After more than 90 days in a hotel, I have officially gotten bored with my slow-cooker.
But what’s a girl to do with no oven and burners that never get super hot?
Make Panini sandwiches, of course!
The burners in the hotel may not be the best, but they get hot enough to melt cheese, so they’re perfect for Panini-making.
I already shared one delicious Panini recipe with you. Today, I have three more!
The Caprese Panini
(Inspired from several similar sandwiches I found across the internet)
Makes two sandwiches
- 4 slices good, whole-wheat bread (or use crusty French bread for a slightly less healthy but very tasty sandwich!)
- Extra-virgin olive oil
- Balsamic vinegar
- 1 Roma tomato, thinly sliced
- Handful of basil, torn into pieces
- Several slices of fresh mozzarella cheese (I found this at Whole Foods)
- Salt and pepper
- Heat a skillet over medium heat.
- After preparing all of your ingredients, start building your Panini. Use a brush (or your hand. whatever.) to brush a little olive oil and vinegar on one side of each piece of bread (you’ll want the oil and vinegar sides of the bread to be on the inside of the sandwich).
- Add cheese, tomato, basil, and salt and pepper before closing your sandwich up. Put your sandwich in the skillet and cook until cheese is melted and bread has browned, flipping once during cooking. (Note: I used something heavy again to press down the sandwich. Looks silly but it works!)
The end product:
I just love all of the fresh ingredients in this Panini.
Be sure not to leave out the balsamic vinegar. It really completes this sandwich!
The Pesto and Pepper Panini
(Modified from this recipe)
Makes 2 sandwiches
- 4 slices good whole-wheat bread
- 1 Roma tomato, sliced
- 1/2 green pepper, thinly sliced
- Roasted red peppers (from a jar)
- Mozzarella and parmesan cheese
- Pre-cooked chicken pieces (optional)
- Heat a skillet over medium heat.
- After preparing all of your ingredients, start building your Panini. First, spread butter on the sides of the bread that will be facing out. Then spread pesto on the sides of the bread that will be inside the sandwich.
- Add cheese, tomato, green pepper, red pepper, and chicken pieces (optional) before closing your sandwich up. Put your sandwich in the skillet and cook until cheese is melted and bread has browned, flipping once during cooking.
I love the combination of fresh green peppers and roasted red peppers in this sandwich. And anything with pesto always makes me happy!
Mexican Heat Panini
(aka “My impromptu Panini because the flavor combination sounded good.”)
- Whole-wheat bread (or you could use a whole-wheat sandwich thin, like I did!)
- Sliced tomato
- Pepperjack cheese
- Spread guacamole on bread, add tomato and cheese, and heat sandwich in a skillet over medium heat until cheese has melted.
This one may not look pretty, but it tasted amazing! The kick from the pepperjack cheese combined with the coolness of the guacamole was a complete success!
Just one more note. You’ll notice that I didn’t give a lot of measurements when listing ingredients. That’s because you should build the sandwich to your taste! Use as much or as little of each ingredient as you want. But just don’t skimp on the cheese. You can’t have a good Panini sandwich without plenty of ooey, gooey cheese (in my humble opinion!)!
And to support my girl Cinnamon …
Cinnamon is doing a new blog link-up that allows bloggers to share pictures of their pets!
So to celebrate her new post idea, here’s a picture of my mom’s adorable puppy, Sophie!
Come on, you know that face makes you smile.
Question for ya …
What are you up to this weekend?
We’re finally moving into our NEW HOUSE! Yahoo!
Which of these Panini sandwiches sounds like something you’d enjoy?
Have a great weekend, everyone!