Movie night Panini recipes – Brie & Turkey, Turkey & Vegs, Cappresse, PB & Banana

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Panini Sandwiches | Chef Mary Moran
Panini Sandwiches | Chef Mary Moran

Los Angeles, Ca, August 9, 2014- As the temperatures soar and everyone is tired of the typical outdoor summer options, why not cool off, stay in and make it festive with these delicious Panini recipes.

Panini’s are traditionally made with ciabatta, rolls or any other type of bread other than sliced sandwich bread. However, in today’s menus you find Panini’s made with sliced bread and what makes today’s Panini’s stand out from other sandwiches is the slight grill marks on top of the bread and the ingredients inside slightly warmed.

These are wonderful sandwiches to make at home because despite what culinary stores may tell you all you really need is a $20 grill pan and not a $120+ Panini maker. Panini’s allow you to have a hot dinner without heating up your house.

Tune in to this weeks “Paired-Movie night” for more information about buying, prepping and making these delicious sandwich. As always you can find us on commdiginews.com at 1:30 pm Eastern Time.



READ ALSO: PAIRED: Popcorn, panini and ice cream sandwiches for Summer Movie Night, Sat. 1:30pm EDT


Turkey and Brie Panini | Chef Mary Moran
Turkey and Brie Panini | Chef Mary Moran

Brie and turkey Panini

Serves 3-4                              Total Time: 10 minutes

Ingredients

6 pieces of sourdough bread (wheat or white)

¼ cup of pesto (store bought is fine)

6 -9 slices of oven roasted turkey

9 slices of Brie

1 cup of spinach

Non-stick spray

Directions

Heat a grill pan on a medium high heat.

Smear the bread with pesto either on one or both sides.

Layer the bread however you like it but make sure the cheese and the spinach both touch bread, because it will be the hottest part of the sandwich and it will make it easier for the spinach to wilt and the brie to melt.

Spray the sandwich bread with nonstick spray and place the sandwich on to the grill pan.

Place a piece of parchment (or you can leave it out) paper on top of the sandwich and then place something heavy on top like another cast iron pan, a brick, etc.

Cook the sandwich for 3-4 minutes and then remove the heavy object and flip the sandwich and cook on the other side for another 3-4 minutes.

Cut in half or quarters and serve.

Turkey Veggie Panini | Chef Mary Moran
Turkey Veggie Panini | Chef Mary Moran

Turkey and Veggies

Serves 3-4                              Total Time: 10 minutes

Ingredients

6 pieces of sourdough bread (wheat or white)

¼ cup of pesto (store bought is fine)

6 -9 slices of oven roasted turkey

3 slices of Swiss cheese

1 cup of spinach

1 tomato sliced

½ an orange bell pepper sliced

Non-stick spray

Directions

Heat a grill pan on a medium high heat.

Smear the bread with pesto either on one or both sides.

Layer the bread however you like it but make sure the cheese and the spinach both touch bread, because it will be the hottest part of the sandwich and it will make it easier for the spinach to wilt and the brie to melt.

Spray the sandwich bread with nonstick spray and place the sandwich on to the grill pan.

Place a piece of parchment (or you can leave it out) paper on top of the sandwich and then place something heavy on top like another cast iron pan, a brick, etc.

Cook the sandwich for 3-4 minutes and then remove the heavy object and flip the sandwich and cook on the other side for another 3-4 minutes.

Cut in half or quarters and serve.

Capresse Panini  | Chef Mary Moran
Capresse Panini | Chef Mary Moran

 

Cappresse

Serves 3-4                              Total Time: 10 minutes

Ingredients

6 pieces of wheat or white bread

¼ cup of pesto (store bought is fine)

1 cup of shredded mozzarella cheese

2 tomatos sliced

Non-stick spray

Directions

Heat a grill pan on a medium high heat.

Smear the bread with pesto either on one or both sides.

Layer the bread however you like and then place the top of the bread on the sandwich.

Spray the sandwich bread with nonstick spray and place the sandwich on to the grill pan.

Place a piece of parchment (or you can leave it out) paper on top of the sandwich and then place something heavy on top like another cast iron pan, a brick, etc.

Cook the sandwich for 3-4 minutes and then remove the heavy object and flip the sandwich and cook on the other side for another 3-4 minutes.

Cut in half or quarters and serve.

Peanut Butter and Banana Panini |  Chef Mary Moran
Peanut Butter and Banana Panini | Chef Mary Moran

Peanut butter and banana

Serves 3-4                              Total Time: 10 minutes

Ingredients

6 pieces of wheat or white bread

1-2 bananas sliced

1 cup of creamy peanut butter

Non-stick spray

Directions

Heat a grill pan on a medium high heat.

Smear the bread with peanut butter and then top with sliced bananas and the top piece of bread.

Spray the sandwich bread with nonstick spray and place the sandwich on to the grill pan.

Place a piece of parchment (or you can leave it out) paper on top of the sandwich and then place something heavy on top like another cast iron pan, a brick, etc.

Cook the sandwich for 3-4 minutes and then remove the heavy object and flip the sandwich and cook on the other side for another 3-4 minutes.

Cut in half or quarters and serve.

Check out Chef Mary on Face book: Hail Mary’s Inc. and

Twitter: @chefmarymoran.

 

Go to www.marypaynemoran.com to find Chef Mary on Face book and Twitter.

 

Hail Mary Food of Grace Newsletter, sign up today at [email protected]

The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

 

 

 

 

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.