Panini Recipes

Cheese, fresh tomatoes, fragrant basil and oregano, tasty grilled chicken or juicy ham. Combine these with a freshy baked cibatta roll or other fine bread, and you've got a great panini.

The beauty of most panini recipes is that they're flexible. Don't eat meat? Switch out the chicken for from meaty grilled portobello mushrooms. Love stronger cheese? switch out the mozarella for some sharp asiago. The combinations are almost endless.

If you're looking for some inspiration, you've come to the right place...

The Panini Recipe Collection contains twenty of chef Curbi's favourite recipes. Discover the secrets to Curbi's astoundingly popular panini creations.

Containing a wide selection of panini, including vegetarian and poultry recipes,this collection of recipes is a must-have resource for any food lover.

Need to give your own recipes a little something extra? Enhance any panini with four of chef Curbi's favorite (and until now, secret) spreads.

Get the inside story on the best ingredients and best equipment. You'll be surprised to know that they're not the most expensive options.

Delight the tastebuds of your family and friends.

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The Panini Recipe Collection

Ingredients

* 8 oz. of thinly sliced ham * 4 slices of havarti cheese * 6 stalks of asparagus, thicker is better * Olive Oil * 2 tsp. Dijon Msutard * 2 Cibatta loaves

Directions

1. Remove woody end of asparagus by bending gently until it snaps, blanch in hot water for 1-2 minutes, untill it changes to a darker green. 2. Mix mustard and half of olive oil. Add salt and pepper to taste. 3. Drizzle the rest of the olive oil onto the asparagus. Sautee for 30 seconds on high heat in an already hot pan. 4. Slice cibatta, layer bottom half with 1 slice of cheese, 4 oz. of ham, 3 pieces of asparagus. 'Butter' other half of cibatta loaf with mustard-oil mix. finish assembling sandwich. 5. Press or grill until golden and cheese is melted.

Ingredients: 2 tablespoons mayonaise or ricotta cheese 2 tablespoons fresh basil 2 tablespoons extra-virgin olive oil 8 thick slices eggplant 1/2 teaspoon garlic, minced 4 cibatta rolls, fresh 1/4 cup asiago cheese, grated 1/2 cup sliced roasted red peppers 1/8 medium red onion, sliced 1/2 teaspoon salt/pepper mixed

Directions:

Preheat grill to medium-high.

Combine mayonnaise/ricoatta and basil in a small bowl. Using 1 tablespoon oil, lightly cover eggplant and sprinkle with salt and pepper.

Brush the outside of each cibatta roll. lightly Grill the eggplant for 6 minutes, flip, top with cheese, and continue grilling until the cheese melts and the eggplant is almost tender, about 3 minutes more.

Spread mayonaise or ricotta on sliced rolls, sprinkle with garlic. Place eggplant slices on top if garlic, then top with roasted peppers.

Place in panini press, or grill, for 1-2 minutes more, untill bread is lightly toasted.

Makes three to four sandwiches: 1/2 lb of portobello mushrooms. 1 1/2 teaspoons of salt. 1 teaspoon of pepper 6 teaspoons of pesto 7 ounces of asiago cheese. 1 1/2 tablespoons of balsamic vinegar. 1 tablespoon of lime juice. 1 teaspoon of fresh rosemary, chopped (or 1/2 teaspoon dried). 4 ciabatta bread, sliced in half. 1/3 cup of olive oil. 1/2 clove garlic, minced.

- Preheat oven to 400F Combine the Oil, Vinegar, Lime juice, Salt, Pepper, Garlic, and Rosemary. mix very well.

Gently slice washed mushrooms into 1/2 inch thick slices.

Pour oil and vinegar mixture over mushroom slices, and toss well. Allow to sit for 5 minutes or more. Sitting this for a longer period of time is ideal. The longer it sits, the tastier it will be!

Spread portobello in a single layer on a tray or sheet. Roast for about 10 minutes, untill the slices are soft but not breaking apart.

Toast bread lightly.

Spread pesto over bread, about 1 1/2 teaspoons per roll.

Turn on broiler and allow to heat.

Distribute portobello mixture evenly on to half of the sliced bread. Leaving the other half aside for later. Cover with cheese, and place under broiler until cheese is melted.

Place remainig bread on top of sandwich. Serve.