Press into a Panini!

Italian Grilled Caprese Panini

• 1 ciabatta roll or 2 slices sourdough bread

• 2 slices fresh mozzarella

• 2-3 tomato slices

• handful of fresh basil leaves

• 2 tablespoons olive oil

• 1 teaspoon balsamic vinegar

• kosher salt and freshly ground black pepper, to taste

1. Slice the ciabatta roll in half. Brush the outside of the bottom roll with 1 tablespoon of olive oil and place on hot panini press or grill pan.

2. Layer the sliced fresh mozzarella, tomato, and basil leaves, then drizzle with balsamic vinegar and season with a little salt and pepper, to taste.

3. Brush the top of the ciabatta roll with remaining olive oil and place over sandwich, then lower the panini press lid or place a heavy pan on top of the sandwich in the grill pan over medium heat and press down for 20 seconds, then leave the pan sitting on the sandwich as it cooks. You will need to flip the sandwich if using the grill press once the bottom is toasted. Grill until toasted to a golden brown!

Mushroom and Goat Cheese Veggie Panini

Serves 4

• 1 loaf of Focaccia, Sourdough, or Ciabatta

• 4 teaspoons extra vigil olive oil, plus more for drizzling

• ½ red onion, sliced thin into ½ moons

• 1lb Crimini mushrooms or baby della, diced small, stems removed and discarded

• 2 teaspoons minced garlic

• 1 tablespoon fresh thyme, finely chopped

• ¼ teaspoon fine sea salt

• 3 tampons balsamic vinegar, plus more for drizzling

• 4 ounces goat cheese crumbled

• 2 roasted red bell peppers patted dry, cut to fit the sandwich

• 1 small bunch or spinach or arugula

1. In a saute' pan add 2 tsp olive oil and heat until shimmering. Add the onions, stir to coat and turn heat down to medium low. Cook the onions stirring occasionally until softened and slightly caramelized, about 15 minutes. Transfer to a medium mixing bowl. Set aside.

2. In the same pan, add the remaining 2 tsp olive oil and heat until shimmering. Keep heat on medium high and add the mushrooms spreading them out into an even layer. Stir only occasionally so that they sear, for about 10 minutes or until dark golden. During the last minute of cooking stir in the garlic. Transfer to the mixing bowl with onions and add the thyme, salt, vinegar and crumbled goat cheese. Stir throughly to incorporate the ingredients. Taste for salt adjustment.
   

To Assemble the Panini:

• Cut the bread horizontally. Brush the insides lightly with olive oil, and a light drizzle of balsamic vinegar. Spoon about 4 Tbs of mushroom mixture on bread, pressing it together so that the mushrooms stick together. Add a few grinds of black pepper. Top with roasted red bell pepper and spinach. Place the top piece of bread on the panini. Repeat until all the sandwiches are assembled.

Press the Panini:

• *If using a pan rather than a grill pan or panini press, you'll need to brush the outside of the bread with a bit of fat (olive oil or butter will do).
  
  Place the panini on a hot grill pan or panini press and place something heavy on top like a cast iron skillet or lid. If using a cast iron skillet, check to see if the bottom has rust on it. If so, place a piece of parchment paper between the sandwich(s) and the skillet. A cast iron skillet is heavy enough on it's own to press the panini, but if using a lid, you'll have to put some weight on it. Cook/toast for about 4-5 minutes until toasty (a few dark spots are okay) and the cheese begins to melt. Flip the panini and press again for about 3-4 minutes or until heated through.
  

• Veggie panini can be shared right away, at room temperature or chilled straight from the refrigerator. If refrigerating, store in a covered container until ready to enjoy.
  
  To reheat, place in a 350f oven for 10-15 minutes or until heated through.

Ham, Apple, and Swiss Panini

Serves 4

• 8 slices multigrain bread

• 2 tablespoons mayonnaise

• 2 tablespoons dijon mustard

• 4 tablespoons butter softened

• 8 oz. thick-sliced ham pieces

• 1 small apple cored and thinly sliced

• 8 oz. swiss cheese grated

1. Preheat panini press (alternatively, you can use a grill pan or skillet if you don't have one).

2. Spread 1/2 tablespoon of butter on each slice of bread. Flip bread over.

3. In a small bowl, mix mayonnaise (2 tablespoons) and dijon mustard (2 tablespoons) together. On the non-buttered side of the bread, spread 1/2 tablespoon of mixture on each slice.

4. On four slices of bread, stack the ham, apple slices, and swiss cheese evenly in that order. Flip the remaining slices of bread butter side up on top to complete the four sandwiches.

5. Add the sandwiches one or two at a time (depending on how big your panini press is) to the press, pressing down firmly for 5 seconds and leaving it to cook for approximately 3 minutes, or until golden brown on the outside and the cheese is melted on the inside.

6. Serve hot off the press!