If you're looking for a quick and easy lunch or snack option that is both delicious and satisfying, look no further than mini cheese sandwiches panini with mozzarella and olive tapenade. This delightful combination of gooey melted cheese, flavorful tapenade, and soft bread creates a taste sensation that will leave you craving more. The best part is that it only takes a few minutes to prepare and can be enjoyed anytime, anywhere. Whether you're packing it for a picnic, taking it on a road trip, or simply enjoying it at home, this mini sandwich is sure to satisfy your appetite and leave you feeling happy and fulfilled. So, grab your ingredients and get ready to create a culinary masterpiece that will tantalize your taste buds and leave you wanting more!
Let's cook with our recipes!
MINI CHEESE AND OLIVE CALZONES
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, combine cheeses, olives, and Italian seasoning. On a floured surface, unroll crescent dough in 1 piece. Roll out to a 16 by 8-inch rectangle. Using a pizza cutter, slice into 8 (4 by 4-inch) squares. Place 2 tablespoons of filling on half of each square. Lightly moisten the edges with water, fold dough over, and seal, pressing with fork tines. Using the points of the fork, pierce vents into top of each calzone. Place on a greased baking sheet and bake for 20 minutes or until golden. Serve hot.
MUFFULETTA PANINI
A delicious, grilled version of the classic New Orleans sandwich. If you can't find prepared olive salad then try to use a chunky style olive tapenade.
Provided by PulpSeattle
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brush both sides of bread lightly with butter.
- Layer 4 slices cheese over four of the slices of bread.
- Top with olive salad, ham, mortadella, salami, remaining cheese and bread.
- Cook sandwiches in a preheated panini press until golden brown and cheese is melted, about 3-4 minutes.
- Note: Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace skillet and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 838.5, Fat 55.4, SaturatedFat 28.2, Cholesterol 154.5, Sodium 2844, Carbohydrate 31, Fiber 1.8, Sugar 2.8, Protein 52.4
MOZZARELLA AND PROSCIUTTO SANDWICHES WITH TAPENADE
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Provided by Nancy Silverton
Categories Sandwich Cheese Olive Pork No-Cook Quick & Easy Back to School Lunch Fall Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in mortar; mash with pestle to paste. Add 1 cup olives and mash to coarse paste. Chop remaining 1/4 cup olives and stir into mixture. Mix in 1/4 cup olive oil, chopped basil, and lemon juice. Season tapenade with pepper. (Can be made 2 weeks ahead. Cover and refrigerate.)
- Brush cut sides of ficelle with additional olive oil. Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally. Spoon tapenade over each. Sprinkle with pepper; drizzle lightly with olive oil. Garnish with basil leaves. Cover with top halves of ficelle.
PROSCIUTTO, MOZZARELLA AND CITRUS TAPENADE SANDWICHES
Categories Sandwich Food Processor Citrus Garlic Picnic Father's Day Lunch Mozzarella Grill/Barbecue Prosciutto Bon Appétit Peanut Free Soy Free
Yield Makes 4
Number Of Ingredients 13
Steps:
- For pesto:
- Toast walnuts in small skillet over medium heat until golden brown, stirring often. Cool. Puree walnuts, olive oil, Parmesan cheese, and garlic in processor to paste, stopping occasionally to scrape down sides of bowl. Add half of basil leaves; puree. Add remaining basil; blend until coarse puree forms. Season pesto to taste with salt and pepper.
- For sandwiches:
- Brush 1 side of each bread slice with olive oil. Heat griddle or heavy large skillet over medium-high heat; grill bread, oiled side down, until golden brown, about 1 minute. Transfer grilled bread to clean work surface; let stand until cool. Turn 4 bread slices over (grilled side down) and spread thin layer of Citrus Tapenade evenly over each. Top with prosciutto slices, then mozzarella cheese slices. Drizzle with pesto. Drizzle 1 tablespoon balsamic vinegar over ungrilled side of each of 4 remaining bread slices. Place bread, grilled side up, atop sandwich filling. Cut sandwiches in half and serve.
Tips:
- Choose the right bread: For the best panini, use a sturdy bread that can hold up to the fillings and won't get soggy. Some good options include ciabatta, focaccia, or sourdough.
- Use fresh ingredients: The fresher the ingredients, the better your panini will taste. If possible, use ripe tomatoes, crisp lettuce, and flavorful cheese.
- Don't overload the panini: Too many fillings will make the panini difficult to eat and may cause the bread to get soggy. Stick to a few simple ingredients that complement each other well.
- Cook the panini over medium heat: This will help to prevent the bread from burning and will allow the fillings to heat through evenly.
- Press the panini firmly: This will help to create a golden brown crust and will ensure that the fillings are evenly distributed.
Conclusion:
Paninis are a delicious and versatile sandwich that can be made with a variety of fillings. With a little creativity, you can create paninis that are perfect for any occasion. So next time you're looking for a quick and easy meal, give paninis a try!
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