Steps:

Heat the oil in a large saute pan over medium heat. Add shallot, and cook until soft and translucent, about 2 minutes. Raise heat to medium-high; add mushrooms. Cook, stirring occasionally, until they are soft, golden brown, and most of the juices have evaporated, about 8 minutes. Add thyme or oregano, and season with salt and pepper. Remove from heat.
Preheat oven to 200 degrees. Heat a griddle or large cast-iron skillet over medium-low heat. Slice bread in half horizontally. Layer each of the bottom halves with mushroom mixture, prosciutto, and cheese. Cover with remaining top bread halves.
Brush outer sides of bread with oil, spreading it to the edges. Place two sandwiches in skillet or on griddle, and weight with a sandwich press or the bottom of another skillet. Cook until golden brown on first side, 3 to 4 minutes; turn, and continue cooking until other side is golden and the cheese has completely melted, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven while making remaining sandwiches. Serve immediately.

Smoked Gouda and Prosciutto Panini Sandwich image

Provided by Food Network

Time 20m

Yield 1 sandwich

Number Of Ingredients 7

2 (1-inch) slices sourdough bread (about 8 ounces)
2 tablespoons olive oil or melted butter
2 ounces sliced smoked gouda
2 ounces thinly sliced prosciutto
2 tablespoons thinly sliced red onions
2 slices tomato
1 ounce shredded fontina cheese

Steps:

Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: prepared bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.

Prosciutto And Mozzarella Panini image

Provided by Emeril Lagasse

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced garlic
Kosher salt and freshly ground pepper
8 1/2-inch-thick slices ciabatta or other rustic Italian white bread
4 ounces thinly sliced mozzarella cheese
4 ounces thinly sliced prosciutto
6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces

Steps:

Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
Photograph my Andrew Mccaul