Venetianpanino Food
VENETIAN PANINO
Provided by Giada De Laurentiis
Time 28m
Yield 6 to 12 sevings
Number Of Ingredients 7
Steps:
- Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable. Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.
- Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.
VENETIAN PANINO
Make and share this Venetian Panino recipe from Food.com.
Provided by Gadget_Queen
Categories Lunch/Snacks
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add the cheese, butter, mustard, and garlic to food processor. Blend until thick, smooth and spreadable.
- Spread the cheese mixture over 1 side of each bread slice.
- Arrange the turkey slices over the cheese mixture on half of the bread slices.
- Top with the remaining bread slices and press gently.
- Cut the sandwiches in half.
- Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown , about 4 minutes per side.
- Transfer to serving platter and tent with foil to keep them warm.
- Repeat with remaining 3 tablespoons of oil and sandwiches.
- Serve immediately.
Nutrition Facts : Calories 543.1, Fat 36.7, SaturatedFat 13.3, Cholesterol 90.6, Sodium 543.6, Carbohydrate 26.5, Fiber 4, Sugar 3.4, Protein 28.6
VENETIANS
Bar cookie consisting of three layers separated by jam filling and coated with chocolate.
Provided by Elaine
Categories Desserts Cookies Bar Cookie Recipes
Yield 28
Number Of Ingredients 11
Steps:
- Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
- Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
- In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
- Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
- Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
- Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
- Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 38.1 g, Cholesterol 52.7 mg, Fat 18.1 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 108.6 mg, Sugar 22.7 g
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Get this all-star, easy-to-follow Venetian Panino recipe from Giada De Laurentiis... Into a food processor, add the cheese, butter, mustard, and garlic. ... Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. ..... Next time I'll just brush the bread with olive oil and grill the panino. 0 Hour 12 Min; 6 to 12 sevings; Bookmark. Favorite …
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