THE PANINI PRESS
Grilled Fresh Mozzarella, Tomato &
Basil Panini Sandwiches
Griddler™ Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 2 servings
4slices
1tablespoon extra virgin olive oil
4ounces sliced fresh mozzarella (or fresh smoked mozzarella)
kosher or sea salt and freshly ground pepper
8 large basil leaves
Preheat Griddler™ on High.
Lightly brush one side of each slice of bread with olive oil. Place two slices on work surface oiled side down. Layer with cheese and tomato. Season lightly with salt and pepper if desired. Stack basil leaves and roll into a cylinder. Slice the cylinder, using a sharp knife to get shreds of basil. Sprinkle the tomato with the basil shreds.Top with the other slices of bread, oiled side up.
Place the sandwiches on the preheated grill plates. Close the Griddler™. Press lightly for 30 seconds and bake for 3 to 4 minutes until bread is grill marked and crispy, and cheese is melted. Serve hot.
*You can use plain artisan country bread or a flavored bread such as roasted garlic or rosemary bread. Slices should be about 7x31⁄2x1⁄2 inches each.
Nutritional information per sandwich:
Calories 365 (49% from fat) • carb. 29g • pro. 17g • fat 20g • sat. fat 9g •
chol. 44mg • sod. 579mg • calc. 309mg • fiber 1g
Sopressata, Provolone,
Roasted Pepper & Pesto Panini
Griddler™ Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
1long French baguette (about 22 inches long, 8 ounces)
4 ounces thinly sliced Sopressata
2 | roasted red peppers, drained |
6
