8/14/2019 Five Delicious Cheesy Paninis: Old World Taste With New World Simplicity
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American Dairy Association/Midwest Dairy Association
For more thrilling ways to explore
your passion for cheese, visit:
www.ilovecheese.com
www.midwestdairy.com
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ITALIAN-STYLE
PANINI
TURKEY, RED PEPPER
AND WHITE CHEDDAR
PANINI
CHICKEN FLORENTINE
PANINI
BEEF, ONION AND
HORSERADISH CHEDDARPANINI
CHEDDAR AND
MONTEREY JACK
PANINI
Create your own version of Panini sandwiches with
these American-made cow’s milk cheeses:
American
Asiago
BlueBrick
Brie
Butter Kaese
Camembert
Cheddar
Colby
Colby Jack
Cream Cheese
EdamFeta
Fontina
Fromage Blanc
Gorgonzola
Gouda
Gruyère
Havarti
KasseriLimburger
Longhorn
Monterey Jack
Mozzarella
Muenster
Neufchâtel
Parmesan
Pepato
Pepper Jack
Port du Salut
Provolone
Queso Blanco
Romano
Scamorza
Sharp Cheddar
Swiss
TelemeTilsit
Watching your calorie intake? Use reduced fat
cheeses for the same variety of flavors and nutrition.
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Americans have always had a PASSION
for European-inspired foods – foodsthat embody tradition, pure enjoyment
and a topic of conversation. The latest infatuation
to “heat up” the scene is hearty Italian-style
sandwiches, called PANINI.
In Italy, the word Panino (a diminutive of pane or
bread) means, “little bread” or “sandwich.” And as
the name suggests, Panini are sandwiches with
ROMANCE. Made with fresh ingredients, distinc-
tive wholesome breads and mouthwatering
cheeses – Panini embrace all that is Old World.
Prepared with care and creativity, our CHEESY
Panini recipes combine that old-world taste passed
down for generations with new-world simplicity.
Because CONVENIENCE is key, it’s no wonder
more people are making sandwiches for dinner.In an American Dairy Association survey, more
than 61 percent of today’s cooks said they make
an everyday sandwich taste even better by heat-
ing it up and by adding bold-flavored ingredients,
such as two or three different kinds of cheese.
Whether you use a new indoor grill, oven or
stovetop preparation, making mouthwatering
Panini at home is deceptively quick and simple.
All of our featured recipes include fresh, ROBUST
FLAVORS on crusty breads with warm delicious
cheese. And each takes 35 minutes or less to pre-
pare – proving that big taste really does come in
small packages!
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PREPARATION:
Spread mayonnaise on 1 side of each slice of
bread. Layer cheeses, tomato and basil leaveson bread. Add pepper to taste. Spread butter
on the outside of bread slices. Place in Panini
grill and cook 4 to 5 minutes or until browned
and cheese melts.
Gerry Lantto, Golden Valley, Minnesota
www.ilovecheese.com Contest Winner, 2004
CHEDDAR ANDMONTEREY JACK PANINI
PREP: 30 minutes MAKES: 4 sandwiches
INGREDIENTS:mayonnaise or salad dressing
8 thick slices French bread, cut on an angle
4 slices Cheddar cheese
4 slices Monterey Jack cheese
8 thin slices ripe tomato
fresh basil leaves
freshly ground black pepper
8 tablespoons of butter
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PREPARATION:
Saute onion slices in 2 tablespoons olive oil in a
medium saucepan until tender. Combine butter
with olive oil. Brush 1 side of 4 slices of bread
with the butter mixture and place, butter sidedown, in Panini grill. Top each bread slice with
1 slice of cheese, beef, onion and a second slice
of cheese. Brush 1 side of remaining slices of
bread with butter mixture and place over cheese,
butter side up. Cook 4 to 5 minutes or until
browned and cheese melts.
Tracy Rabenberg, Executive Chef,
Apples Catering, St. Paul, Minnesota
BEEF, ONION ANDHORSERADISH CHEDDARPANINI
PREP: 35 minutes MAKES: 4 sandwichesINGREDIENTS:
red onion, thinly sliced
2 tablespoons olive oil
1/2 cup melted butter
1/4 cup olive oil
8 slices Horseradish Cheddar cheese
12 ounces shaved roast beef
sourdough bread, cut into 3/4-inch thick slices
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PREPARATION:
Spread cream cheese on both sides of inside of
buns. Combine peppers and marinara sauce. Layer
pepper mixture, onion, basil leaves, Provolonecheese, Genoa salami, ham and Colby Jack
cheese on bottom buns. Place tops on buns and
cook in Panini grill until cheese is melted. Note:
Rolls may also be wrapped in foil and warmed in
oven heated to 350 degrees Fahrenheit for about
20 minutes or until heated through.
Nora Oelke, Waupun, Wisconsin
www.ilovecheese.com Contest Winner, 2004
ITALIAN-STYLE PANINI
PREP: 35 minutes MAKES: 4 sandwiches
INGREDIENTS:
1 onion, thinly sliced
1 (8 oz.) pkg. cream cheese, softened4 Italian rolls
hot or mild peppers, finely chopped
3/4 cup marinara sauce
fresh basil leaves
8 ounces Provolone cheese
8 ounces Genoa salami
8 ounces Cappacolla or any type of ham
8 ounces Colby Jack cheese
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PREPARATION:
Combine butter with olive oil. Brush 1 side of 4
slices of bread with the butter mixture and place,butter side down, in Panini grill. Top each bread
slice with 1 slice of cheese, turkey, peppers and a
second slice of cheese. Brush 1 side of remaining
slices of bread with butter mixture and place over
cheese, butter side up. Cook 4 to 5 minutes or
until browned and cheese melts.
Tracy Rabenberg, Executive Chef,
Apples Catering, St. Paul, Minnesota
TURKEY, RED PEPPER AND WHITE CHEDDAR PANINI
PREP: 25 minutes MAKES: 4 sandwiches
INGREDIENTS:1/2 cup melted butter
1/4 cup olive oil
12 ounces shaved peppered turkey
1 (7 oz.) jar roasted red peppers
8 slices sharp white Cheddar cheese
rye or marble bread, cut into 3/4-inch thick slices
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PREPARATION:
Heat oven to 375 degrees Fahrenheit. Unroll dough;
place in ungreased 15 x 10 x 1-inch baking pan.Starting at center, press out dough to edges of pan.
Bake at 375 degrees Fahrenheit for 10 minutes.
Cool 15 minutes or until completely cooled.
Meanwhile, cook spinach as directed on package.
Drain well; squeeze dry with paper towels.
In small bowl, combine mayonnaise and 1 of the
garlic cloves; mix well. Refrigerate.Heat oil in small saucepan over medium-high heat
until hot. Add onion; cook and stir 2 to 3 minutes
or until crisp-tender. Add sugar and vinegar. Reduce
heat to low; simmer 3 to 5 minutes or until most
of the liquid has evaporated, stirring occasionally.
To flatten each chicken breast half, place, boned
side up, between 2 pieces of plastic wrap or
waxed paper. Working from center, gently pound
chicken with flat side of meat mallet or rolling pin
until about 1/4-inch thick; remove wrap. Sprinkle
chicken with Italian seasoning and minced garlic.
Spray large skillet with nonstick cooking spray.
Heat over medium-high heat until hot. Add chicken;
cook 8 minutes or until browned, fork-tender and
juices run clear, turning once.
Cut cooled pizza crust into 4 rectangles. Remove
rectangles from pan; spread each with 1 tablespoon
mayonnaise mixture. Top 2 rectangles with chicken,
spinach, onion mixture, cheese and remaining crust
rectangles, mayonnaise side down.
Heat large skillet or cast iron skillet over medium-
high heat until hot. Place sandwiches in skillet.
Place smaller skillet on sandwiches to flattenslightly. Cook about 1 to 2 minutes or until crisp
and heated, turning once. Cut each warm sandwich
into quarters.
Denise Yennie,
Pillsbury Bake-Off Contest, 2002 Grand Prize Winner
Bake-Off is a registered trademark of General Mills.
Photo courtesy of General Mills
CHICKEN FLORENTINEPANINI
PREP: 35 minutes MAKES: 8 sandwiches, 4 servings
INGREDIENTS:1 (10 oz.) can Pillsbury Refrigerated Pizza Crust
1 (9 oz.) pkg. Green Giant Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless, skinless chicken breast halves1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices Provolone cheese