Smokedsalmonandgruyerepanini Food

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BREAKFAST PANINI



Breakfast Panini image

Provided by Giada De Laurentiis

Time 38m

Yield 4 servings

Number Of Ingredients 9

Vegetable oil cooking spray
16 thin slices pancetta
1/2 cup sugar
1/2 cup water
12 dried black mission figs
3 tablespoons brandy or apple juice
1/2 cup hazelnuts, toasted (see Cook's Notes)
4 ciabatta rolls, halved lengthwise
8 ounces Brie, rind removed, cut into 8 slices (see Cook's Notes)

Steps:

  • For the pancetta: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet. Bake until golden and crispy, about 10 to 12 minutes.
  • For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
  • Preheat a panini press. Spread the bottom half of each roll with the jam. Place 4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.
  • Cook's Notes:
  • -To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
  • - For easier slicing, freeze the cheese for 15 minutes

SMOKED SALMON AND CAVIAR PANINI



Smoked Salmon and Caviar Panini image

Provided by Food Network

Time 15m

Yield 16 hors d'oeuvres

Number Of Ingredients 7

2 tablespoons unsalted butter
8 brioche slices
1-ounce American caviar
2 tablespoons chopped chives
1 cup creme fraiche, whipped
4 smoked salmon slices
16 dill sprigs

Steps:

  • Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
  • Gently fold the caviar and chives into the creme fraiche.
  • On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.
  • Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.

BASIC GRILLED PANINI



Basic Grilled Panini image

This is a great grilled sandwich! Panini get their character or distinct look from the grill marks on the sandwich. I serve it with soup or even salad. This is the basic recipe. Enjoy!

Provided by ERRINL

Categories     Main Dish Recipes     Pork     Ham

Time 16m

Yield 1

Number Of Ingredients 8

1 tablespoon extra-light olive oil, or as needed
2 slices Italian bread
2 tablespoons mayonnaise
2 slices Cheddar cheese
3 slices deli ham, or more to taste
1 slice firm-ripe tomato
1 thin slice onion
cooking spray

Steps:

  • Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
  • Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

Nutrition Facts : Calories 802.2 calories, Carbohydrate 26.7 g, Cholesterol 117.9 mg, Fat 63.2 g, Fiber 2.6 g, Protein 32.2 g, SaturatedFat 19.9 g, Sodium 1839.8 mg, Sugar 2 g

SMOKED SALMON AND GRUYERE PANINI



Smoked Salmon and Gruyere Panini image

A very simple recipe with gourmet taste! From Food and Wine Magazine. The flavors of the smoked salmon, Gruyere cheese and Dijon mustard complement eachother very nicely. I enjoy the hint of lemon, too. This makes a simple lunch special.

Provided by LifeIsGood

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

8 slices brioche bread
Dijon mustard, for spreading
8 thin slices gruyere cheese
1/2 lb smoked salmon, thinly sliced
1 lemon, finely grated zest
kosher salt & freshly ground black pepper, to taste

Steps:

  • Heat up a panini press.
  • Spread the Dijon mustard over each of 4 slices of the brioche. Top each one with 1 slice of the Gruyere. Divide all of the smoked salmon and grated lemon zest among the 4 slices of brioche. Season lightly with the salt and pepper and cover with the remaining slices on Gruyere. Close the sandwiches and grill on the panini press for 2 to 3 minutes, until the bread is toasted and the cheese is melted. Cut the panini in half and serve!

Nutrition Facts : Calories 440.6, Fat 4.8, SaturatedFat 1.2, Cholesterol 13.1, Sodium 1102.2, Carbohydrate 73.6, Fiber 3.5, Sugar 3.6, Protein 25.6

TUNA AND GRUYERE PANINI



Tuna and Gruyere Panini image

And now for something completely different.... This one takes a bit of forethought since the recipe calls for roasting garlic cloves, but once that's done the recipe is a breeze. I love making paninis. This is a nice combination of flavors, that I think complement each other very well. From Food and Wine Magazine. Please note the directions for roasting garlic, which can be done in advance of preparing the paninis. The cook time does not include roasting the garlic, which takes 30 minutes to an hour depending on how much garlic you choose to roast. The roasted garlic really makes this recipe special. Enjoy! *Note: you can used regular canned tuna in oil instead of the more expensive jarred version. You could also used tuna in water and sub olive oil for the tuna oil.

Provided by LifeIsGood

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons mayonnaise (I use Hellmans)
2 (8 ounce) jars tuna, packed in olive oil, drained. Reserving 1 T of the oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup celery, finely diced
6 cloves mashed roasted garlic (See note at the bottom of the directions)
2 tablespoons flat leaf parsley, chopped
1 tablespoon capers, drained
1/4 teaspoon celery seed
kosher salt & freshly ground black pepper, to taste
8 slices of multigrain sandwich bread
4 ounces gruyere cheese, thinly sliced

Steps:

  • See note below for directions on roasted the garlic. Do this before preparing the paninis.
  • Mix the mayo with the 1 Tablespoon of the reserved tuna oil, the lemon juice, Dijon mustard, celery, garlic, parsley, capers and celery seeds. Mix in the tuna. Season with salt and pepper, to taste.
  • Spoon the tuna mixture onto 4 slices of the bread, then top each with 1 oz of Gruyere and then top with another slice of bread.
  • Toast the sandwiches in a panini press until they are golden and the cheese is melted.
  • *Note* To roast the garlic, place the unpeeled cloves on a sheet of aluminum foil and drizzle with olive oil. Seal the foil and roast the cloves at 300 degrees F. If I'm halving the recipe and only roasting 2 cloves, I roast them for 30 minutes. If you roast the whole garlic bulb it would take about 1 hour. You can always peek at them and touch to see when they are completely tender. let the cloves cool, then squeeze them out of their skins and mash them.

Nutrition Facts : Calories 510.5, Fat 23.9, SaturatedFat 8.3, Cholesterol 80, Sodium 636.9, Carbohydrate 33, Fiber 1.6, Sugar 4, Protein 39.5

SMOKED BRISKET PANINI



Smoked Brisket Panini image

I made this for dinner last night-really nice flavors. Prep and cooking time does not reflect "pre cooked" brisket or marinating onions. That part is up to you.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 16m

Yield 2 Panini's, 2 serving(s)

Number Of Ingredients 12

4 slices onion bread
12 slices smoked beef brisket
1/4 cup barbecue sauce
4 tablespoons mayonnaise
3 tablespoons chipotle adobo seasoning
1/4 cup canned jalapeno slices, pickled and diced
1/4 red onion, sliced
1/4 cup red wine vinegar
1 teaspoon white sugar
8 slices monterey jack pepper cheese
8 slices sharp cheddar cheese
2 tablespoons butter

Steps:

  • Slice your red onion thin.
  • In a small bowl whisk together the red wine vinegar and sugar.
  • Let marinate for 1 hour, up to 6 hours.
  • In a small bowl whisk together the mayonnaise and chipotle adobo**, set aside.
  • Slice Brisket to desired thickness.
  • Slice bread at an angle so you have "longer" slices.
  • Heat a medium skillet over medium heat.
  • Add BBQ sauce and brisket slices-heat through.
  • Lay out your slices of bread.
  • Divide the mayo mixture evenly between each slice of bread-spread.
  • On one side of two bread slices lay out the pepperjack cheese.
  • Layer brisket-6 slices each-on top of cheese.
  • Add marinated onion rings and pickled jalapeno slices.
  • Top with the the sharp cheddar slices.
  • Cover last cheese layer with bread.
  • Heat your panini maker or a heavy skillet.
  • Butter bottom side of each sandwich.
  • Place on panini maker or heated skillet.
  • Butter other side if using panini maker and close until done.
  • If using the skillet method put another heavy skillet on top of your sandwich, cooking for about 3 minutes.
  • Remove skillet, butter top of sandwich, flip and repeat.
  • Slice in half and serve.
  • **I simply take one can of Chipotles in Adobo and pour into a blender, adding 1/2 can of water. Puree and pour into a squeeze bottle. I use this for taco sauce or in recipes like the adobo mayo.

Nutrition Facts : Calories 1126.4, Fat 93.1, SaturatedFat 53.8, Cholesterol 255.4, Sodium 2059, Carbohydrate 17.3, Fiber 0.9, Sugar 7.2, Protein 56.5

GRILLED SAUSAGE SANDWICHES WITH CARAMELIZED ONIONS AND GRUYèRE CHEESE



Grilled Sausage Sandwiches with Caramelized Onions and Gruyère Cheese image

Categories     Sandwich     Onion     Sausage     Winter     Swiss Cheese     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 pounds onions, thinly sliced
1 1/2 tablespoons red wine vinegar
1 tablespoon (packed) dark brown sugar
1/2 teaspoon caraway seeds
3 fully cooked smoked sausages (such as white bratwurst or chicken-apple)
4 large slices rye or pumpernickel bread
4 teaspoons Dijon mustard
4 ounces Gruyère or Emmenthal cheese, thinly sliced
3 tablespoons butter, room temperature

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until slightly softened, about 5 minutes. Stir in vinegar, sugar and caraway seeds. Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.)
  • Preheat broiler. Brush 11x7-inch metal baking pan with oil. Place sausages in pan. Broil until sausages are brown and crisp, about 6 minutes per side. Transfer sausages to work surface and cut lengthwise in half.
  • Arrange 3 sausage halves on each of 2 bread slices. Spread 2 teaspoons mustard over sausages on each. Top sausages with caramelized onions, dividing equally. Top with Gruyère or Emmenthal cheese slices, dividing equally. Cover with remaining 2 bread slices. Spread half of butter over upper bread slices.
  • Heat large nonstick skillet over medium-low heat. Carefully invert sandwiches, buttered side down, into skillet. Cover and cook until bottoms are brown, about 5 minutes. Spread remaining butter over upper bread slices. Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.

BACON-GRUYERE SMASHED POTATOES



Bacon-Gruyere Smashed Potatoes image

Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! - Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 10

1/2 cup butter, divided
3 large sweet onions, halved and thinly sliced
1-1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
3-1/2 pounds medium red potatoes, halved
1 cup 2% milk
10 slices bacon strips, cooked and crumbled
1 cup shredded Gruyere or white cheddar cheese
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.

Nutrition Facts : Calories 205 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 427mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

POPOVERS WITH GRUYèRE



Popovers with Gruyère image

Categories     Cheese     Bake     Bon Appétit

Yield Makes 16

Number Of Ingredients 6

2 cups all purpose flour
1 1/4 teaspoons salt
2 cups whole milk
4 large eggs
Nonstick vegetable oil spray
1 1/2 cups grated Gruyère cheese (about 6 ounces)

Steps:

  • Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
  • Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.

SMOKED ITALIAN PANINI



Smoked Italian Panini image

One day while watching food network I saw a panini made on Paula's Party and it looked absolutely delicious. I searched the recipe and realized I wouldn't be able to find much of the ingredients here. So I decided to try and create my own so to speak with what I could find. A few tries later I settled on this one and I am done searching! It is fabulous! A great blend of flavors! I am not sure how easy it would be to find those meats singularly but I bought them in a gourmet pack in the deli section. I had to name the meats "sausage" so that recipe zaar would recognize them, though I don't know that they are actually a sausage or not. Its more like a salami or pepperoni.

Provided by CulinaryExplorer

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

3 ounces calabrese hot Italian sausage links, thinly sliced
3 ounces pepper salami, thinly sliced
3 ounces hot capicolla sausage, thinly sliced
3 -5 ounces prosciutto, thinly sliced
3 ounces smoked gouda cheese, sliced for 4 paninis
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 medium red onion
1/3 cup sweet roasted red pepper
1 1/4 cups baby romaine lettuce
olive oil flavored cooking spray
italian seasoning
shaved parmesan cheese
4 asiago cheese rolls

Steps:

  • Meat should be very thinly sliced (I use the Daniele brand 'Italian Blend Gourmet Pack' found at a local grocer). Fry each piece for a short time, just long enough to heat them up a bit and release the juices.
  • Pat down with a paper towel to remove excess grease.
  • Cut the rolls in half and spray olive oil cooking spray on all insides. Then sprinkle italian seasoning over each piece.
  • Arrange bread on baking sheet and put under broiler for 4-5 minutes until browned well.
  • Build Panini in the following order: Bread, baby romaine, couple of rings of red onion, the first three meats, couple slices of smoked gouda, prosciutto, peppers, 1/2 teaspoons balsamic vinegar, 1/2 teaspoons olive oil drizzled over top and top the entire thing off with some shaved parmesan.
  • Enjoy!

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