Best Serrano Piquillo Manchego Panini Recipes

Panini-Stacked Sticks image

Provided by Rachael Ray : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 6

4 round crusty rolls, plain Kaisers will do if your store offers no others
3/4 pound provolone, sliced
1/2 pound prosciutto di Parma, available at deli or in presliced imported packages near deli case
1 cup arugula, spicy dark green small lettuce leaves, available in the produce department
8 hot peperoncini peppers or 8 large pitted green olives
12-inch bamboo skewers

Steps:

In Italy, my favorite panini (sandwich) is made with ham (prosciutto di Parma) cheese (robiola) and arugula (rucola or rocket lettuce). You can eat it cold, or press it and grill it on a sandwich press or in a skillet. If you want to press it, put a heavy skillet on top of the sandwich as it cooks on a griddle or in a nonstick pan over medium heat. Cook just a minute or so on each side to crisp the roll and slightly warm the filling.
To make the sandwich, split rolls and cover with provolone. Top with a few pieces of arugula and 2 or 3 thin slices of ham, set the top in place and press down. Cut sandwiches into 8 small cubes or grill to toast the roll, then cut. Stack 8 pieces or 1 panini on each stick, threading 2 hot peppers or 2 jumbo olives in among the panini pieces as you work. Repeat to make 4 (12-inch) panini-stacked sticks.

Spanish Grilled Cheese Sandwiches with Manchego and Jamón Serrano image

Provided by Rick Rodgers

Yield Makes 2 servings

Number Of Ingredients 5

3 tablespoons butter, room temperature
4 slices firm white sandwich bread
6 ounces Manchego cheese, thinly sliced
4 ounces thinly sliced jamón Serrano or prosciutto
4 Medjool dates, pitted, chopped

Steps:

Line baking sheet with waxed paper. Spread butter on bread slices, dividing equally. Place 2 bread slices on prepared baking sheet, buttered side down. Top bread slices with half of sliced cheese (1 1/2 ounces each); top cheese with ham, dividing equally. Sprinkle dates over. Top with remaining cheese, then remaining 2 bread slices, buttered side up. Refrigerate 30 minutes. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and keep chilled. Peel plastic from sandwiches before continuing.
Heat panini press and cook sandwiches according to manufacturer's instructions. (Alternatively, heat heavy large skillet over medium-high heat. Reduce heat to mediumlow. Place sandwiches in skillet. Place another large skillet atop sandwiches; place weight, such as large can of tomatoes, atop skillet. Cook sandwiches until golden brown and cheese melts, about 4 minutes per side.)

Spanish Ham and Cheese Sandwich-Bocadillo de Jamón image

Provided by Vickie Parks

Categories Sandwiches

Time 10m

Number Of Ingredients 6

1 loaf baguette-style galician bread (or a rustic mediterranean baguette)
6 oz thinly sliced jamón serrano (a spanish serrano cured ham)
6 oz thinly sliced manchego cheese
7-ounce jar(s) wood fire-roasted piquillo peppers
3-ounce jar(s) spanish black olives, thinly sliced (optional)
2 to 3 Tbsp extra virgin olive oil

Steps:

1. Slice baguette in half, lengthwise. Drizzle olive oil on the inside of both halves of the bread.
2. Arrange the ham on the bottom half of the baguette, then arrange Manchego cheese slices on top of the ham. Then arrange the piquillo peppers over the cheese. Then (if using the olives) evenly distribute the olives on top of the peppers.
3. Place the other half of the bread on top. Cut the baguette in half. To serve, cut both portions in half (for easier handling), and serve with tapas or your favorite chips.

Meatless Muffaletta Panini image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 handfuls good quality pitted green and black olives
1 cup giardiniera, drained pickled cauliflower, carrot and hot pepper mix
4 sesame or cornmeal Keiser rolls, split
8 deli cut slices sharp provolone
1 (15 ounce) can artichoke hearts in water, thinly sliced
2 roasted red pepper, drained and thinly sliced

Steps:

Preheat griddle or grill to medium-high heat.
Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.