cynupstateny
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Anyone have a favorite pannini recipe they want to share?
- Thread starter cynupstateny
- Start date
desertjean
Well-known member
Proscuitto, roasted red peppers, fresh basil, fresh mozz. Sprinkle of salt and pepper.
desertjean
Well-known member
California Pannini: Turkey breast, pepper jack cheese, avocado.
Not Italian, but a good sandwich. Rec: Roast Pork Cubano Sandwiches
I made these last night and they're really good. The recipe for the pork loin roast follows, it's the best pork loin roast I've made. Really moist and flavorful. I used apple cider and marinated the full 18 hours.
The comments came with the recipes, they're not mine.
* Exported for MasterCook 4 by Living Cookbook *
Roast Pork Cubano Sandwiches
Recipe By : Tony Rosenfeld
Serving Size : 4 Preparation Time: 0:00
Categories : Cheese Ham
Pork Sandwich
Sandwich
Amount Measure Ingredient -- Preparation Method
Mojo1 medium clove garlic
1/2 tsp kosher salt
1 Tbs extra-virgin olive oil
1 Tbs fresh lime juice
1 Tbs chopped fresh cilantroSandwiches4 oval-shaped sub or bulky rolls, split
3 Tbs whole-grain mustard
6 oz thinly sliced leftover Roasted Pork
-- Loin with Maple-Mustard Crust
1/4 lb thinly sliced ham
4 thick slices Swiss cheese (about 4 oz.)
2 large dill pickles, thinly sliced
2 Tbs (1/4 stick)unsalted butter, softened
Mojo
1. Peel and mince the garlic. Sprinkle with the salt and mash to a paste by
repeatedly scraping over it with the side of a chef's knife. Transfer to a
small bowl and mix in the olive oil, lime juice, and cilantro. Let sit for 5
minutes.
Sandwiches
1. Set a 12-inch cast-iron or other heavy-duty skillet over medium heat.
Brush the interior of the rolls with the mojo and the mustard, and then
stack the bottom part of each roll with equal amounts of the pork, ham,
cheese, and pickles. Top each sandwich with its upper half and spread the
butter on the top and bottom of each sandwich.
2. Set the sandwiches in the pan (if you can't fit all 4, start with 2 and
cook in batches, keeping the first batch warm in a low oven while cooking
the second batch), top with a flat lid and a couple of heavy cans to weight
down the sandwiches (or use grill presses if you have them), and cook the
sandwiches until they brown, about 4 minutes. Flip, weight down the
sandwiches in the same manner, and cook until browned on the second side,
about 4 minutes. Cut in half and serve.
Comments: I like to brush the interior of this sandwich with a mojo, a
flavorful garlic-lime mixture. Because it's not easy to find Cuban bread in
my area, I use sub or bulky rolls, which acquire a crusty texture when
pressed during cooking. If you have a panini grill, you can use it instead
of pan-cooking the sandwiches.
Recipe Author: Tony Rosenfeld
Recipe Source: Fine Cooking
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Roasted Pork Loin with Maple-Mustard Crust
Recipe By : Fine Cooking Jan 2008
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation MethodBrine8 cups cold apple cider or juice
3/4 cup kosher salt
1/4 cup light brown sugar
2 cloves garlic, smashed
3 sprigs fresh thyme
1 4-lb boneless pork loin roast (or two 2-lb.
-- loins), trimmed only if it has a thick
-- layer of fat*Roast1/4 cup maple syrup
3 Tbs whole-grain Dijon mustard
2 tsp chopped fresh thyme
3/4 tsp freshly ground black pepper; more to taste
1 large bulb fennel or 2 small bulbs, quartered,
-- cored, and thinly sliced
1 Granny Smith apple, peeled, cored,
-- and cut into 1/2-inch pieces
1 Tbs olive oil
1/2 tsp kosher salt
Brine the pork
1. Combine 2 cups of the apple cider or juice with the salt, brown sugar,
garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high
heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the
remaining apple cider or juice and cool to room temperature. Transfer to a
large container, add the pork, cover, and refrigerate for at least 8 hours
and up to 18 hours.
Roast the pork
1. Position a rack in the center of the oven and heat the oven to 450°F.
2. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain
the pork and pat dry with paper towels. Brush the pork all over with the
mustard mixture.
3. In a medium bowl, toss the fennel and apple with the oil, salt, and a few
generous grinds of pepper. Scatter the mixture in the bottom of a large
roasting pan (large enough to hold the pork with a couple of inches of space
around the perimeter). Put the pork, fat side up, on top of the fennel and
apples. Roast the pork until the crust just starts to brown, about 15
minutes. Reduce the heat to 350°F and continue cooking until an instant-read
thermometer inserted into the thickest part of the loin registers 145°F, 30
to 50 minutes more.
4. Let rest for 10 minutes and then thinly slice a quarter to a third of the
pork. Serve, topped with the fennel, apple, and juices. Allow the remaining
pork to cool to room temperature, wrap well with foil, and refrigerate for
up to 5 days before using in the recipes that follow.
Cooking Tip: *Buy a whole pork loin: While most markets carry boneless pork
loins, they're often sold as half loins, weighing about 2 pounds. But for
evenness and simplicity of cooking, try to get a whole loin. The loin may
have an outer layer of fat and gristle, which imparts flavor during
roasting. It's best to remove this layer, however, when preparing leftovers.
Avoid so-called extra- tender or guaranteed-tender pork - it's been treated
with a sodium solution and has a spongy texture.
Comments: I like to leave some fat on the outside of the pork because it
browns beautifully and bastes the roast. I also make sure the pork sits in
the brine for at least 8 hours but preferably 16 to 18 hours for the
juiciest results. Finally, I scatter wedges of fennel and apple in the pan
to absorb the wonderful drippings during cooking. They also prevent the
glaze from scorching on the bottom of the pan. A coating of maple syrup and
whole- grain mustard gives this roast a fine caramelized crust.
Recipe Source: Fine Cooking Jan 2008
- - - - - - - - - - - - - - - - - -
I made these last night and they're really good. The recipe for the pork loin roast follows, it's the best pork loin roast I've made. Really moist and flavorful. I used apple cider and marinated the full 18 hours.
The comments came with the recipes, they're not mine.
* Exported for MasterCook 4 by Living Cookbook *
Roast Pork Cubano Sandwiches
Recipe By : Tony Rosenfeld
Serving Size : 4 Preparation Time: 0:00
Categories : Cheese Ham
Pork Sandwich
Sandwich
Amount Measure Ingredient -- Preparation Method
Mojo1 medium clove garlic
1/2 tsp kosher salt
1 Tbs extra-virgin olive oil
1 Tbs fresh lime juice
1 Tbs chopped fresh cilantroSandwiches4 oval-shaped sub or bulky rolls, split
3 Tbs whole-grain mustard
6 oz thinly sliced leftover Roasted Pork
-- Loin with Maple-Mustard Crust
1/4 lb thinly sliced ham
4 thick slices Swiss cheese (about 4 oz.)
2 large dill pickles, thinly sliced
2 Tbs (1/4 stick)unsalted butter, softened
Mojo
1. Peel and mince the garlic. Sprinkle with the salt and mash to a paste by
repeatedly scraping over it with the side of a chef's knife. Transfer to a
small bowl and mix in the olive oil, lime juice, and cilantro. Let sit for 5
minutes.
Sandwiches
1. Set a 12-inch cast-iron or other heavy-duty skillet over medium heat.
Brush the interior of the rolls with the mojo and the mustard, and then
stack the bottom part of each roll with equal amounts of the pork, ham,
cheese, and pickles. Top each sandwich with its upper half and spread the
butter on the top and bottom of each sandwich.
2. Set the sandwiches in the pan (if you can't fit all 4, start with 2 and
cook in batches, keeping the first batch warm in a low oven while cooking
the second batch), top with a flat lid and a couple of heavy cans to weight
down the sandwiches (or use grill presses if you have them), and cook the
sandwiches until they brown, about 4 minutes. Flip, weight down the
sandwiches in the same manner, and cook until browned on the second side,
about 4 minutes. Cut in half and serve.
Comments: I like to brush the interior of this sandwich with a mojo, a
flavorful garlic-lime mixture. Because it's not easy to find Cuban bread in
my area, I use sub or bulky rolls, which acquire a crusty texture when
pressed during cooking. If you have a panini grill, you can use it instead
of pan-cooking the sandwiches.
Recipe Author: Tony Rosenfeld
Recipe Source: Fine Cooking
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Roasted Pork Loin with Maple-Mustard Crust
Recipe By : Fine Cooking Jan 2008
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation MethodBrine8 cups cold apple cider or juice
3/4 cup kosher salt
1/4 cup light brown sugar
2 cloves garlic, smashed
3 sprigs fresh thyme
1 4-lb boneless pork loin roast (or two 2-lb.
-- loins), trimmed only if it has a thick
-- layer of fat*Roast1/4 cup maple syrup
3 Tbs whole-grain Dijon mustard
2 tsp chopped fresh thyme
3/4 tsp freshly ground black pepper; more to taste
1 large bulb fennel or 2 small bulbs, quartered,
-- cored, and thinly sliced
1 Granny Smith apple, peeled, cored,
-- and cut into 1/2-inch pieces
1 Tbs olive oil
1/2 tsp kosher salt
Brine the pork
1. Combine 2 cups of the apple cider or juice with the salt, brown sugar,
garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high
heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the
remaining apple cider or juice and cool to room temperature. Transfer to a
large container, add the pork, cover, and refrigerate for at least 8 hours
and up to 18 hours.
Roast the pork
1. Position a rack in the center of the oven and heat the oven to 450°F.
2. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain
the pork and pat dry with paper towels. Brush the pork all over with the
mustard mixture.
3. In a medium bowl, toss the fennel and apple with the oil, salt, and a few
generous grinds of pepper. Scatter the mixture in the bottom of a large
roasting pan (large enough to hold the pork with a couple of inches of space
around the perimeter). Put the pork, fat side up, on top of the fennel and
apples. Roast the pork until the crust just starts to brown, about 15
minutes. Reduce the heat to 350°F and continue cooking until an instant-read
thermometer inserted into the thickest part of the loin registers 145°F, 30
to 50 minutes more.
4. Let rest for 10 minutes and then thinly slice a quarter to a third of the
pork. Serve, topped with the fennel, apple, and juices. Allow the remaining
pork to cool to room temperature, wrap well with foil, and refrigerate for
up to 5 days before using in the recipes that follow.
Cooking Tip: *Buy a whole pork loin: While most markets carry boneless pork
loins, they're often sold as half loins, weighing about 2 pounds. But for
evenness and simplicity of cooking, try to get a whole loin. The loin may
have an outer layer of fat and gristle, which imparts flavor during
roasting. It's best to remove this layer, however, when preparing leftovers.
Avoid so-called extra- tender or guaranteed-tender pork - it's been treated
with a sodium solution and has a spongy texture.
Comments: I like to leave some fat on the outside of the pork because it
browns beautifully and bastes the roast. I also make sure the pork sits in
the brine for at least 8 hours but preferably 16 to 18 hours for the
juiciest results. Finally, I scatter wedges of fennel and apple in the pan
to absorb the wonderful drippings during cooking. They also prevent the
glaze from scorching on the bottom of the pan. A coating of maple syrup and
whole- grain mustard gives this roast a fine caramelized crust.
Recipe Source: Fine Cooking Jan 2008
- - - - - - - - - - - - - - - - - -
luisa_calif
Well-known member
I think it's spelled "crow-saints"....or "crass-ants"...or "cross-pants"
luisa_calif
Well-known member
She's got that French/Canadian thing goin' on!
steve2-in-la
Well-known member
Here are 3! 1) Duck Confit, Le Marechal (Unpasteurized Cow's Milk) Cheese and Fig Jam on a Ciabatta
2) Grilled red pepper, artichoke, cipolini onion, zucchini, smoked paprika aioli, arugula, balsamic vinaigrette, & Danish Pearl Cheese on a ciabatta roll
3) Fennel salami, spicy capacolla, pistachio mortadella, fresh mozzarella and olive relish on an olive batard
2) Grilled red pepper, artichoke, cipolini onion, zucchini, smoked paprika aioli, arugula, balsamic vinaigrette, & Danish Pearl Cheese on a ciabatta roll
3) Fennel salami, spicy capacolla, pistachio mortadella, fresh mozzarella and olive relish on an olive batard
cynupstateny
Well-known member
Thesse sound really great, Steve, but I"d have to travel for 3 hours to find the ingredients. Just
glad I found a local store that knows what prosciutto is!
glad I found a local store that knows what prosciutto is!
REC: Grilled Swiss Cheese, Tuna and Red Pepper Sandwiches
This is really good. I've made it many times with lots of variations.
GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES
1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice (I use more)
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well, (flaked)
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced (I use a small can of chopped green chiles)
two 5-inch-long soft Italian rolls (I use a baguette)
1/2 small red onion, sliced thin
4 slices of Swiss cheese (I use extra sharp cheddar)
2 tablespoons olive oil
Preparation:
In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin. Add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste.
Combine the mixture well.
Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls.
In a large skillet heat the oil over moderate heat until it is hot but not smoking, and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.
Serves 2.
Gourmet, March 1990
http://www.epicurious.com/recipes/recipe_views/views/10356
This is really good. I've made it many times with lots of variations.
GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES
1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice (I use more)
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well, (flaked)
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced (I use a small can of chopped green chiles)
two 5-inch-long soft Italian rolls (I use a baguette)
1/2 small red onion, sliced thin
4 slices of Swiss cheese (I use extra sharp cheddar)
2 tablespoons olive oil
Preparation:
In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin. Add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste.
Combine the mixture well.
Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls.
In a large skillet heat the oil over moderate heat until it is hot but not smoking, and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.
Serves 2.
Gourmet, March 1990
http://www.epicurious.com/recipes/recipe_views/views/10356
On my to-try list: Southwestern Chicken Panini
SOUTHWESTERN CHICKEN PANINI
Great reviews!
INGREDIENTS:
* 2 cups fresh cilantro, leaves and stems, packed
* 4 garlic cloves
* 1 jalapeno, seeded and chopped
* 1/2 lime, juice of
* 2 tablespoons olive oil
* 1 pinch salt
* 1/4 cup mayonnaise
* 1 tablespoon canned chipotle chile puree *
* 1/2 teaspoon sugar
* butter, softened
* 4 slices bread, 1/2 inch thick
* 2 ounces monterey jack pepper cheese, thinly sliced
* 3 ounces rotisserie cooked chicken, torn into pieces
DIRECTIONS:
1. * Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
2. Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.
3. Mix mayonnaise, chipotle puree, and sugar in a small bowl.
4. Spread each slice of bread with butter on one side. Spread cilantro pesto on the other side of two slices and top with cheese and chicken. Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up. Toast in Foreman grill or in a skillet with a weight on top. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again).
SERVES 2
From Cuisine at Home magazine
http://www.recipezaar.com/Southwestern-Chicken-Panini-142449
SOUTHWESTERN CHICKEN PANINI
Great reviews!
INGREDIENTS:
* 2 cups fresh cilantro, leaves and stems, packed
* 4 garlic cloves
* 1 jalapeno, seeded and chopped
* 1/2 lime, juice of
* 2 tablespoons olive oil
* 1 pinch salt
* 1/4 cup mayonnaise
* 1 tablespoon canned chipotle chile puree *
* 1/2 teaspoon sugar
* butter, softened
* 4 slices bread, 1/2 inch thick
* 2 ounces monterey jack pepper cheese, thinly sliced
* 3 ounces rotisserie cooked chicken, torn into pieces
DIRECTIONS:
1. * Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
2. Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.
3. Mix mayonnaise, chipotle puree, and sugar in a small bowl.
4. Spread each slice of bread with butter on one side. Spread cilantro pesto on the other side of two slices and top with cheese and chicken. Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up. Toast in Foreman grill or in a skillet with a weight on top. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again).
SERVES 2
From Cuisine at Home magazine
http://www.recipezaar.com/Southwestern-Chicken-Panini-142449