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| Grown Up Peanut Butter & Banana Panini Via Delicious Little Bites |
Grown Up Peanut Butter & Banana Panini
Author: Delicious Little Bites
Servings: 1 sandwich
Ingredients
1 teaspoon olive oil
2 slices sourdough bread *or bread of choice
4 Tablespoons peanut butter *more or less depending on size of bread/preferences
1/2 banana cut into thin slices
1 Tablespoon honey
1/4 teaspoon cinnamon
Instructions:
Add the oil to a panini pan and spread to coat the bottom of the pan. Heat on medium-high.
Spread both slices of the bread with peanut butter. Place the banana slices over the peanut butter on one slice of the bread. Drizzle with honey and sprinkle with cinnamon. Place the other slice of bread on top (peanut butter side down).
Grill until golden brown, flip and repeat. Serve warm!
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| Mediterranean Turkey Hummus Panini Via A Cedar Spoon |
Mediterranean Turkey Hummus Panini
Prep Time: 5 min
Cook Time: 8 min
Total Time: 13 min
Ingredients:
4 slices of bread
Butter
4 Tablespoons Sabra Garlic Herb Hummus Spread
6 slices of smoked turkey
1 small tomato, thinly sliced
3 oz. roasted red peppers
2 handfuls of fresh spinach
4 slices of havarti cheese
3 oz. artichoke hearts, chopped {optional}
Instructions:
Butter one side of each slice of bread. Lay the butter side down on a cutting board. Spread 1 Tablespoon of the Sabra Garlic Herb Hummus Spread on the other side of each slice of bread {I squeezed it out to about 1 Tablespoon for each side instead of actually measuring it}.
Layer the havarti cheese, spinach, tomato, roasted red peppers, artichokes and smoked turkey on one side of the bread and close the sandwich using the other slice of bread.
Using a panini maker or a griddle toast each side of the sandwich for about 2-3 minutes, or until the bread becomes crispy and the cheese melts.
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| Southwest Avocado Chicken Panini Via Dine & Dish |
Southwest Avocado Chicken Panini
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4 sandwiches
Ingredients
1 Tablespoon coconut oil (or Olive Oil)
2 teaspoons garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
1 pound boneless chicken tenderloins
2 ripe California Avocados, pit and peeling removed
1 Roma tomato, chopped
1/4 teaspoon salt
1 Tablespoon olive oil
1 teaspoon lemon juice
1 red bell pepper, seeded and cut into strips
4 slices provolone cheese
8 slices sourdough bread
Instructions :
For the chicken:
In a small bowl combine garlic powder, chili powder, salt and paprika. Rub over both sides of the chicken.
Place coconut oil in a large skilled and heat to medium. Carefully add chicken, cooking for 6 minutes on each side, or until chicken is cooked through and juices run clear.
For the panini sandwiches:
Place California Avocados, chopped tomatoes, salt, olive oil and lemon juice in a small bowl. Mash together until smooth.
Assemble each sandwich by spreading an even amount of avocado mixture on 4 slices of bread. Next, layer red peppers, cooked chicken, cheese then top with the other slice of bread.
Warm up your panini press and spray with cooking spray. Add each sandwich individually and press. Cook for approximately 5 minutes each, or until cheese is melted and bread is toasted.
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