Foodie Friday: Panini Sandwiches

Spinach and Artichoke Panini
Via Center Cut Cook

Sometimes you have a craving for a specialty sandwich!  We've found some delicious panini sandwich recipes for you to try at home.  No need to hit the sandwich shoppe!  Just break out the panini press and enjoy!

Spinach and Artichoke Panini

8 slices crusty sandwich bread (I used sourdough bread) 
Softened butter for spreading on the bread 
Cream cheese spread 
1- 6.5 ounce jar Mezzetta Marinated Artichoke Hearts, chopped 
Mezzetta Savory Garlic Spread 
12 ounces grilled chicken strips 
8 ounces mozzarella cheese, shredded 
1 cup baby spinach 

Evenly spread butter on the outside of two slices of bread. Arrange the buttered side face-down. On one piece of bread, spread a thin layer of cream cheese. On the other slice of bread, spread a thin layer of Mezzetta Savory Garlic Spread. On top of the garlic spread, add 3 ounces grilled chicken strips, chopped Mezzetta’s Marinated Artichoke Hearts, 1/4 cup baby spinach, and 2 ounces shredded mozzarella cheese (use more cheese if you’d like!). Top with the second piece of bread with the cream cheese spread, buttered side facing out. Repeat the process for the remaining three sandwiches. 

Heat a panini press or a griddle pan to medium high heat. Cook the sandwiches for several minutes on each side, or until the bread is golden brown and the cheese has melted. Cut in half and serve.

Raspberry Brie Panini
Via Rock Recipes

Raspberry Brie Panini
Prep time:  5 mins
Cook time:  10 mins
Total time:  15 mins
 Serves: 1 sandwich

Belgian or French bread
toasted chopped hazelnuts (optional

Lightly butter two pieces of bread. Flip the bread over as the buttered side will become the outside of the sandwich.

Place slices of brie on one piece of bread, top with a sprinkle of raspberries (and chopped nuts if you are using them) and a drizzle of honey. Top with the second slice of bread, butter side out.

Place the sandwich on a preheated panini press and cook for just a few minutes or until crispy and golden brown on the outside. Allow to sit for about 5 minutes before cutting and serving.

Spicy Italian Panini
Via I Wash You Dry

Spicy Italian Panini

1/2 cup mayo
1/2 tsp garlic powder
1/4 tsp dried or fresh basil
1/4 lb. deli sliced ham
1/4 lb. deli sliced spicy salami
1/4 lb. deli sliced spicy capicollo
8 (1oz) slices of provolone cheese
1/2 cup jarred, spicy sliced pepper rings, drained
1 (10oz) jar roasted red bell pepper strips, drained and patted dry with paper towels
4 large ciabatta sandwich rolls, split

Combine the first three ingredients in a small bowl and whisk together. Spread the mayo mixture on the insides of each roll.

On the bottom of each roll top with a slice of cheese, followed by a layer of roasted red bell pepper strips, a layer of ham, salami, capicollo, pepper rings, and top it with another slice of provolone cheese. Place the top on the roll on top and use a hot panini press or indoor grill to press the sandwich together for about 1 to 2 minutes. Enjoy warm.


If using a pan to make the panini: Heat the pan to medium heat and place the sandwich in the pan. Use another heavy pan and place it carefully on top of the sandwich to press it down. After 1 minute flip the sandwich over and press it down again with the heavy pan. Cook for just one more minute and then serve.

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