Best Taleggio And Pear Panini Recipes

Panini with Caramelized Onion, Pear and Fontina image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 panini

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil, plus some for drizzling
1 tablespoon butter
1 medium onion, chopped
8 thin slices of a large loaf of crusty, chewy Italian bread
1 pound fontina, shredded or sliced
2 tablespoons chopped fresh sage
1 red skinned ripe pear, thinly sliced

Steps:

Preheat a large grill pan or griddle over medium to medium high heat. Preheat a small skillet over medium to medium high heat. Add 1 tablespoon of oil and butter to the small skillet. Add onion to the melted butter and oil. Saute the onion, stirring frequently, 10 to 12 minutes or until onions are caramel colored and soft. Build sandwiches: spread 1/4 of the onions on each of 4 slices of bread. Top onions with a thin layer of fontina and sprinkle with chopped sage. Add a thin layer of pears to each sandwich, then more fontina and the top slice of bread. Drizzle the sandwiches with extra-virgin olive oil. Place drizzled side down and arrange the sandwiches on hot grill or griddle. Drizzle opposite side of each sandwich with oil and weigh the sandwiches with foil wrapped bricks or with a heavy skillet, weighted with a sack of flour or canned goods. Press sandwiches 2 or 3 minutes on each side and serve immediately.

Taleggio Panini image

Provided by Food Network

Categories main-dish

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.

Turkey Parmesan Panini image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 sandwiches

Number Of Ingredients 9

2 cups cherry tomatoes, halved
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 cup store-bought pesto
8 slices pullman white bread
1/4 cup marinara sauce
8 slices sliced mozzarella or provolone
8 thin slices smoked turkey
1/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 450 degrees F.
Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.