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THE PANINI PRESS
Grilled Fresh Mozzarella, Tomato &
Basil Panini Sandwiches
Griddler
™
Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 2 servings
4 slices (
1
⁄2-inch thick) crusty artisan bread* or individual focaccia
sliced horizontally
1 tablespoon extra virgin olive oil
4 ounces sliced fresh mozzarella (or fresh smoked mozzarella)
4-6 thin tomato slices (to fit across bread)
kosher or sea salt and freshly ground pepper
8 large basil leaves
Preheat Griddler
™
on High.
Lightly brush one side of each slice of bread with olive oil. Place two slices on
work surface oiled side down. Layer with cheese and tomato. Season lightly with
salt and pepper if desired. Stack basil leaves and roll into a cylinder. Slice the
cylinder, using a sharp knife to get shreds of basil. Sprinkle the tomato with the
basil shreds.Top with the other slices of bread, oiled side up.
Place the sandwiches on the preheated grill plates. Close the Griddler
™
.
Press lightly for 30 seconds and bake for 3 to 4 minutes until bread is grill
marked and crispy, and cheese is melted. Serve hot.
*You can use plain artisan country bread or a flavored bread such as roasted
garlic or rosemary bread. Slices should be about 7x3
1
⁄2x
1
⁄2 inches each.
Nutritional information per sandwich:
Calories 365 (49% from fat) • carb. 29g • pro. 17g • fat 20g • sat. fat 9g •
chol. 44mg • sod. 579mg • calc. 309mg • fiber 1g
Sopressata, Provolone,
Roasted Pepper & Pesto Panini
Griddler
™
Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
1 long French baguette (about 22 inches long, 8 ounces)
4 ounces thinly sliced Sopressata
2 roasted red peppers, drained
6
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 6