panini recipes

- - 2 tablespoons reduced-fat mayonnaise
- - 2 tablespoons chopped fresh basil
- - 2 tablespoons extra-virgin olive oil, divided
- - 8 1/2-inch slices eggplant (about 1 small)
- - 1/2 teaspoon garlic salt
- - 8 slices whole-grain country bread
- - 8 thin slices fresh mozzarella cheese
- - 1/3 cup sliced jarred roasted red peppers
- - 4 thin slices red onion

- 1/4 red onion (finely sliced)
- 1/4 red pepper (diced)
- 1/4 green pepper (diced)
- 1/2-1 cup chickens or ham (cooked & shredded)
- 2 panini bread
- 1-2 tomato (sliced)
- 1/2 cup plum sauce (I used Delmaine)
- 1/4 yellow pepper (diced)

- Salt/pepper
- Fresh basil
- Mesculin Salad mixture (or fresh arugula salad)
- Provolone cheese
- Pesto (either store bought or home-made)
- Sun-dried tomatoes (marinated in olive oil & garlic)
- ½ c. Olive oil flavored with rosemary, salt, pepper, garlic, thyme (any herb you like)
- 1 large ciabiatta bread
- ½ - full pound of boneless breast of chicken
- Ingredients:
- Grilled Chicken & Pesto Panini

- 2-3 thin sliced boneless chicken breasts
- 5-6 large fresh basil leaves
- 1 loaf panini bread
- 2-3 slices cheddar cheese
- 1 tablespoon crumbled goat cheese
- 1 roasted red pepper (jar or fresh)

- 1/4 cup Dijon mustard
- 4 ounces swiss cheese or mozzarella cheese
- 1 small summer squash
- fresh ground black pepper
- 1 medium zucchini
- 1/4 teaspoon crushed fennel seeds
- 1/4 cup fresh basil leaves, stems removed and chopped finely (NOT dried basil)
- 1/2 tablespoon fresh lemon juice
- 1 small eggplant
- 2 portabello mushrooms
- 1/4 cup plain yogurt or mayonnaise
- 1 loaf fresh panini bread
- 3 sprigs of fresh flat-leaf Italian parsley or fresh lovage
- 1 garlic clove
- salt and pepper
- 2 tablespoons mayonnaise
- 1/2 cup sliced red onions
- 1/2 teaspoon greek dried oregano or 1 tablespoon fresh Greek oregano
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 medium red bell pepper or yellow bell pepper or orange bell pepper

- 1/2 pound fresh mozzarella, sliced into 8 slices
- Reserved artichoke marinade
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- 2 tablespoons grated parmesan cheese
- 1/2 cup flour
- 4 medium boneless, skinless chicken breasts
- 4 (4-inch) squares foccacia bread, split horizontally
- Panini:
- Coarse salt (kosher or sea salt)
- 2 teaspoons extra-virgin olive oil
- 1/4 cup finely chopped fresh basil
- 1 small onion, finely chopped
- 1 roasted red pepper (from a jar), drained, finely chopped
- 1 small jar (6 ounce) marinaded artichokes, drained (reserving marinade), finely chopped
- 2 large Roma tomatoes, finely chopped
- Salsa Italiano: