Carmelized Apple and Cheddar Panini

Apples are another classic fall flavor, and though our apple-picking bounty is gone, I still haven't grown tired of adding Fujis into my cooking.

I absolutely loved this grilled cheese twist, though I can't say the same for my kids.  Apparently, "things" don't belong in grilled cheese, and I should have served the apples on the side.

Regardless, I liked this, and think this makes a great lunch.

Carmelized Apple and Cheddar Panini

very slightly tweaked from Beantown Baker

Ingredients

• 1 Tbsp butter
  
• 1 Tbsp brown sugar
  
• 1 dash of cinnamon
  
• 1 apple (peeled, cored and sliced)
  
• 1 cup shredded cheddar
• 6 slices of good bread
  
• 1 Tbsp butter
  

Preheat panini press.  Melt the butter in a non-stick pan.

Add the sugar and cinnamon and cook until bubbly.  Add the apples and saute until tender, about 5 minutes.

To assemble sandwiches, divide shredded cheese and apples between 3 slices of bread.  Top each with another slice of bread and grill until golden brown on both sides, about 2-4 minutes per side.

Turkey Pesto Paninis

I love how my panini press can take a plain old boring sandwich and turn it into something elegant and exciting. I've always thought that having sandwiches for dinner was kind of a cop-out; it was always an act of desperation when my "real" dinner backfired.

But now, I plan for paninis often, and I love experimenting. This might be my new favorite - I never really liked pesto, but it totally rocks in this sandwich. And the melty cheese and the crispy roll... Mmmm. Now if only I could get away with bringing this handy appliance into work so I can have the leftovers for lunch...


Turkey Pesto Paninis
Adapted from Annie's Eats

Ingredients

• 4 sandwich rolls
• 8 slices of turkey deli meat
• 8 slices of mozzarella cheese
• 3 tbsp. pesto
• 3 tbsp. mayonnaise

Preheat panini press.

In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended.

Split the buns and layer each sandwich with 2 slices of turkey and 2 slices of cheese. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches.

Grill each panini for about 4-5 minutes, until desired crispiness.

Choco-PB-Banana Panini

I love my panini press. You can take a pretty decent sandwich, pop it on the panini grill, and BAM - you have something absolutely fabulous.

Last night I planned on making a tomato-basil-mozzarella panini, but at the last minute, I wanted something a little more indulgent. I grabbed a banana, some chocolate chips, and peanut butter and made myself a delicious little treat.


Ingredients

• 2 slices bread
• 2-3 tablespoons peanut butter (I used this delicious dark chocolate variation)
• 1/2 banana, sliced
• 1 tablespoon mini chocolate chips

I don't really need to write out directions for a sandwich, right? ;)

Enjoy!

Herb-Roasted-Tomato Panini

I guess it was no secret that I wanted a panini press, since I received THREE of them for Christmas this year.

I have been thoroughly enjoying the new addition to my kitchen. Everything tastes better on it - French Toast, quesadillas, you name it. I love having a whole new slew of fast and easy dinners options!

(Of course, you can use a grill pan and a skillet to achieve the panini, but the desired results are so much better on the press!)

I also discovered that the bakery in my Stop and Shop makes awesome multigrain panini-bread - it's labeled just that. It's perfect - crunchy without being too crispy, and it doesn't get soggy very easily. And the flavor is fantastic!


Ingredients

• 2 pints grape tomatoes
• 2 tablespoons olive oil
• basil, divided - 2 tablespoons finely chopped, plus an additional 16 whole leaves
• 8 slices panini bread
• 4 wedges Garlic and Herb Lite Laughing Cow cheese
• 12 slices mozzarella cheese
• cooking spray

Preheat your oven to 425.

In an oven-safe baking pan, toss tomatoes, olive oil, and chopped basil. Roast for 20-25 minutes, or until tomatoes start bursting. Using a potato masher, smoosh the tomatoes.

Preheat your panini press.

Spread half of a Laughing Cow wedge over each slice of bread. Place a slice and a half on top of each slice of bread (or as much/little as it takes to fit the slice).

Spoon the tomato mixture over 4 slices of bread, and cover with the basil leaves. Top with one of the other slices of bread.

Spritz your panini press with cooking spray and cook according to the manufacturer's instructions.

(Inspired by Rachael Ray.)